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!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/cherry-almond-cupcakes/