- Makes: 24 servings
- Serving Size: 1 cupcake
- Yields: 24 cupcakes
- Prep: 45 mins
- Stand: 30 mins
- Bake: 15 mins to 18 mins 350°F
Cherry-Almond Vanilla Cupcakes
teaspoon baking powder
teaspoon baking soda
cup buttermilk or sour milk*
cup maraschino cherry juice
teaspoon almond extract
maraschino cherries, halved
recipe Cherry-Almond Butter Frosting
Maraschino cherries with stems (optional)
- Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. 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 addition just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.
From the Test Kitchen
*Test Kitchen Tip:
To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Cherry-Almond Butter Frosting
cups powdered sugar
tablespoons maraschino cherry juice or milk
teaspoon almond extract
- In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Nutrition Facts (Cherry-Almond Vanilla Cupcakes)
- Per serving:
- 262 kcal cal.,
- 8 g fat
- (5 g sat. fat,
- 2 g monounsatured fat),
- 21 mg chol.,
- 151 mg sodium,
- 47 g carb.,
- 37 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Related CategoriesCakes, Cherry Cheesecakes, Cherry Pies, Chocolate Desserts, Chocolate Frosting Recipes, Christmas Recipes, Desserts, Frostings and Fillings, Fruit Salad Recipes, Halloween Recipes, Healthy Recipes, Heart-Healthy Recipes, Low Cholesterol Recipes, Low Fat Recipes, Party Appetizers, Thanksgiving Recipes, Valentine's Day Recipes