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Cherry Almond Cupcakes

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.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12

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:

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  • Add egg whites, vanilla, and almond extract. Beat until combined.
  • Mix in sour cream.
  • 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.
  • Fill liners about ⅔ full. Bake for 15–18 minutes or until a toothpick comes out clean.
  • Cool in pan 5 minutes, then transfer to a rack to cool completely.

Make the Frosting:

  • Beat softened butter on medium speed until creamy and smooth.
  • Gradually add powdered sugar, 1 cup at a time, beating on low.
  • Add cherry syrup and almond extract. Beat until smooth.
  • Adjust texture: Add more sugar to thicken or a splash of syrup to loosen.
  • Frost cooled cupcakes and top with a maraschino cherry, if desired.

Notes

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.