Easy Almond Cherry Cupcakes are a delightful treat that brings together classic flavors with minimal effort, making them perfect for any occasion. This recipe offers a simple yet incredibly satisfying way to enjoy homemade cupcakes bursting with the sweet tang of cherries and the subtle warmth of almond.
Key Ingredients for Easy Almond Cherry Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup milk
- ½ cup pitted and roughly chopped fresh or frozen cherries (thawed if frozen)
- For the Almond Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk (or heavy cream for richer frosting)
- 1 teaspoon almond extract
- A few drops of red food coloring (optional, for a pink hue)
- Maraschino cherry halves or fresh cherry pieces for garnish
How to Make Easy Almond Cherry Cupcakes
Whipping up these Easy Almond Cherry Cupcakes is a breeze, promising a delicious and satisfying treat with minimal fuss. The simple one-bowl method for the batter, combined with plump, juicy cherries and a luscious almond frosting, makes these cupcakes stand out. You can have these delightful treats ready in approximately 30 minutes of prep and 20 minutes of baking time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly. This ensures your cupcakes bake evenly and release easily.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures the leavening agents are evenly distributed.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. You can use an electric mixer for best results, about 2-3 minutes. This process incorporates air, which helps make the cupcakes tender.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract and vanilla extract. The almond extract is key to the distinct flavor profile of these cupcakes.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix, as this can lead to tough cupcakes. A few streaks of flour are okay at this stage.
- Fold in Cherries: Gently fold in the chopped cherries into the batter using a spatula. Ensure they are evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The aroma will be heavenly!
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting to prevent the frosting from melting.
- Prepare Almond Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the almond extract and a few drops of red food coloring, if using, until you achieve your desired pink shade.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each one with the almond frosting.
- Garnish: Top each frosted cupcake with a maraschino cherry half or fresh cherry pieces for a beautiful and delicious finish.
Why You’ll Love This Easy Almond Cherry Cupcakes
These Easy Almond Cherry Cupcakes are an absolute delight, boasting a perfect marriage of sweet, slightly tart cherries and a subtle, fragrant almond essence that’s simply irresistible. The creamy, dreamy almond frosting elevates these from good to truly exceptional, making them a guaranteed crowd-pleaser. Unlike more complex cake recipes, these cupcakes are wonderfully budget-friendly to make at home, saving you money without compromising on flavor or presentation.
The burst of juicy cherries against the tender almond-infused cake, all topped with that velvety frosting, creates a harmonious flavor profile that’s reminiscent of a gourmet bakery treat, but with the heart of a homemade hug. If you’ve ever enjoyed a cherry almond danish, you’ll recognize and adore these flavors in cupcake form! So why wait for a special occasion? Give these delightful Easy Almond Cherry Cupcakes a try today and bring a little homemade joy to your day.
Storing and Reheating Tips
- Room Temperature Storage: Store frosted Easy Almond Cherry Cupcakes in an airtight container at room temperature for up to 2 days. Ensure the container is snug to prevent the frosting from drying out or picking up odors.
- Refrigeration: For longer storage, or if your home is particularly warm, refrigerate the cupcakes in an airtight container for up to 4 days. Before serving, allow them to sit at room temperature for about 30 minutes to soften the frosting and cake.
- Freezing Unfrosted Cupcakes: If you want to bake the cakes ahead of time, allow them to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe airtight container or freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
- Freezing Frosted Cupcakes: Freezing frosted cupcakes is possible, but the texture of the frosting may change slightly upon thawing. Ensure they are completely frozen before wrapping them in plastic wrap and then placing them in an airtight container or freezer bag. Thaw similarly to unfrosted cupcakes.
Final Thoughts
These Easy Almond Cherry Cupcakes are a testament to how simple ingredients can create something truly magical. Their delightful flavor combination and straightforward preparation make them a perfect go-to recipe for sweet cravings. We encourage you to bake a batch and share the joy!
Easy Almond Cherry Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly. This ensures your cupcakes bake evenly and release easily.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures the leavening agents are evenly distributed.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. You can use an electric mixer for best results, about 2-3 minutes. This process incorporates air, which helps make the cupcakes tender.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract and vanilla extract. The almond extract is key to the distinct flavor profile of these cupcakes.2 large eggs, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix, as this can lead to tough cupcakes. A few streaks of flour are okay at this stage.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup milk
- Gently fold in the chopped cherries into the batter using a spatula. Ensure they are evenly distributed throughout the batter.0.5 cup pitted and roughly chopped fresh or frozen cherries (thawed if frozen)
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The aroma will be heavenly!
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting to prevent the frosting from melting.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy. Stir in the almond extract and a few drops of red food coloring, if using, until you achieve your desired pink shade.1 cup unsalted butter, softened, 3 cups powdered sugar, 0.25 cup milk (or heavy cream for richer frosting), 1 teaspoon almond extract, few drops red food coloring (optional, for a pink hue)
- Once the cupcakes are completely cool, generously frost each one with the almond frosting.
- Top each frosted cupcake with a maraschino cherry half or fresh cherry pieces for a beautiful and delicious finish.Maraschino cherry halves or fresh cherry pieces for garnish