Recipe_cherry cupcakes

Cherry-Almond Cupcakes

Although these cupcakes are perfect any time of year, the festive pink color makes them a perfect treat this Valentine's Day! We've also used some heart shaped sprinkles on ours! A sweet vanilla cupcake with almond cherry flavors is a perfect departure from a boring chocolate dessert!

Prep time: 30-40 minutes
Bake Time: 15-18 minutes
Total Time: 45-58 minutes
Serving Size: 2 dozen cupcakes

Featured Bakeware:

USA Pan 12 Cup Muffin Pan


1/2 cup softened unsalted butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 egg whites
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk - room temperature
1/3 cup maraschino cherry juice
1 cup chopped maraschino cherries
1/2 cup unsalted softened butter
4 cups confectioner's sugar
3 Tablespoons maraschino cherry juice
1/2 teaspoon almond extract
24 maraschino cherries with stems, for decorating (optional)

Recipe Instructions

Preheat your oven to 350 degrees. In a large bowl, mix together the flour, baking powder, salt, and baking soda. Set aside. In a large mixing bowl, cream together the butter and sugar. Add in the almond and vanilla extracts and mix. In a small bowl, mix together the buttermilk and cherry juice. With mixer on low, alternate adding the dry ingredients and milk/cherry juice to the batter. Mix only until just incorporated. Stir in the chopped cherries. Fill the wells of your USA Pan 12 cup muffin/cupcake pan 2/3 full of batter. You can use liners if you'd like. Bake for 15-18 minutes, until cupcakes are set. Remove to cooling rack to cool completely. For the icing, cream butter well. Add in the confectioner's sugar. Then, add in the cherry juice and almond extract. You can add more juice or sugar to get icing to desired consistency. Spread or pipe icing onto completely cooled cupcakes and decorate with cherries and sprinkles if desired. ENJOY!!

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