Introduction
A warm kitchen, sunlight pooling on the counter, and the smell of almonds and cherries drifting through the house — that’s what these Cherry Almond Cupcakes bring to mind. They’re the kind of little cakes you’d pack into a picnic basket or bring to Sunday supper to make folks smile.
Why make this recipe
Because it’s a gentle, old-fashioned flavor pairing that feels like home. These cupcakes are tender and light from egg whites and sour cream, with a soft almond kiss and a bright cherry finish that recalls summertime preserves and porch swing conversations.
How to make Cherry Almond Cupcakes
Follow a simple, faithful method: cream butter and sugar until fluffy, fold in sour cream and almond extract, incorporate egg whites, and alternate the dry ingredients with milk and water. Bake until just set, then top with a sweet maraschino cherry frosting for a nostalgic finish.
Ingredients:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 6 tablespoons sour cream, room temperature
- 2 teaspoons almond extract
- 3 large egg whites, room temperature, divided
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons milk, room temperature
- 2 tablespoons water, room temperature
- Cherry frosting (store-bought or homemade maraschino cherry frosting)
Directions:
- Preheat oven to 350 degrees F. Prepare a cupcake pan with cupcake liners and set aside.
- Cream butter and sugar together in a large mixing bowl until light in color and fluffy, about 4 minutes.
- Mix in sour cream and almond extract until well combined.
- Add one egg white and mix until combined. Add remaining two egg whites and mix until combined, scraping down sides of bowl as needed.
- In a medium bowl, combine the flour, baking powder, and salt.
- Add half of the flour mixture to the batter and mix until well combined.
- Add the milk and water and mix until combined.
- Add remaining flour and mix until well combined, scraping down sides of bowl as needed.
- Fill the cupcake liners about halfway to two-thirds full of batter.
- Bake for 15 to 17 minutes or until an inserted toothpick comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool for 2 to 3 minutes before transferring to a cooling rack to cool completely.
- Frost with maraschino cherry frosting and enjoy.
How to serve Cherry Almond Cupcakes
Serve these on a simple china plate with a cup of strong coffee or sweet tea. Top each cupcake with a maraschino cherry or a slivered almond for a pretty, Southern touch. They’re lovely at brunch, afternoon tea, or as the finishing note to a family supper.
How to store Cherry Almond Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, keep them in a single layer in a covered container in the refrigerator for up to 4 days — bring to room temperature before serving so the crumb and frosting soften like they did fresh from the oven.
Tips to make Cherry Almond Cupcakes
- Use room-temperature ingredients so the batter comes together smoothly and bakes evenly.
- Don’t overmix once the flour is added; keep things tender by mixing just until combined.
- For extra almond scent, add a little extra almond extract (no more than 1/2 teaspoon) but taste carefully — almond extract is strong.
- Let cupcakes cool completely before frosting to prevent the frosting from melting or sliding.
- Pipe the frosting with a star tip for a pretty, old-fashioned look and tuck a cherry on top for a nostalgic finish.
Variations (if any)
- Cherry-Almond Streusel: Sprinkle a light almond streusel on top before baking for crunch.
- Chocolate Cherry: Add 2 tablespoons unsweetened cocoa to the dry ingredients for a chocolate twist.
- Almond Buttercream: Swap the cherry frosting for an almond buttercream and top with halved maraschino cherries.
FAQs
Q: Can I use whole eggs instead of egg whites?
A: You can, but the texture will be slightly richer and denser. The original recipe uses egg whites for a lighter crumb; if using whole eggs, reduce the butter by 1 tablespoon to balance fat.
Q: What’s the best way to make maraschino cherry frosting from scratch?
A: Drain maraschino cherries well, finely chop a few, and fold them into a basic buttercream along with a teaspoon of the cherry syrup for color and flavor. Adjust sugar and syrup to taste for consistency.
Q: Can I substitute almond extract with vanilla?
A: Yes — vanilla will give a warm, classic flavor. You’ll lose the distinctive almond note, but the cupcakes will still be delicious and nostalgic.
Q: Are these cupcakes freezer-friendly?
A: Yes. Freeze unfrosted cupcakes in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge and bring to room temperature before frosting.
Conclusion
If you’d like a bit more inspiration or another take on these beloved flavors, this version from Cherry Almond Cupcakes – Just so Tasty is a sweet companion to the recipe above. For another family-friendly spin that feels like Sunday kitchen storytelling, take a look at Cherry Almond Cupcakes – Tide & Thyme.
Thanks for stopping by the kitchen — may your cupcakes be warm, your kitchen filled with laughter, and your table always have room for one more.
Cherry Almond Cupcakes
Ingredients
Method
- Preheat oven to 350 degrees F. Prepare a cupcake pan with cupcake liners and set aside.
- Cream butter and sugar together in a large mixing bowl until light in color and fluffy, about 4 minutes.
- Mix in sour cream and almond extract until well combined.
- Add one egg white and mix until combined. Add remaining two egg whites and mix until combined, scraping down sides of bowl as needed.
- In a medium bowl, combine the flour, baking powder, and salt.
- Add half of the flour mixture to the batter and mix until well combined.
- Add the milk and water and mix until combined.
- Add remaining flour and mix until well combined, scraping down sides of bowl as needed.
- Fill the cupcake liners about halfway to two-thirds full of batter.
- Bake for 15 to 17 minutes or until an inserted toothpick comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool for 2 to 3 minutes before transferring to a cooling rack to cool completely.
- Frost with maraschino cherry frosting and enjoy.