The combination of Father’s Day and my cousin Erin’s Confirmation created the perfect excuse to make cupcakes this past weekend. Not that I won’t bake cupcakes any other day, but I can never pass up the opportunity to bake them for a party. Especially when there will be a bunch of kids at the party, cupcakes are guaranteed to be a crowd-pleaser. I made two different cupcakes for the party- these Cherry Almond Vanilla cupcakes and another recipes I am excited to share later this week.
I came across this recipe in a special edition magazine released by Better Homes and Garden a few months ago and immediately put it on my must-bake list. Aren’t they so cute? They might be the cutest cupcakes I have ever made. I love that the cherries make both the cupcake batter and the frosting a pretty pink color. There is also no shortage of cherry flavor. There is even a hidden cherry baked in to the middle of each cupcake- so fun! My family loved the Cherry Almond Vanilla Cupcakes and I am sure yours will too.
- ½ cup (1 stick) unsalted butter, at room temperature
- 4 large egg whites
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ¾ cup buttermilk
- ⅓ cup maraschino cherry juice
- 1½ cups granulated sugar
- 1 tsp vanilla
- ½ tsp almond extract
- 12 maraschino cherries, halved
- ½ cup (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 3 tbsp maraschino cherry juice
- ½ tsp almond extract
- Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside. In a large bowl, whisk together the flour, baking powder, salt and baking powder. Set aside. In a liquid measuring cup, combine the buttermilk and maraschino cherry juice. Set aside.
- In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. Add the sugar, vanilla extract and almond extract. Beat until combined. Add the egg whites one at a time, mixing until combined after each addition and scraping down the sides of the bowl as necessary. Alternatively add the flour mixture and buttermilk mixture. Beat until just combined.
- Spoon batter into the prepared muffin tins. Press a cherry half into each tin. Bake for about 15-18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.
- While cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, add one cup of the powdered sugar. Beat until combined. Add the maraschino cherry juice and the almond extract. Finally add the remaining powdered sugar, one cup at a time. Beat until light and creamy. Pipe frosting on cooled cupcakes and top with cherries if desired.
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