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Cherry Almond Cupcake

These Cherry Almond Cupcakes are soft, fluffy, and bursting with sweet maraschino cherry flavor in every bite. A touch of almond extract adds warm, nutty depth that perfectly complements the bright cherry notes. The cupcakes bake up tender and light thanks to whipped egg whites, while cherry juice naturally gives them a delicate pink hue—no food coloring needed. Each one is topped with a rich, creamy almond buttercream that pipes beautifully and melts in your mouth. Perfect for Valentine’s Day, birthdays, brunches, or anytime you crave a fruity bakery-style treat, these cupcakes deliver irresistible flavor and stunning presentation.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Cupcakes
  • 1 cup granulated sugar
  • ½ cup unsalted butter melted
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
  • 1 cup all-purpose flour
  • ⅔ cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup buttermilk + 2 tablespoons
  • 3 tablespoons maraschino cherry juice
  • 8 maraschino cherries finely chopped
  • 3 large egg whites
  • For the Almond Buttercream
  • 1 cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Small pinch of salt
  • 3 tablespoons heavy cream
  • 3½ to 4 cups powdered sugar

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. 🍒🧁