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If I didn’t go searching around, I’d never think of creative things like this to try! Usually, when I think of cupcakes, it’s plain old chocolate or vanilla. But, when I saw a recipe for cherry-almond, I thought…that sounds like a match made in heaven. And, holy goodness, it was.

So cakey, so moist, so sweet and the maraschino cherries were just to die for. I ended up eating about 10 straight from the jar the cherry juice int he frosting and mix is what colors the cupcakes pink. Combined with almond and vanilla extract, it’s perfect.

Cherry-Almond Vanilla Cupcakes

  • 1/2 cup butter (*I accidentally used a full stick and they tasted amazing…ha ha)
  • 4 egg whites (only had 3 & it was fine!)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk or sour milk (*I used whole milk & it was all good!)
  • 1/3 cup maraschino cherry juice
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 12 maraschino cherries, halved
  • 1 recipe Cherry-Almond Butter Frosting
  • Maraschino cherries with stems (optional)  

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries.

Cherry-Almond Butter Frosting
  • 1 cup butter, softened
  • 4cups powdered sugar
  • 3tablespoons maraschino cherry juice or milk
  • 1/2teaspoon almond extract
  • Milk

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

The only problem I had with these is that I couldn’t stop eating them. Even without the frosting, they were amazing.

Something to remember? You will need extra frosting if you want the frosting to look good. I ran out! I ended up taking these to a gathering with friends we devoured all of them. I had five cupcakes. Next time, more restraint! They were soooo good!

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