Ah, Cherry Almond Cupcakes! Just the name alone brings me delight. These little beauties are a beloved recipe of mine, and they always seem to steal the show at gatherings. Whether it’s a birthday party, a potluck, or just a sweet treat for yourself after a long day, these cupcakes never disappoint.
Every time I whip up a batch, I’m reminded of the time I baked them for my niece’s birthday. I had just discovered the magic of almond extract, and I went a little overboard—let’s just say there’s a fragrant, nutty aroma that will make you feel like you’re in a cozy bakery. Those cupcakes were gone in minutes, and I couldn’t have been happier! They’re fluffy, packed with flavor, and the cherry almond buttercream frosting is like a cherry on top of a cherry—pure bliss!
## What’s in Cherry Almond Cupcakes?
Let’s break down the deliciousness that goes into these treats!
All-Purpose Flour: This is the backbone of our cupcakes, providing structure and a light texture. I always reach for a reliable brand like Gold Medal or King Arthur Flour.
Baking Powder: This is our leavening agent, helping our cupcakes rise beautifully.
Salt: A small amount enhances all the other flavors, making everything more delicious!
Unsalted Butter: The secret to a rich, creamy texture! Always ensure it’s at room temperature for easy mixing. I like to use Kerrygold for its lovely flavor.
Granulated Sugar: Sweetness is the name of the game! It also helps create that light and fluffy texture when creamed with the butter.
Eggs: Binding agents and moisture in our batter. The two large eggs help our cupcakes rise and stay moist.
Almond Extract: This is where the magic happens! The aroma and taste of almond can transform ordinary baked goods into something special.
Vanilla Extract: Complementing the almond, vanilla adds warmth and depth.
Whole Milk: For just the right moisture, making the cupcakes tender and fluffy.
Cherry Juice: This comes from maraschino cherries and lends a sweet cherry flavor and lovely color to our frosting.
Powdered Sugar: To sweeten our frosting and make it irresistibly fluffy.
Heavy Cream: Adding depth and richness to our frosting, making it smooth and creamy.
Maraschino Cherries: The garnish that completes the look—and taste—of our cupcakes!
## Is Cherry Almond Cupcakes Good for You?
Now, I’m not one to call a cupcake “healthy,” but let’s talk about the good stuff.
Almond Extract: It actually contains antioxidants and healthy fats, so your cupcakes have a little something good in there!
Butter: Yes, it’s high in calories and fat, but let’s be real—everything in moderation! Plus, it provides that buttery flavor we love.
One important note is the sugar content; these cupcakes do have a fair amount of sugar. So, enjoy them as a treat rather than an everyday snack. A small slice of happiness every now and then is definitely good for the soul!
## Ingredients List
These Cherry Almond Cupcakes yield about 12 cupcakes:
– For the Cupcakes:
– 1 ½ cups all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, at room temperature
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp almond extract
– 1 tsp vanilla extract
– ½ cup whole milk
– For the Cherry Almond Buttercream Frosting:
– 1 cup unsalted butter, at room temperature
– 4 cups powdered sugar
– 2 tbsp heavy cream
– 1 tsp almond extract
– 2-3 tbsp cherry juice (from maraschino cherries)
– Pink food coloring (optional)
– For Garnish:
– Maraschino cherries
## How to Make Cherry Almond Cupcakes?
Let’s dive into the sweet details of making these cupcakes!
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This is the first step to sweet success!
2. In a bowl, whisk together the flour, baking powder, and salt. Set that aside for now; we want it ready for later.
3. In a large mixing bowl (or your stand mixer if you’re fancy), cream the butter and sugar together until light and fluffy—about 3-4 minutes of sheer bliss.
4. Add the eggs one at a time, mixing well after each addition. Then mix in your almond and vanilla extracts, because the aroma is just heavenly!
5. Gradually add in the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture—mix until just combined. No over-mixing allowed; we want those cupcakes fluffy!
6. Divide the batter evenly among your cupcake liners, filling about 2/3 full.
7. Bake for 18-20 minutes. When a toothpick comes out clean, they’re ready! Let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. While those cupcakes are cooling, let’s make our frosting! In a large bowl, beat the butter until creamy, then gradually add the powdered sugar, mixing on low until combined.
9. Add in the heavy cream, almond extract, and cherry juice. Beat on high until fluffy—this frosting is to die for! Add pink food coloring if you want to ooze charm.
10. Once cooled, generously frost those delightful cupcakes with your cherry almond buttercream.
11. Finally, top each cupcake with a maraschino cherry for that classic finish.
12. Serve and enjoy every sweet, almondy bite!
## Sweet Tips for Cherry Almond Cupcakes
– **For Extra Cherry Flavor:** Fold in some chopped maraschino cherries into the cupcake batter before baking. They add surprise bursts of cherry goodness!
– **Frosting Consistency:** If the frosting is too thick, add a bit more heavy cream until you reach your desired consistency.
– **Storage:** These cupcakes keep well in an airtight container at room temperature for 2-3 days. If you want to keep them longer, refrigerate (but bring them back to room temp before serving for the best flavor).
I absolutely love sharing this recipe with you! Go ahead and give these Cherry Almond Cupcakes a try—you’ll be the star of your next gathering! And please, let me know how they turn out. Happy baking, my friends!
