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Cherry Almond Cupcakes

Cherry Almond Cupcakes have a rich almond flavor and are topped with fluffy cherry buttercream frosting! Take a break from the chocolate desserts and give these cherry almond cupcakes a try instead.

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 24 cupcakes
Calories: 313 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cupcakes:
  • 1 box Butter cake mix 18.5 ounce
  • 3 large eggs
  • ½ cup unsalted butter softened
  • ⅔ cup water
  • 1 Tablespoon almond extract
For the Frosting:
  • 1 cup unsalted butter softened
  • ½ cup maraschino cherry juice
  • 6 cups powdered sugar
  • 2 teaspoons almond extract

Instructions

    Cup of Yum
  1. In a large mixing bowl, mix all the cupcake ingredients together. Line cupcake pan with paper wrappers. Fill cupcakes 1/2 full.
  2. Bake in a 350 degree oven for 15-17 minutes. Remove and cool completely. You can also make mini cupcakes if you prefer, baking for about 10 minutes.
  3. For the frosting, combine butter with powdered sugar, cherry juice and almond extract. When combined, beat on high for 2-3 minutes until fluffy.
  4. Fill decorating bag and using tip of your choice, frost each cupcake. Enjoy!

Notes

  • If you don't have a frosting bag: You can use a spatula to spread a layer of frosting; they won't look as "finished" but they still taste great. You can also use a ziploc bag. Cut a small hole in the corner of the bag and pipe the frosting onto the cupcakes as desired.
  • For mini cupcakes: Divide the batter evenly into your mini muffin pan and bake for about 10 minutes.
  • How do you freeze buttercream frosting? If you want to make the buttercream frosting in advance, it keeps well covered in the fridge for up to 5 days. Or, transfer it to an airtight freezer safe container and you can keep it in the freezer for as long as 3 months.
  • How do you store Almond Cupcakes? Keep these almond cupcakes covered and enjoy them within 3 days for best flavor. These also freeze well! I prefer to freeze the almond cupcakes un-frosted in a ziploc bag, then frost them after they've thawed.
  • Can I use a homemade cake batter instead of mix? Absolutely. Try our vanilla cake and add almond extract for the perfect base. If you can't find the "butter cake mix," swap it out for yellow cake mix or even white cake mix.

Nutrition Information

Serving 1cupcake Calories 313kcal (16%) Carbohydrates 48g (16%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 54mg (18%) Sodium 176mg (7%) Sugar 39g (78%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 313

% Daily Value*

Serving 1cupcake
Calories 313kcal 16%
Carbohydrates 48g 16%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 54mg 18%
Sodium 176mg 7%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.