Cherry Almond Cupcakes

These Cherry Almond Cupcakes are so bright and festive – they’re hard to resist! A beautiful almond cupcake, made from scratch, is topped with a cherry almond frosting that is just delightful! Topped with a cherry, these cupcakes are party-ready!

If you bake this little gem for your sweetheart, I guarantee you will get a big kiss!!! It is so full of flavor that you will be doing the happy dance for days.

Cherry Almond Cupcakes

Ingredients:

Cupcakes:
1 stick butter, softened
3 egg whites
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
14 maraschino cherries, chopped

Frosting:
1 stick butter, softened
2 cups Marshmallow cream
5 Tablespoons maraschino cherry juice
4 to 5 cups powdered sugar
10 maraschino cherries, chopped

Cherry Almond Cupcakes

Directions:

• Preheat oven to 350 degrees. Line cupcake tins with liners.
• Add sugar, butter, vanilla, and almond extract; beat until combined.
• Add egg whites, one at a time, beating well after each addition. Add the buttermilk and cherry juice, mix well.
• Stir together flour, baking powder, salt, and baking soda.
• Add the flour mixture to the batter, beat on low speed, mix until well combined. Fold in chopped cherries.
• Fill each cupcake liner about 2/3 full. Bake for 18 to 20 minutes, or until the top springs back to a light touch.
• Cool cupcakes completely before frosting.
• Frosting: Beat butter and marshmallow cream until smooth. Add cherry juice.
• Gradually add the powdered sugar until it’s the consistency that you want. Add chopped cherries.