Cherry Almond Vanilla Cupcake Recipe
Bursting with sweet cherries and vanilla, these Cherry Almond Vanilla Cupcakes are a heavenly treat, perfect for any occasion.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: cherry, cupcake, valentine's day, vanilla
Servings: 24 Cupcakes
Calories: 221kcal
Cherry Almond Butter Cream Frosting
- 1/2 cup butter room temperature
- 4 cups confectioners' sugar
- 3 to 5 tablespoons maraschino cherry juice
- 1/2 teaspoon almond extract
PREP - Allow butter and egg whites to stand at room temperature for 30 minutes. Line 24 muffin cups with paper bake cups. Preheat oven to 350 degrees.
Stir together flour, baking powder, salt, and baking soda.
In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.
Beat butter on high for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined.
Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
Stir in chopped cherries.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes.
Meanwhile, make the frosting by first beating the butter until smooth. Gradually add 1 cup confectioners' sugar. Beat in maraschino cherry juice and almond extract. Gradually beat in remaining confectioners' sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.
Frost, eat, and enjoy!
Serving: 1Cupcake | Calories: 221kcal | Carbohydrates: 36g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 138mg | Potassium: 51mg | Fiber: 1g | Sugar: 27g | Vitamin A: 252IU | Calcium: 24mg | Iron: 1mg