Name: Cherry Almond Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: unsalted butter, room temperature; granulated sugar; sour cream, room temperature; almond extract; large egg whites, room temperature; all-purpose flour; baking powder; salt; milk, room temperature; water, room temperature; maraschino cherry frosting (or cherry buttercream)

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I fell head over heels for these Cherry Almond Cupcakes—moist almond-infused cake topped with a light cherry frosting and crowned with a cherry. They strike the perfect balance of sweet and nutty, ideal for brightening any celebration.

Cherry Almond Cupcakes

Why You’ll Love This Recipe

I love how quickly these come together—just 25 minutes from start to finish—and the flavor is irresistible. The almond extract gives the cupcakes a delicate, nostalgic taste, while the cherry frosting adds a pop of vibrant sweetness that just makes me smile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes

unsalted butter, room temperature
granulated sugar
sour cream, room temperature
almond extract
large egg whites, room temperature
all-purpose flour
baking powder
salt
milk, room temperature
water, room temperature

Cherry Frosting

maraschino cherry frosting (I used my favorite cherry buttercream)

Directions

Preheat the oven to 350 °F and line a cupcake pan with liners.
Cream butter and sugar until fluffy, about 4 minutes.
Mix in sour cream and almond extract.
Add egg whites one at a time, mixing after each addition.
Whisk together flour, baking powder, and salt in a separate bowl.
Alternate adding half the flour mixture, then milk and water, then the remaining flour to the batter.
Fill liners two-thirds full and bake for 15–17 minutes, until a toothpick inserted comes out with a few moist crumbs.
Cool in pans for 2–3 minutes before transferring to a rack to cool completely.
Frost with cherry buttercream and top with a cherry.

Servings and timing

Makes about 12 cupcakes.

Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes

Variations

Swap maraschino cherry frosting for cherry buttercream or cream cheese frosting with cherry preserves stirred in.
Fold chopped maraschino cherries into the batter for extra texture and flavor.
Add a tablespoon of almond flour for a richer almond profile.
Garnish with toasted almond slices or white chocolate curls.

Storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To revive chilled cupcakes, I let them sit at room temperature or heat briefly in the microwave (about 10 seconds) before serving.

FAQs

What can I use if I don’t have sour cream?

I often substitute plain Greek yogurt for sour cream. It gives the same tang and moisture without affecting cupcake texture.

Can I use all milk instead of water and milk?

Yes, I substitute the water and milk with ¾ cup of milk if I want a simpler step—still turns out moist and tender.

How do I store leftover cherry frosting?

I keep extra frosting in an airtight container in the fridge for up to a week. I bring it to room temperature and re-whip it before using.

Can I prep the cupcakes ahead of time?

I bake them a day ahead, cool completely, then wrap them tightly. I frost them right before serving to keep them fresh.

Can I freeze these cupcakes?

Absolutely! I freeze unfrosted cupcakes in an airtight container for up to 3 months. I thaw them overnight and frost when ready to eat.

Conclusion

I adore how these Cherry Almond Cupcakes come together in under half an hour and deliver that nostalgic almond flavor with a cherry twist. They’re festive, crowd-pleasing, and versatile—whether it’s a simple family dessert or a party treat. I can’t wait to bake these again soon!

Cherry Almond Cupcakes

Why You’ll Love This Recipe