Cherry Almond Cupcakes are a delightful treat that combines the rich, nutty flavor of almonds with the sweet, fruity taste of cherries. These cupcakes are perfect for any celebration, whether it’s a holiday gathering, a birthday party, or just a cozy night in. The moist, tender cake paired with a luscious cherry frosting makes these cupcakes a standout dessert that everyone will love.
Cherry Almond Cupcakes
Why These Cherry Almond Cupcakes Are the Best
Rich Almond Flavor: The blend of almond extract and sliced almonds gives these cupcakes a deep, nutty flavor.
Sweet Cherry Filling: The addition of cherry preserves provides a sweet and fruity contrast to the almond base.
Moist and Tender Texture: The combination of oil and butter ensures these cupcakes are moist and tender.
Festive Frosting: The cherry-flavored frosting adds a delightful touch of sweetness and color.
Holiday Memories
Cherry Almond Cupcakes have long been a beloved treat during the holiday season. The aroma of almonds and cherries filling the kitchen brings a sense of warmth and nostalgia, making them a perfect treat for cozy gatherings. Whether enjoyed with a cup of hot cocoa or shared at a festive holiday party, these cupcakes are sure to bring joy and comfort to any occasion.
Ingredient Notes:
Cake Flour: Provides a light and tender crumb due to its lower protein content compared to all-purpose flour.
Baking Powder and Baking Soda: These leavening agents help the cupcakes rise, creating a fluffy texture.
Granulated Sugar: Sweetens the batter and contributes to the moistness of the cupcakes.
Unsalted Butter: Adds richness and flavor while helping to create a tender crumb.
Eggs and Egg White: Bind the ingredients and contribute to the structure; the egg white helps lighten the batter for a fluffier texture.
Almond and Vanilla Extracts: These extracts enhance the flavor profile, adding a lovely nutty and sweet aroma.
Buttermilk: Adds moisture and acidity, which helps activate the baking soda and creates a tender cupcake.
Maraschino Cherry Juice: Infuses a sweet cherry flavor into the batter, complementing the cherries.
Serving Suggestions
With a Glass of Milk: Serve Cherry Almond Cupcakes with a cold glass of milk for a classic and delicious pairing.
As a Dessert: These cupcakes are perfect as a dessert for any gathering or special occasion.
With Coffee or Tea: Pair these cupcakes with a hot cup of coffee or tea for a delightful treat.
With Ice Cream: Enjoy these cupcakes with a scoop of vanilla ice cream for an extra indulgent dessert.
Gift Idea: Package these cupcakes in a decorative tin or box for a thoughtful homemade gift during the holiday season.
Tips for Perfect Cherry Almond Cupcakes
Use Room Temperature Ingredients: For best results, use room temperature ingredients to ensure a smooth and even batter.
Use High-Quality Ingredients: Using high-quality almond extract and cherry preserves ensures a rich and smooth filling.
Avoid Overbaking: Bake the cupcakes just until a toothpick inserted in the center comes out clean to ensure they remain moist and tender.
A Must Try
There’s nothing quite like the smell of Cherry Almond Cupcakes baking in the kitchen. These cupcakes are the perfect way to treat yourself or your loved ones to something special. Rich, sweet, and irresistibly delicious, they’re sure to become a favorite in your home.
Cherry Almond Cupcakes
Ingredients
- 1 1/4 cups cake flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 18 maraschino cherries divided
- 3/4 cup granulated sugar
- 6 tablespoon unsalted butter at room temperature
- 1 large egg at room temperature*
- 1 large egg white at room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk
- 3 tablespoon maraschino cherry juice
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt, then set aside for about 30 seconds. Slice 6 maraschino cherries in half and set them aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip the butter and granulated sugar together until the mixture is pale and fluffy. Add the egg, egg white, almond extract, and vanilla extract, and mix until well combined.
- In a liquid measuring cup, combine the buttermilk and maraschino cherry juice. With the mixer set to low speed, gradually add the flour mixture and buttermilk mixture in three batches, starting and ending with the flour mixture. Mix just until combined after each addition.
- Divide the batter evenly among 12 paper-lined muffin cups, filling each about halfway. Place a half cherry in the center of each cupcake (the cherry will sink during baking). Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- If necessary, run a butter knife around the edges of the cupcakes to loosen them, and allow them to cool in the muffin tin for 5 minutes. Transfer the cupcakes to a wire rack to cool completely, then pipe or spread Cherry Almond Frosting over the tops.
- Store the cupcakes in an airtight container. Just before serving, top each cupcake with a maraschino cherry.
For the frosting:
- In a mixing bowl fitted with the paddle attachment, whip the butter at medium-high speed until very pale and fluffy, approximately 8 minutes. Scrape down the sides and bottom of the bowl occasionally (if using a beater blade paddle scraper attachment, this may take 5 minutes).
- Add 1 1/2 tablespoons of maraschino cherry juice, powdered sugar, and almond extract. Blend at low speed until combined, then add food coloring and extra cherry juice to achieve the desired consistency (adding 1 teaspoon at a time). Increase the mixer speed to medium-high and whip for about 6 minutes longer (around 3 minutes with the scraper attachment).
Notes
- To bring eggs to room temperature, I usually let them rest for about 10 minutes in a bowl of warm water.
- The halved cherries will be added to the cupcake batter later. If using whole cherries, ensure you have enough to top the cupcakes; you may need a total of 24 if using whole cherries.
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Cherry Almond Cupcakes