Cherry Almond Vanilla Cupcakes

Bursting with sweet cherries and vanilla, these Cherry Almond Vanilla Cupcakes are a heavenly treat, perfect for any occasion.

Here are a few more cupcake recipes we think you’ll love: Cupcakes in a Jar, Cinnamon Roll Cupcakes, and Hot Cocoa Cupcakes.

If you’re someone with a sweet tooth craving a delightful dessert, these cupcakes promise to satisfy your cravings! Filled with chopped cherries and topped with a delicious buttercream frosting, these delightful cupcakes will steal the spotlight at your next gathering, or simply bring joy to your everyday moments.

Here’s how to make them:

How to Make Cherry Almond Vanilla Cupcakes

INGREDIENTS –

for the cupcakes

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/3 cup maraschino cherry juice
• 1-1/2 cups granulated sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 12 maraschino cherries, chopped

for the frosting

• 1/2 cup butter
• 4 cups confectioners’ sugar
• 3 to 5 tablespoons maraschino cherry juice
• 1/2 teaspoon almond extract

DIRECTIONS –

for the cupcakes

PREP – Allow butter and egg whites to stand at room temperature for 30 minutes. Line 24 muffin cups with paper bake cups. Preheat oven to 350 degrees.

DRY INGREDIENTS – Stir together flour, baking powder, salt, and baking soda.

WET INGREDIENTS – In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.

BEAT – Beat butter on high for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined.

ALTERNATE MIXING – Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.

ADD THE CHERRIES – Stir in chopped cherries.

BAKE AND COOL – Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes.

MAKE THE FROSTING – Allow butter to stand at room temperature for 30 minutes, then beat butter until smooth. Gradually add 1 cup confectioners’ sugar.

Beat in maraschino cherry juice and almond extract. Gradually beat in remaining confectioners’ sugar.

If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.

FROST – Once your cupcakes have cooled, frost them, then eat and enjoy!

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –