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Soft, fluffy cupcakes infused with almond extract and topped with cherry frosting. These cherry almond cupcakes are light, elegant, and perfect for any celebration.
Cupcakes:
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)
1¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons milk (room temperature)
2 tablespoons water (room temperature)
Frosting:
Maraschino cherry frosting (homemade or store-bought — see notes)
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a large mixing bowl, cream butter and sugar together until light and fluffy (about 4 minutes).
Mix in sour cream and almond extract until well combined.
Add one egg white and mix, then add remaining two egg whites and beat until incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Add half of the dry mixture to the wet ingredients and mix until combined.
Add milk and water, mix well.
Add remaining dry ingredients and mix until just combined, scraping down bowl as needed.
Fill cupcake liners halfway to ⅔ full.
Bake for 15–17 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Cool in pan for 2–3 minutes, then transfer to wire rack to cool completely.
Frost with maraschino cherry frosting and serve.
To make homemade maraschino cherry frosting: Beat together ½ cup softened butter, 2 cups powdered sugar, 2–3 tablespoons maraschino cherry juice, and ¼ teaspoon almond extract. Add more juice or powdered sugar as needed for consistency.
Optional: top each cupcake with a maraschino cherry for garnish.
Store cupcakes in an airtight container at room temp for 2 days or refrigerate for longer shelf life.
Find it online: https://elladishes.com/cherry-almond-cupcakes/