Cherry Almond Cupcake Indulgence

Name: Cherry Almond Cupcake Indulgence
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup buttermilk; 1 tsp almond extract; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup fresh or canned cherries, pitted and chopped; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp heavy cream; 1 tsp almond extract; Cherries for decoration

Highlighted under: Classic Bakery Favorites

I absolutely adore creating delightful desserts, and these Cherry Almond Cupcakes hold a special place in my heart. The combination of sweet cherry and nutty almond creates a flavor explosion that’s simply irresistible. Each bite offers a moist and fluffy texture that pairs perfectly with the creamy frosting I've crafted. We love to serve them at gatherings or simply enjoy them during a quiet afternoon. Trust me, once you try these cupcakes, you'll want to make them over and over again!

Created by

Mario

Last updated on 2026-02-07T17:38:27.085Z

I remember the first time I baked these Cherry Almond Cupcakes for a friend’s gathering. Everyone was so impressed by the delicious flavors and moist cupcakes that I could hardly keep up with the requests for the recipe. What I love about these cupcakes is how the almond extract enhances the cherry, bringing both flavors to life in a delightful and memorable way.

One tip that has made a significant difference in my baking is to always use fresh ingredients, especially when it comes to fruits and extracts. This ensures that the cupcakes have a rich flavor profile that makes each bite a little bit of heaven. You won’t need to worry about leftovers because they will disappear quickly!

Why You'll Love These Cupcakes
Deliciously moist texture with bursts of cherry
Elegant almond flavor that complements the cherries perfectly
A showstopper dessert for any occasion

The Secret to Moist Cupcakes

Achieving a moist and fluffy texture in cupcakes often comes down to the balance of wet and dry ingredients. In this Cherry Almond Cupcake recipe, buttermilk plays a vital role by adding acidity, which interacts with the baking soda to provide lift and a tender crumb. If you don't have buttermilk on hand, a simple substitute is to mix a tablespoon of vinegar or lemon juice with a cup of milk and let it sit for about five minutes before using it.

When mixing your batter, be careful not to overmix after adding the dry ingredients. Overmixing can lead to denser cupcakes, while gently folding in the chopped cherries ensures that their flavor spreads throughout the batter without breaking them down completely. This preserves their texture and provides delightful bursts of fruit in every bite.

Creating the Perfect Frosting

The frosting is a crucial component of these cupcakes, providing that luscious finish we're aiming for. Starting with room temperature, softened butter is key to achieving a smooth, creamy consistency. When beating the butter, I recommend using a stand mixer with a paddle attachment for approximately 3-5 minutes until it's light and fluffy. This aeration helps the frosting maintain its shape while also ensuring a wonderful mouthfeel.

If you find your frosting is too thick, adjust it with a little more heavy cream until you reach the desired consistency. Conversely, if it becomes too runny, adding a bit more powdered sugar will help thicken it up. Remember, the goal is a frosting that is spreadable yet holds its shape on top of each cupcake, creating a beautiful finish.

Serving and Storing Your Cupcakes

Cherry Almond Cupcakes are best enjoyed fresh, but if you're planning to make them ahead of time, storing them properly is crucial. Once frosted, they can be kept in an airtight container in the refrigerator for 3-5 days. However, for optimal flavor and texture, it's advisable to frost them closer to serving time. If you've baked them in advance, you can store the unfrosted cupcakes at room temperature for up to two days or freeze them for longer preservation, ensuring they remain moist.

When serving, considering the garnishes can elevate your presentation. While fresh cherries are a lovely addition, you could also sprinkle some sliced almonds on top for an added crunch. This not only enhances the visual appeal but also complements the almond flavor beautifully. For a twist, drizzle a thin layer of cherry glaze over the frosted cupcakes for an extra burst of color and flavor!

Ingredients

Gather the following ingredients to create these delightful cupcakes:

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 tsp almond extract
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh or canned cherries, pitted and chopped

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp almond extract
Cherries for decoration

Make sure to have these ingredients ready for a sweeter experience!

Instructions

Follow these simple steps to create your Cherry Almond Cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.

Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy, approximately 3-4 minutes.

Add Eggs and Extracts

Add the eggs one at a time, mixing well after each addition. Then, stir in the almond and vanilla extracts.

Combine Ingredients

Gradually add the dry mixture and buttermilk to the creamed mixture, alternating between them. Mix until just combined. Gently fold in the chopped cherries.

Bake the Cupcakes

Pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

Make the Frosting

While cupcakes are cooling, prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, followed by heavy cream and almond extract until desired consistency is achieved.

Frost the Cupcakes

Once cupcakes have cooled completely, frost them with the almond frosting and top with additional cherries for decoration.

Enjoy your homemade Cherry Almond Cupcakes!

Pro Tips

For an extra touch, consider adding grated lemon zest to the frosting for a hint of citrus that complements the cherry beautifully.

Ingredient Insights

The balance of flavors is what makes these Cherry Almond Cupcakes stand out. The combination of almond extract and the natural sweetness of cherries creates a depth of flavor rather than just sweetness alone. It’s essential to use high-quality extracts for the best results; artificial almond extract can often taste harsher and detract from the overall dish.

If fresh cherries are not available, you can easily substitute with canned cherries. Just be sure to drain them well and pat them dry before adding to the batter to avoid excess moisture.

Cupcake Variations

Feel free to get creative with this cupcake recipe! You can add a hint of cocoa powder to the batter to create a delightful cherry almond-chocolate combination. Alternatively, incorporating some chopped dark chocolate or white chocolate chips can create a luxurious twist on the classic flavors.

For a festive touch, consider adding a teaspoon of cinnamon to the batter, giving the cupcakes an aromatic warmth that's perfect for the holidays. You can also try using different nuts, like crushed pistachios, for an added layer of flavor and a pop of color.

Troubleshooting Common Issues

If your cupcakes domed too much or cracked on top during baking, it could be due to oven temperature being too high. An oven thermometer can help you ensure that the temperature is accurate. Additionally, avoid opening the oven door too frequently during the baking process, as fluctuating heat can affect the rise and texture of your cupcakes.

In case your cupcakes end up sinking in the middle, it usually means that they were underbaked. To prevent this, always test for doneness with a toothpick; if it comes out with moist crumbs rather than wet batter, your cupcakes are ready to come out of the oven.

Questions About Recipes

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well too! Just make sure to thaw and drain them before adding to the batter.

→ What if I don’t have almond extract?

You can substitute with more vanilla extract or try using hazelnut extract for a different flavor.

→ How do I store the cupcakes?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cupcakes?

Absolutely! Freeze unfrosted cupcakes for up to 3 months. Just thaw and frost before serving.