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Cherry and Almond Cupcakes

Don’t you think that cherry and almond go together like magic?

These cupcakes are delicate and fluffy, and they taste like cherries with a sweet and sour twist.

They’re great for birthdays, holidays, or just a Tuesday treat.

Bonus?

They’re simple to create and great for kids!

My kids love to help me mix the batter and sneak a cherry or two when I’m not looking.

These will turn out great—pretty, tasty, and impossible to resist!

Ingredients

1 cup of softened, unsalted butter
3 cups of sugar in powder form
2–3 tablespoons of cherry juice, either from fresh cherries or cherries in a jar
1 teaspoon of almond extract
slivered almonds and entire cherries to decorate

Step 1: Get ready and heat up
Set your oven to 350°F (175°C) and put cupcake liners in a muffin tin.
Step 2: Mix the dry ingredients together.
In a medium bowl, mix the flour, baking powder, and salt together using a whisk.
Step 3: Mix the butter and sugar together.
In a bigger bowl, beat the butter and sugar together for about 2 to 3 minutes, or until the mixture is light and fluffy.
Step 4: Add the eggs and the extract.
Add the almond essence after beating in the eggs one at a time.
Step 5: Mix the wet and dry ingredients together.
Add the dry ingredients and milk to the wet mixture in turns, commencing and finishing with the dry. Add the chopped cherries and mix them in gently.
Step 6: Cook
Put the dough equally into the cupcake liners and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let it cool all the way down.
Step 7: Make the frosting.
Mix the butter until it is smooth, then gently add the powdered sugar. Add the cherry juice and almond extract and mix until smooth and fluffy.
Step 8: Add frosting and decorations
Spread or pipe the icing on the cooled cupcakes. If you want, you can top it with a cherry and slivered almonds.

The most important thing is to use room temperature ingredients. For a smooth batter and fluffier cupcakes, make sure your eggs, milk, and butter are all at room temperature.
Gently fold in the cherries. If you mix too much, the batter will be overly thick. Just fold them in enough to spread them out.
Don’t forget the almond extract. It makes these cupcakes even better and goes great with the cherries.
Put fresh cherries in the freezer to make them easier to chop. Put your fresh cherries in the freezer for 10 minutes. This will make them much simpler to slice.
Use a piping bag to make the frosting seem professional. To obtain that pretty swirl on top, use a star tip.

If fresh cherries aren’t in season, use jarred ones. First, just pat them dry!
If you want a less strong flavor, use vanilla instead of almond extract.
Want frosting that isn’t as heavy? For a different taste, use cream cheese instead of butter.
If you want a brighter pink, you can add more food coloring to the frosting.

You can bake the cupcakes a day ahead of time and keep them at room temperature in an airtight container without frosting. Frost immediately before serving to make it appear the freshest.
You may also make the icing ahead of time! Put it in the fridge and let it sit for a while before piping.
You can keep the cupcakes at room temperature for 1–2 days or in the fridge for up to a week. For the finest taste, let them cool down to room temperature before eating.

No matter if you’re baking with kids, for a celebration, or just because, these cherry almond cupcakes will please everyone.

They’re pretty, tasty, and simple enough for any baker to learn how to make.

Try these out and tell me how they turned out!

Please provide your tips, changes, or questions in the comments below.

Enjoy baking! 🎂🍒

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