Cherry Almond Cupcakes: A Perfectly Sweet & Nutty Delight

Soft, fluffy, and bursting with the flavors of juicy cherries and nutty almonds, these Cherry Almond Cupcakes are an absolute treat for any occasion. Whether you’re baking for a special celebration, a casual afternoon tea, or just indulging in a homemade sweet fix, these cupcakes are sure to impress.

With the delicate balance of sweet cherries and fragrant almond extract, these cupcakes bring a sophisticated twist to classic flavors. The pairing of almonds with cherries is timeless, reminiscent of European desserts like Bakewell tarts. Topped with a luscious almond-flavored frosting and garnished with cherry halves, these cupcakes are as beautiful as they are delicious.

So, get your mixing bowls ready—let’s dive into this irresistibly soft and nutty cupcake recipe!

Ingredients

Here’s everything you need to create these heavenly Cherry Almond Cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	¾ cup
Eggs	2
Almond extract	1 ½ tsp
Vanilla extract	½ tsp
Whole milk	½ cup
Chopped fresh or maraschino cherries	¾ cup

For the Almond Frosting

Ingredient	Quantity
Unsalted butter (softened)	½ cup
Powdered sugar	2 cups
Almond extract	1 tsp
Heavy cream	2-3 tbsp
Pink food coloring (optional)	1 drop
Chopped almonds (for garnish)	¼ cup
Whole cherries (for topping)	As needed

Ingredient Notes & Substitutions

• Flour: Substitute with a gluten-free baking mix if needed.
• Butter: Can be replaced with coconut oil for a dairy-free version.
• Cherries: Fresh cherries give the best flavor, but maraschino cherries add a sweeter, vibrant taste.
• Almond Extract: For a nut-free version, substitute with vanilla extract.

Equipment Needed

• Mixing bowls – To combine wet and dry ingredients separately.
• Electric mixer – For smooth batter and fluffy frosting.
• Cupcake tin & liners – To shape and bake the cupcakes evenly.
• Cooling rack – Helps cupcakes cool properly before frosting.
• Piping bag & tip – For a professional frosting finish.

Step-by-Step Instructions

1. Prepare the Batter

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy (about 2 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the almond and vanilla extracts for that signature flavor.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients for the best texture. Finally, fold in the chopped cherries, making sure they’re evenly distributed.

2. Bake the Cupcakes

Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Make the Almond Frosting

Using an electric mixer, beat the butter until creamy. Gradually add powdered sugar, mixing well after each addition. Pour in the almond extract and add heavy cream, one tablespoon at a time, until the frosting reaches a smooth consistency. If you’d like a subtle pink hue, add a tiny drop of pink food coloring.

4. Frost and Decorate

Transfer the frosting to a piping bag and swirl it onto each cooled cupcake. Garnish with chopped almonds for a crunchy contrast and a whole cherry on top for a picture-perfect finish.

Tips and Variations

Tips for the Perfect Cupcakes

• Toss cherries in flour before folding them into the batter to prevent them from sinking.
• Don’t overmix the batter; it keeps the cupcakes soft and airy.
• Let the cupcakes cool completely before frosting to avoid melting.

Fun Variations

• Chocolate-Cherry Twist: Add ¼ cup cocoa powder for a chocolatey version.
• Cherry Almond Coconut: Sprinkle shredded coconut on top for extra texture.
• Boozy Kick: Mix 1 tbsp amaretto into the frosting for a grown-up treat.

Serving Suggestions

For an elegant presentation, serve these cupcakes on a white cake stand with scattered cherry blossoms or almond slivers around them.

They pair beautifully with:

• A dusting of powdered sugar for a delicate finish.
• Drizzle of cherry syrup for added moisture and flavor.
• Chilled whipped cream on the side for extra indulgence.

Best Drink Pairings

Coffee & Tea

A light almond latte or cherry-infused black tea enhances the nutty and fruity flavors.

Wine & Cocktails

• Moscato or Prosecco – Their sweetness complements the cherries.
• Amaretto Sour – The almond liqueur perfectly mirrors the cupcake’s almond flavor.

Storage and Reheating

How to Store

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for 4-5 days in a sealed container.

Freezing Instructions

Wrap unfrosted cupcakes individually and freeze for up to 3 months. Thaw at room temperature and frost before serving.

Reheating

Microwave for 10 seconds to refresh the texture before serving.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~290
Carbs	38g
Sugar	27g
Fat	14g
Protein	3g

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

Cherry Almond Cupcakes are a delightful blend of sweet, nutty, and fruity flavors, making them a standout dessert for any occasion. With their light texture, creamy frosting, and stunning presentation, they’re bound to be a crowd favorite.

Try this recipe, and don’t forget to share your creations in the comments or on social media. Happy baking!