Recipes and Cooking Cherry-Almond Vanilla Cupcakes 1.0 (1) 1 Review 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Stand Time: 30 mins Bake Time: 15 mins Cool Time: 45 mins Total Time: 45 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Ingredients ½ cup butter 4 egg whites 2 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda ¾ cup buttermilk or sour milk* ⅓ cup maraschino cherry juice 1 ½ cup sugar 1 teaspoon vanilla ½ teaspoon almond extract 12 maraschino cherries, halved 1 recipe Cherry-Almond Butter Frosting Maraschino cherries with stems (optional) Cherry-Almond Butter Frosting ½ cup butter, softened 4 cup powdered sugar 3 tablespoon maraschino cherry juice or milk ½ teaspoon almond extract Milk Directions 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. Cherry-Almond Butter Frosting 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. *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. *Test Kitchen Tip: If milk is used instead of cherry juice, use red food coloring to tint the frosting pink. Rate it Print Nutrition Facts (per serving) 262 Calories 8g Fat 47g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 262 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 21mg 7% Sodium 151mg 7% Total Carbohydrate 47g 17% Total Sugars 37g Protein 2g Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 38mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.