Cherry-Almond Vanilla Cupcakes

These Cherry-Almond Vanilla Cupcakes are the perfect dessert for any birthday party or family get-together. Don't forget to spread the cherry cupcakes with butter frosting--and garnish with a cherry on top, of course!

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4.0 by 275 people

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  • Makes: 24 servings
  • Serving Size: 1 cupcake
  • Makes: 24 cupcakes
  • Prep: 45 mins
  • Stand: 30 mins
  • Bake: 15 mins to 18 mins 350°F

Cherry-Almond Vanilla Cupcakes

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Make-Ahead Directions:

Place unfrosted cupcakes in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Frost as directed.

Cherry-Almond Butter Frosting

Directions

  1. 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.

From the Test Kitchen

*Test Kitchen Tip:

If milk is used instead of cherry juice, use red food coloring to tint the frosting pink.

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Nutrition Facts (Cherry-Almond Vanilla Cupcakes)

  • Per serving:
  • 262 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 151 mg sodium ,
  • 47 g carb. ,
  • 0 g fiber ,
  • 37 g sugar ,
  • 2 g pro.
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Reviews (2)

275 Ratings
1547 Days Ago
It is great! Very easy to make...and my family loves it.
1558 Days Ago
Perfect, delicious & the recipe itself has all the info needed to make them!!

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