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Cherry Almond Cupcakes

Cherry Almond Cupcakes That Will Brighten Your Day

Delicious Cherry Almond Cupcakes that combine soft cake with almond flavor, topped with creamy buttercream for a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1 cup Granulated Sugar Coconut sugar can be used for a lower glycemic alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1 pinch Salt Sea salt is a good alternative.
  • 0.5 cups Milk Use almond milk for a dairy-free version.
  • 0.33 cups Vegetable Oil Substitute with melted coconut oil or applesauce.
  • 3 large Egg Whites For egg-free, use aquafaba (chickpea brine).
  • 0.5 cups Sour Cream Greek yogurt works as a substitute.
  • 0.5 cups Maraschino Cherry Juice Use fresh cherry juice or grenadine if unavailable.
  • 1 teaspoon Almond Extract Vanilla extract is a suitable replacement.
  • 1 cup Maraschino Cherries Fresh cherries can also be used if in season.
For the Cherry Almond Buttercream
  • 0.5 cups Unsalted Butter Can be replaced with vegan butter for dairy-free version.
  • 2 cups Powdered Sugar Sift for a smoother texture.
  • 1 tablespoon Heavy Cream Coconut cream offers a non-dairy alternative.
  • Additional Maraschino Cherries For decoration on top.

Equipment

  • Oven
  • cupcake pan
  • mixing bowls
  • Whisk
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with colorful liners.
  2. Whisk together the dry ingredients in a medium bowl.
  3. Combine wet ingredients in a large mixing bowl.
  4. Fold together dry and wet mixtures, then add chopped maraschino cherries.
  5. Fill cupcake liners and bake for 20 minutes.
  6. Cool cupcakes for 5 minutes, then transfer to a wire rack.
Buttercream Preparation
  1. Beat unsalted butter in a medium bowl until creamy.
  2. Gradually add powdered sugar and mix on low.
  3. Add salt, cherry juice, almond extract, and heavy cream, then beat until smooth.
  4. Frost the cooled cupcakes with the buttercream.
  5. Top with a maraschino cherry for decoration.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results, and cool completely before frosting.

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