Description
These Cherry Almond Cupcakes feature a moist almond-infused cake topped with cherry frosting and a cherry on top, striking the perfect balance of sweet and nutty.
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)
Instructions
- 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.
Notes
- If you don’t have sour cream, substitute with plain Greek yogurt.
- For a simpler step, substitute the water and milk with ¾ cup of milk.
- To store frosting, keep it in an airtight container in the fridge for up to a week.
- Unfrosted cupcakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
