These Cherry Almond Cupcakes are everything you want in a sweet bite — soft almond-flavored cake topped with vibrant cherry buttercream. Fluffy, fragrant, and fun, they’re perfect for holidays, baby showers, birthdays, or any time you want something a little nostalgic but not too heavy.

Why You Will Love This Recipe

These cupcakes are light, not overly sweet, and have a delicate almond flavor that pairs beautifully with the cherry-kissed frosting. Easy to make, pretty to serve, and always a crowd favorite, they’re the kind of recipe that makes people say, “Wait, did you really make these from scratch?” Yes. And now you can too.

Cherry Almond Cupcakes

There’s something magical about the combination of almond and cherry — it feels nostalgic but fresh, familiar but elegant. These cupcakes play on that balance, offering a fluffy almond cake base that’s not too rich, paired with a buttercream that brings that bright maraschino cherry pop.

Think of this as the cupcake version of your favorite vintage holiday cookie — sweet, soft, and pretty in pink.

The cake flour is the secret to a tender crumb. It’s lighter than all-purpose and gives these cupcakes a soft, almost melt-in-your-mouth texture. The almond extract carries the flavor without being overpowering, while egg whites keep the cake extra fluffy.

The frosting is straightforward — butter, sugar, cherry syrup, and a little almond extract to tie it all together. You can pipe it or spread it with a knife. Either way, a maraschino cherry on top seals the deal.

Ingredient notes:

• Cake flour is a must — don’t sub all-purpose or the texture won’t be as light.

• Almond extract varies in strength. Start with 1 tsp, taste, and increase to 1½ if desired.

• Maraschino cherry syrup is straight from the jar — no need to complicate it.

• Egg whites only makes the cake extra light — save the yolks for another recipe.

This recipe yields 12 elegant cupcakes that are equally at home on a holiday dessert table or in your fridge for a midweek treat. They hold up well for a couple of days, and the flavor only improves.

Servings & Time

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Bake Time: 18 minutes

• Total Time: 38 minutes

Ingredients

Almond Cupcakes:

• 1 ⅓ cups cake flour, sifted

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large egg whites

• 1 tsp vanilla extract

• 1 – 1½ tsp almond extract, to taste

• 3 tbsp sour cream, room temperature

• ⅓ cup milk (2% or whole), room temperature

Cherry Buttercream:

• ¾ cup unsalted butter, softened

• 3–4 cups powdered sugar, sifted

• 3–4 tbsp maraschino cherry syrup (from jar)

• ½ tsp almond extract

• Maraschino cherries, for topping (optional)

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).

4. Add egg whites, vanilla, and almond extract. Beat until combined.

5. Mix in sour cream.

6. On low speed, alternate adding the flour mixture and milk in two parts each, starting and ending with flour. Mix until just combined — do not overmix.

7. Fill liners about ⅔ full. Bake for 15–18 minutes or until a toothpick comes out clean.

8. Cool in pan 5 minutes, then transfer to a rack to cool completely.

Make the Frosting:

1. Beat softened butter on medium speed until creamy and smooth.

2. Gradually add powdered sugar, 1 cup at a time, beating on low.

3. Add cherry syrup and almond extract. Beat until smooth.

4. Adjust texture: Add more sugar to thicken or a splash of syrup to loosen.

5. Frost cooled cupcakes and top with a maraschino cherry, if desired.

Tips

Substitutions

• No cherry syrup? Use 2 tbsp cherry jam thinned with water or juice.

• No cake flour? Substitute: 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch.

Make-Ahead & Storage

• Unfrosted cupcakes can be made 1 day ahead.

• Frosted cupcakes store well in the fridge up to 3 days.

• Bring to room temp before serving.

Variations

• Add chopped maraschino cherries to the batter.

• Swap almond extract for vanilla only for a more neutral cake.