Cherry Almond Cupcakes

Why You’ll Love This Recipe

I adore how light and tender these cupcakes turn out, thanks to the sour cream and whipped egg whites. The almond extract gives them a subtle nutty fragrance that pairs perfectly with the maraschino cherry frosting. They’re easy enough for a weekday bake but elegant enough for special occasions. And since they use simple ingredients, I can make them on a whim with what I already have on hand.

Ingredients

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

• 6 tablespoons unsalted butter (room temperature)

• ¾ cup granulated sugar

• 6 tablespoons sour cream (room temperature)

• 2 teaspoons almond extract

• 3 large egg whites (room temperature, divided)

• 1 ¼ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 6 tablespoons milk (room temperature)

• 2 tablespoons water (room temperature)

• Cherry frosting (I use maraschino cherry frosting)

Directions

1. I preheat the oven to 350°F and line a cupcake pan with liners.

2. In a large mixing bowl, I cream the butter and sugar together for about 4 minutes until light and fluffy.

3. I mix in the sour cream and almond extract until everything is smooth and well combined.

4. I add one egg white and beat until incorporated, then add the remaining two, scraping the bowl as needed to keep the batter smooth.

5. In a separate bowl, I whisk together the flour, baking powder, and salt.

6. I add half of the dry ingredients to the batter and mix until combined.

7. Then I pour in the milk and water, mixing again until smooth.

8. I add the rest of the flour mixture and mix until fully combined, scraping down the sides.

9. I fill the cupcake liners halfway to two-thirds full and bake for 15–17 minutes, or until a toothpick comes out with a few moist crumbs.

10. I let the cupcakes cool in the pan for a couple of minutes before moving them to a wire rack to cool completely.

11. Once cool, I frost them generously with maraschino cherry frosting and serve.

Servings and timing

• Prep Time: 10 minutes

• Cook Time: 15–17 minutes

• Total Time: 25 minutes

• Yield: 12 cupcakes

Variations

• I like folding finely chopped maraschino cherries into the batter for extra bursts of cherry flavor.

• Sometimes I use vanilla extract in place of almond for a different but still sweet and delicious twist.

• I top the frosting with slivered almonds or a whole cherry for a decorative touch.

• For a little zing, I mix a bit of lemon zest into the batter.

• I’ve also made a layered mini cake version of this recipe by doubling the batter and baking in small round pans.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. If refrigerated, I let them sit out for about 30 minutes before serving so the frosting softens. I don’t usually reheat them, but if I need to freshen one up, I microwave it for just 5–8 seconds without frosting and then re-frost if needed.

FAQs

Can I use whole eggs instead of egg whites?

I stick to egg whites in this recipe because they keep the cupcakes light and fluffy. Using whole eggs would change the texture, making them denser and more yellow in color.

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day in advance and frost them the next day. They stay moist and fresh when stored properly.

What’s the best way to make cherry frosting?

I usually make a simple buttercream and blend in finely chopped maraschino cherries and a bit of the cherry juice. It adds both flavor and a pretty pink color.

Can I freeze these cupcakes?

Unfrosted cupcakes freeze really well. I cool them completely, wrap them tightly, and freeze for up to 2 months. I thaw them at room temp before frosting.

Can I turn this recipe into a cake?

Absolutely. I pour the batter into an 8-inch round or square pan and adjust the baking time to about 22–25 minutes. I just keep an eye on it and test for doneness with a toothpick.

Conclusion

Cherry Almond Cupcakes are one of my go-to bakes when I want something elegant, flavorful, and sweetly nostalgic. The almond cake base is soft and fragrant, and the cherry frosting adds just the right fruity finish. Whether I’m baking for a crowd or just a cozy weekend treat, these cupcakes never disappoint.

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