Cherry Almond Cupcakes

by foodlikecake

A dense cherry almond cupcake with fluffy cherry almond buttercream frosting topped with a maraschino cherry.

Delicious and adorable!


Ingredients: Cupcake (adapted from Can You Stay For Dinner? Yellow Cupcakes) Makes 12

1 and 1/2 cups all-purpose flour

3/4 granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup whole milk

1/2 cup maraschino cherry juice (I would suggest buying 2  16 ounce or 1  32 ounce jars of maraschino cherries)

1 large egg, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract


1/2 cup (1 stick) unsalted butter, room temperature

2 and 1/4 cup powdered sugar

1 teaspoon almond extract

3 tablespoons maraschino cherry juice

1 tablespoon milk (I used whole milk)

Recipe: Cupcakes

Preheat oven to 350F. Line a standard cupcake tin (12 cupcakes) with liners and spray lightly with nonstick cooking spray.

Combine flour, baking powder, and salt. Add butter, milk, cherry juice, eggs, and almond and vanilla extracts. Beat at medium speed until smooth and if there are still small chunks of butter beat on high for 20-30 seconds.

Divide batter and fill cupcake tins about 3/4 of the way. Bake for 18-22 minutes or until a toothpick comes out clean. Frost when cool.


Cream butter for five minutes. This helps incorporate as much air as possible making for a fluffy frosting. Sift powdered sugar and add it in slowly- you don’t want powdered sugar everywhere. Mix in almond extract, cherry juice, and milk. Beat on high for at least 2 minutes until the frosting lightens in color.

Now pipe or frost onto your cooled cupcakes.