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Cherry Almond Vanilla Cupcake Recipe

These cupcakes are incredibly delicious and make a perfect Valentine's Day dessert.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: valentine's day
Servings: 24 Cupcakes
Calories: 212kcal

Ingredients

Cupcakes

  • 1/2 cup butter
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/3 cup maraschino cherry juice
  • 1-1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 12 maraschino cherries chopped

Cherry Almond Butter Cream Frosting

  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 3 to 5 tablespoons maraschino cherry juice
  • 1/2 teaspoon almond extract

Instructions

  • For the Cherry Almond Vanilla Cupcakes:
  • Allow butter and egg whites to stand at room temperature for 30 minutes.
  • Line 24 muffin cups with paper bake cups.
  • Stir together flour, baking powder, salt, and baking soda.
  • In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.
  • Preheat oven to 350 degrees.
  • 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.
  • Cool completely on wire racks.
  • For the Cherry Almond Butter Cream Frosting:
  • Allow butter to stand at room temperature for 30 minutes.
  • Beat 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.

Nutrition

Serving: 1Cupcake | Calories: 212kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 46mg | Fiber: 1g | Sugar: 25g | Vitamin A: 249IU | Calcium: 21mg | Iron: 1mg