Cherry Almond Cupcakes
Cherries and almonds make a delightful combination in these cherry almond cupcakes. Use fresh cherries if you can find them, or opt for jarred cherries if they’re out of season. Add almond extract to your batter for a rich, nutty flavor.Top with an almond buttercream and a cherry on top for a classic look. These cupcakes are elegant and delicious, perfect for any summer occasion.
Ingredients
Cupcake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup chopped fresh or jarred cherries
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Almond Buttercream
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon almond extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in almond extract and milk.
- Gently fold in the cherries.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- For buttercream, beat butter until creamy, then add powdered sugar and almond extract. Add milk as needed for desired consistency.
- Frost cooled cupcakes and top with a cherry for garnish.