Cherry Almond Cupcakes Pink + Sweet
Cherry Almond Cupcakes Pink + Sweet
Light and fluffy Cherry Almond Cupcakes are filled with black cherries. They are topped with luscious homemade buttercream frosting.
Cherry Almond Cupcakes have the perfect balance of almonds and cherries. They are the perfect cupcakes for all the sweethearts in your life! You’ll definitely want to add these to your Valentine’s Day must-have list, along with Valentine’s Day Sugar Cookies and Chocolate Strawberries.
cherry cake
Natalie from Life Made Simple shared this super delicious Cherry Almond Cupcake, and boy did my mouth water! I am a huge fan of almond extract and these cupcakes look amazing.
They’re loaded with black cherries, which give them a nice pink color. Don’t you think they are perfect for Valentine’s Day? !
Cherry Almond is one of my husband’s favorite flavor combinations. So I thought it would be fun to design a cupcake version for him! Not only do they look cute, but they taste great too. He is definitely a fan!
Cupcake Batter
Prepare. Preheat oven to 350 degrees. Line two standard cupcake pans with 16 liners and set aside.
wet ingredients. In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and almond extract.
dry ingredients. In a medium mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt. .
combine. In a glass measuring cup, combine buttermilk, cherry juice, and chopped cherries. Mix on low speed, alternating wet and dry ingredients, and mix until the batter is smooth and homogeneous (be careful not to overmix).
protein. In a medium mixing bowl (using a hand mixer), beat egg whites until stiff peaks form. Fold into batter.
bake. Scoop batter into cupcake liners, filling each Âľ full. Place in the oven and bake for 20-25 minutes, or until the cupcakes spring back to the touch. Remove from oven and cool in pan for 5 minutes, then remove and transfer to wire rack to cool completely (about 25 minutes).
frost
hit. While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, vanilla extract, almond extract, and salt. Beat until fluffy (2-3 minutes).
cream. Beating on low speed, add heavy cream, then gradually add ½ c. Add the powdered sugar one at a time until the mixture is soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy.
notes: If the consistency is too thick, add a little more cream and beat for another 30 seconds. Pipe or spread on cooled cupcakes and garnish with chopped almonds or cherries if desired.
Recipe Tips
- if you do not have Pastry bags Pipe the frosting, you can use a ziplock bag, cut off a bottom corner and squeeze the frosting on top.
- Follow our recipes to make your own here cheese
- instead of making cakes Use a 9Ă—9 cake pan. Increase the baking time by a few minutes, paying attention to the doneness.
- you don’t need to use food coloring. Give cupcakes a beautiful pink color with cherry juice!
Storage Tips
storage Frosted cupcakes, cover lightly and store at room temperature for up to 2 days. If you store them for more than 2 days, store them in an airtight container in the refrigerator. They will keep in the refrigerator for up to 7 days.
make these ahead of time, Wrap unfrosted cupcakes in plastic wrap or place in an airtight container for up to 2 days. They can be stored in the refrigerator or on the counter. Frost them the day they serve.
arrive shop Cupcakes over 7 days then you definitely can freeze them. Let them cool completely, then wrap them tightly with plastic wrap and foil. Store them in the refrigerator for up to 3 months. When ready to serve, let them thaw in the refrigerator overnight, then let them come back to room temperature. Frost when fully thawed.
More cupcake recipes:
Course dessert
American food
Prep time 10 minutes
Cook Time 20 minutes
Total time 30 minutes
Serving Size 12
Calories 505 kcal
by Lil’ Luna
Cup cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk plus 2 tablespoons
- 3 tablespoons black cherry juice
- 8 black cherries, chopped
- 3 egg whites
frost
- 1 cup unsalted butter room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- pinch of salt
- 3 tablespoons heavy cream
- 3 1/2-4 cups powdered sugar
-
Preheat oven to 350 degrees. Line two standard cupcake pans with 16 liners and set aside.
-
In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and almond extract.
-
In a medium mixing bowl, whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup, combine buttermilk, cherry juice, and chopped cherries. Mix on low speed, alternating wet and dry ingredients, and mix until the batter is smooth and homogeneous (be careful not to overmix).
-
In a medium mixing bowl (using a hand mixer), beat egg whites until stiff peaks form. Fold into batter.
-
Scoop batter into cupcake liners, filling each Âľ full. Place in the oven and bake for 20-25 minutes, or until the cupcakes spring back to the touch. Remove from oven and cool in pan for 5 minutes, then remove and transfer to wire rack to cool completely (about 25 minutes).
-
While the cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine the butter, vanilla extract, almond extract, and salt. Beat until fluffy (2-3 minutes).
-
Beating on low speed, add heavy cream, then gradually add ½ c. Add the powdered sugar one at a time until the mixture is soft but firm enough to hold its shape. Beat the frosting for an additional 3 minutes until light and fluffy. If the consistency is too thick, add a little more cream and beat for another 30 seconds.
-
Pipe or spread on cooled cupcakes and garnish with chopped almonds or cherries if desired.
Such a perfect Valentine’s Day treat! ! Thanks for sharing Natalie!
For more of her recipes, visit her at Life Made Simple.