Cherry Almond Cupcakes

Cherry Almond Cupcake starts with a soft, moist and super soft almond cupcake. Then they top it with a smooth cherry maraschino frosting for a very pretty dessert.

I don't think anything is prettier than a cupcake. Especially the cupcake with pink frosting.

So when I dreamed of a recipe to make with maraschino cherries - a fluffy almond cupcake with cherry buttercream frosting was a clear winner.

Because pink is beautiful. And almonds are good. And sometimes you need to take a break from chocolate. : 0

If honestly said - I try to make something with maraschino cherries every few months. Not only is the color beautiful - but I also like to tease Jay about his love for "maraschino cherries". I laughed a lot when I realized that he mispronounced words for more than 25 years ... mainly because it was one of his favorite foods.

For Almond Cupcake

• We started with real butter
• Using only egg whites keeps cupcakes light & smooth
• Vanilla extract & almond extract add a lot of flavors
• Sour cream & 2% (or whole milk) make it very moist
• Cake flour provides the softest cake crumbs

Then before you begin, make sure to warm all ingredients to room temperature. Room temperature ingredients make it easier to combine evenly so that you don't mix the mixture. Overmixing causes a difficult cupcake, which we certainly don't want.

For Frosting Maraschino Cherry
As much as I really like this almond cupcake, I think cherry frosting is my favorite part. The color is smooth, soft, very smooth and very beautiful - and although you can feel the taste of maraschino - it doesn't feel too strong. A soft almond cupcake with sweet maraschino cherry maraschino jam is absolutely delicious. Plus, the pink and cherries on it make them special.

INGREDIENTS
For Almond Cupcake

• 1 and 1/3 cup of baking flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup of granulated sugar
• 2 large egg whites, you can remove the egg yolks or use it in a different recipe
• 1 teaspoon of vanilla extract
• 1 - 1.5 teaspoons of almond extract, to taste
• 3 tablespoons of sour cream, room temperature
• 1/3 cup of milk (2% or preferably), room temperature

For Cherry Buttercream

• 3/4 cup unsalted butter, softened to room temperature
• 3-4 cups of powdered sugar, sifted
• 3-4 tablespoons of cherry maraschino syrup
• 1/2 teaspoon almond extract

INSTRUCTIONS
Make Almond Cupcake

1. Preheat the oven to 350F degrees and 12-cavity tin muffin lines with cupcake paper. Put aside.
2. In a medium-sized bowl, shake the flour, baking powder, baking soda, and salt.
3. In a separate large bowl using a stand or handheld electric mixer at medium speed, shake the butter and sugar until fluffy and no lumps are left. Add egg whites, vanilla extract, and almond extract, then shake for 30 seconds until well blended. (Use 1 teaspoon of almond extract for a less obvious almond flavor or 1 and 1/2 teaspoon if you prefer a stronger almond flavor.) Turn the mixer to a low speed and shake in sour cream. With the mixer still at low speed, shake it in the flour mixture followed by milk about 1/2 each at a time. Turn off the mixer and scrape the sides of the bowl as needed
4. Spoon the mixture into the muffin pan that has been prepared, fill each about 2/3 full. You should get around 12 cupcakes. Bake for 15-18 minutes or until the toothpicks you put out clean. Allow the cupcake to cool completely before freezing.

For Cherry Frosting

1. In a large bowl, shake the butter at medium speed until fluffy and no lumps are left. Then lower the mixer to a low speed and slowly shake the powdered sugar for about 1 cup at a time. Then shake the maraschino cherry syrup and almond extract. After the texture is thick, turn the mixer to medium-high speed and shake for 30 seconds. You might need to add 1 tablespoon of cream or milk if it's too thick.
2. Frost using a piping bag or with a flat edge knife and garnish each with a maraschino cherry.

This recipe is inspired by justsotasty

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