For Christmas I got a set of icing tips for decorating cakes and have been wanting the perfect recipe to try them out. Cherry blossoms are reaching the end of their season here in Washington and I knew that they would be the perfect accent for cherry almond cupcakes. If I’m not having chocolate cake, I prefer an almond cake 100 times over vanilla cake. In fact, I frequently substitute almond extract for vanilla extract in desserts and the flavor is so delicious. Almond and cherry is also a delicious combination, and the maraschino cherry juice in the buttercream frosting gives you the perfect pink frosting.
This recipe makes 14 cupcakes, which in my mind is the perfect amount. A lot of cupcake recipes make 24 or even 36 cupcakes, and unless we are hosting a big party that’s just too many cupcakes for us to have in the house! 12-14 cupcakes is the perfect amount for a little “no occasion” treat. My boys were so thrilled to wake up from naps and find out that their afternoon snack was going to be a cupcake! And I had a great time dropping a few off with local friends. In this time of quarantine, those little front-porch surprises just make my day.
These cherry almond cupcakes would be the perfect cupcake recipe for a bridal shower, engagement party, or baby shower to celebrate a little girl. You may just need to double or tripe the recipe if you’re feeding a crowd! I hope you enjoy these cherry almond cupcakes for a sweet treat this spring.
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. almond extract
- ½ cup sour cream
- ¼ cup milk
- 2 cups cake flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup butter, softened
- 4-5 cups powdered sugar
- 4 tbsp. maraschino cherry juice
- pinch of salt
- Maraschino cherries for topping
- Preheat oven to 350 degrees Fahrenheit. Place 14 cupcake liners into two muffin tins.
- Using a stand mixer or a large bowl with a hand mixer, cream together butter and sugar. Use a spatula to scrape the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition.
- Add almond extract and beat again. Add sour cream and milk and mix until smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Remove cupcakes from the muffin tin and allow to cool completely.
- Using a stand mixer or large bowl with a hand mixer, beat butter and gradually add powdered sugar so you don't make a mess! Add salt and cherry juice and beat very well until smooth.
- Spread the frosting on the cupcakes and top with cherries.
- Cupcakes are best enjoyed within 24 hours. Enjoy!
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Can you clarify whether you need two teaspoons or tablespoons of almond extract? Thanks
Two teaspoons!