Cherry Almond Cupcake Indulgence

Name: Cherry Almond Cupcake Indulgence
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon almond extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup fresh or frozen cherries, pitted and chopped; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon almond extract; Chopped cherries for garnish

Highlighted under: Sweet Dessert Recipes

I absolutely adore these Cherry Almond Cupcakes! The combination of tart cherries and fragrant almond extract creates a delightful flavor profile that is simply irresistible. When I first baked these cupcakes, I was amazed at how the almond notes elevated the sweetness of the cherries. Each bite is a sweet, moist explosion of flavor that feels both comforting and indulgent. Trust me, once you try these cupcakes, they’ll quickly become a go-to recipe in your baking rotation.

Created by

Emily

Last updated on 2026-02-07T21:02:28.898Z

When I first experimented with cherry and almond flavors, I was pleasantly surprised by how well they complemented each other. The tartness of the cherries paired with the richness of almond extract creates a delightful balance. I made these cupcakes for a friend's birthday and they disappeared almost instantly!

One tip I found helpful while making these is to chop the cherries into smaller pieces before folding them into the batter. This ensures that your cupcakes are infused with cherry goodness in every bite. Plus, the vibrant color makes them visually appealing!

Why You'll Love This Recipe
Bursting with juicy cherry goodness in every bite
Delicate almond flavor that beautifully complements the cherries
Ideal for any occasion, from birthdays to simply treating yourself

Crafting the Perfect Texture

Achieving the ideal cupcake texture is all about balancing the wet and dry ingredients. Be sure to cream the butter and sugar well to incorporate air, which helps create a lighter, fluffier cupcake. Over-mixing can lead to dense cupcakes, so keep an eye on that when folding in the dry ingredients. Stop mixing as soon as you see the last streaks of flour; perfectly mixed batter only needs to come together without uniform smoothness.

Temperature is also crucial. Make sure your butter is softened to room temperature, as this emulsifies better with sugar. Cold ingredients can lead to a heavier texture that doesn’t rise properly. Additionally, if you're using frozen cherries, consider tossing them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking, ensuring cherry goodness in every bite.

Flavor Enhancements and Variations

If you want to elevate the flavor even more, consider adding a splash of lemon zest to the batter for a bright contrast to the cherries and almond extract. Alternatively, experiment with other extracts like vanilla or even a touch of orange for a unique twist. Each of these additions can bring out different aspects of the cherry and almond pairing.

For those who prefer a lighter option, you can substitute half of the butter with unsweetened applesauce. This will reduce the fat content and still provide moisture. You might also try using almond flour instead of all-purpose flour for a more nutty flavor and denser texture. Just keep in mind you may need to adjust the dry ingredient measurements when making this swap.

Ingredients

Gather the following ingredients to create your Cherry Almond Cupcake Indulgence:

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen cherries, pitted and chopped

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract
Chopped cherries for garnish

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps carefully to prepare your cupcakes:

Preheat the Oven

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

Mix the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the milk and almond extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped cherries.

Bake the Cupcakes

Spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cupcakes cool, prepare the frosting by whipping the softened butter until creamy. Gradually add the powdered sugar, milk, and almond extract until smooth and fluffy.

Frost the Cupcakes

Once the cupcakes are completely cooled, generously frost each one with the almond buttercream frosting and garnish with chopped cherries.

Enjoy your delicious Cherry Almond Cupcakes with family and friends!

Pro Tips

For an extra cherry burst, consider adding a cherry before baking in each cupcake. This adds a delightful surprise right in the center!

Storing and Serving Suggestions

These Cherry Almond Cupcakes can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you plan to frost them later, consider storing the unfrosted cupcakes and assembling them on the day of serving. For longer storage, you can freeze the baked cupcakes—simply wrap them tightly in plastic wrap and then in foil to prevent freezer burn, ensuring they stay fresh for up to three months.

When serving, these cupcakes shine as a stand-alone dessert, but they can also be paired with complementary flavors. Try serving them with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust some powdered sugar on top before serving or drizzle a cherry coulis for an elegant finish that enhances the cupcake's fruity essence.

Troubleshooting Common Issues

If your cupcakes dome too much or crack on top, it could be a sign of overmixing or an oven that's too hot. Reduce your oven temperature slightly, and always check with an oven thermometer to ensure accuracy. On the flip side, if they’re too flat or dense, it could be due to underbaking or not enough aeration from creaming the butter and sugar. Always trust the toothpick test; it should come out clean with a few moist crumbs when done.

If you find your frosting isn't holding its shape, your butter might be too soft or warm. For a firmer consistency, try chilling the frosting in the refrigerator for about 15 minutes before piping. You can also gradually add more powdered sugar to thicken it up, but do so sparingly to avoid making it overly sweet.

Questions About Recipes

→ Can I use frozen cherries?

Yes, you can use frozen cherries. Just make sure to thaw and drain any excess liquid before adding them to the batter.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them for longer freshness.

→ Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend. Make sure it has a binding agent like xanthan gum for better texture.

→ What other fruits can I use?

You can experiment with other fruits like blueberries, raspberries, or even diced strawberries instead of cherries!