Cupid just found your new favorite bake. 💕 These Cherry Almond Cupcakes rise up light and fluffy, loaded with juicy maraschino cherries and crowned with a dreamy swirl of Cherry Almond Buttercream Frosting. One bite and boom—sweet cherry meets nutty almond in the most delicious love story ever told.
The magic? Balance. Bright cherry flavor pops without overpowering. Almond adds warmth and depth without stealing the spotlight. That’s what makes these stand out from basic Cherry Flavored Cupcakes. They taste bakery-worthy, but they’re totally doable at home. Yes, even on a busy weeknight.
Every batch of these Homemade Cherry Cupcakes bursts with chopped maraschino cherries tucked into a soft, tender crumb. Pro tip: don’t skip the almond extract. It’s the secret weapon behind unforgettable Almond Extract Cupcakes. A little goes a long way, and IMO, it’s what transforms them into irresistible Almond Maraschino Cherry Cupcakes.
And let’s talk frosting. This silky Cherry Almond Buttercream pipes like a dream and melts on your tongue. Want to level up? Swap in an Italian meringue base for bakery-style Almond Cherry Italian Meringue Cupcakes. Feeling cute? Turn the batter into Cherry-almond Vanilla Mini Cupcakes for parties, brunches, or bite-sized Valentine treats.
Planning your Valentine’s dessert table? Slide these next to sugar cookies and chocolate-dipped strawberries and watch them disappear. Seriously—who can resist pink swirls and cherry-studded cake? Not your sweethearts. Not your coworkers. Not even you.
Soft, fluffy, and unapologetically festive, these cupcakes deliver big flavor with minimal fuss. And FYI, they taste just as amazing any day of the year. Because love (and cupcakes) shouldn’t be seasonal. 🍒🧁
Cherry Almond Cupcake
Ingredients
Method
1. Prepare the Oven
Heat your oven to 350°F (175°C). Line two cupcake pans with 16 paper liners and set aside.
2. Cream Butter and Sugar
In a large mixing bowl, beat melted butter and sugar together until pale and fluffy, about 2–3 minutes. Stir in vanilla and almond extracts.
3. Combine Dry Ingredients
In a separate bowl, whisk together both flours, baking powder, baking soda, and salt.
4. Mix Wet Ingredients
In a measuring cup, stir together buttermilk, cherry juice, and chopped cherries.
5. Make the Batter
With the mixer on low speed, gradually add the dry mixture and cherry-buttermilk mixture alternately to the butter mixture. Mix just until smooth—avoid overmixing.
6. Fold in Egg Whites
Using a clean bowl, whip egg whites until stiff peaks form. Gently fold them into the batter to keep the mixture airy.
7. Bake
Fill cupcake liners about ¾ full. Bake for 20–25 minutes, or until the tops spring back lightly when touched. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
Notes
Make the Frosting
Beat softened butter, vanilla, almond extract, and salt until creamy. Add heavy cream and slowly mix in powdered sugar, ½ cup at a time, until the frosting becomes smooth and pipeable. Beat an additional 2–3 minutes until fluffy. Adjust texture with extra cream if needed. Pipe or spread onto cooled cupcakes. Garnish with crushed almonds or cherries if desired.Storage Instructions
Make Ahead:Unfrosted cupcakes can be wrapped tightly or stored in an airtight container for up to 2 days at room temperature or in the refrigerator. Frosted Cupcakes:
Keep covered at room temperature for up to 2 days. For longer storage, refrigerate up to 7 days. Freezing:
Wrap completely cooled unfrosted cupcakes tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then frost.
Helpful Tips
- No piping bag? Use a zip-top bag and snip the corner.
- No buttermilk? Make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit 5 minutes.
- Turn it into a cake: Bake in a 9×9-inch pan. Add a few extra minutes to the bake time.
- Natural pink color: Cherry juice gives a soft pink hue—no food coloring required.
- Why use cake flour? It creates a lighter, softer crumb thanks to its lower protein content.
Make Homemade Cake Flour
Measure 1 cup all-purpose flour. Remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift well before using.FAQs
Can I use whole eggs instead of egg whites?
Egg whites create a lighter texture. Using whole eggs will make the cupcakes slightly denser but still delicious.Can I use fresh cherries instead of maraschino?
Yes, but you’ll lose some sweetness and that signature bright pink color. Finely chop and pat dry before adding.Why are my cupcakes dense?
Overmixing the batter can develop too much gluten. Mix only until combined and gently fold in egg whites.Can I reduce the almond flavor?
Absolutely. Cut the almond extract in half for a milder flavor profile.Final Thoughts
These cherry almond cupcakes strike a beautiful balance between fruity sweetness and warm almond richness. The texture stays soft and fluffy, while the buttercream adds a smooth, melt-in-your-mouth finish. They’re festive enough for Valentine’s Day but versatile enough for birthdays, showers, or just a weekend baking session. Simple ingredients. Bakery-style results. And that gorgeous natural pink? Just the cherry on top. 🍒🧁About The Author
