Cherry Almond Cupcake Recipe
User Reviews
5
Cherry Almond Cupcake Recipe
Description
Cherry Almond Cupcakes combine sweet maraschino cherries with almond flavoring for a delicate and distinct taste. The recipe incorporates melted butter creamed with sugar, enhanced by vanilla and almond extracts, into a mixture of all-purpose and cake flours to achieve a soft but sturdy cupcake texture. Folding whipped egg whites into the batter gives it a light, airy quality.
Baked until just springy to the touch, these cupcakes carry gentle cherry notes in every bite. The accompanying frosting uses room-temperature butter and almond extract, whipped with powdered sugar and cream to a smooth finish that balances the fruit's brightness.
These cupcakes work well for gatherings, afternoon treats, or gifting. They pair nicely with tea or coffee and can be customized with cherry garnishes if desired.
Ingredients
Cupcake
- 1 cup sugar
- 1/2 cup butter melted, unsalted
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup buttermilk plus 2 tbsp
- 3 tbsp maraschino cherry juice
- 8 maraschino cherries finely chopped
- 3 egg white
Frosting
- 1 cup butter room temperature, unsalted
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- pinch salt
- 3 tbsp heavy whipping cream
- 3 1/2-4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line two standard cupcake pans with 16 liners and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and the almond extract.
- In a medium size mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, mix together the buttermilk, cherry juice, and chopped cherries.
- With mixing speed on low, alternate dry and wet ingredients. Mix until the batter is smooth and homogeneous (being careful not to overmix).
- In a medium size mixing bowl (using a hand mixer), beat the egg whites until stiff peaks form. Fold into the batter.
- Scoop the batter into the cupcake liners, filling each ¾ of the way full. Place in the oven and bake for 20-25 minutes or until the cupcakes spring back when touched. Remove from oven and allow to cool in pans for 5 minutes. Remove from the pan and transfer to a wire rack to cool completely (about 25 minutes).
- While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, combine butter, vanilla extract, almond extract, and salt. Beat until fluffy (2-3 minutes).
- With mixing speed on low, add heavy cream, then gradually add ½ c powdered sugar at a time until the mixture becomes soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy. If the consistency is too thick, add a little more cream and beat for 30 seconds more.
- Pipe or spread the frosting onto cooled cupcakes. Decorate with crushed almonds or cherries if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 16g | |
| Calories | 379kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 152mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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