Cherry Almond Cupcakes begin with light, moist almond cupcakes, finished with a silky maraschino cherry buttercream for a beautiful, delicious treat. 
I don’t think anything is more charming than a cupcake—especially one topped with pink frosting.
When I wanted to use maraschino cherries, fluffy almond cupcakes with cherry buttercream rose to the top. The combination is pretty and flavorful: delicate almond cake paired with a subtly cherry-sweet frosting.
I make something with maraschino cherries every few months. Beyond the stunning color, they’re a fun ingredient—and Jay’s longtime mispronunciation of “maraschino” always makes me laugh. The bright pink frosting is perfect for Valentine’s Day or a baby shower.
For the Almond Cupcakes
This almond cupcake recipe builds on a classic vanilla cupcake base. The cupcakes are airy, tender, and moist thanks to a few important choices:
- Real unsalted butter for richness
- Only egg whites to keep the crumb light
- Vanilla and almond extracts for balanced flavor
- Sour cream plus 2% or whole milk for moistness
- Cake flour for a softer, finer crumb
Before you begin, bring all ingredients to room temperature. This helps them combine smoothly and prevents overmixing, which can make cupcakes tough.
For the Maraschino Cherry Frosting
The cherry buttercream is my favorite part: fluffy, creamy, and silky smooth with a gentle maraschino cherry note. It’s not overpowering—just sweet and pretty. The combination of delicate almond cupcakes and cherry buttercream makes a delightful pairing, and a maraschino on top adds a classic finishing touch.
Cherry Almond Cupcakes
Fiona Dowling
Rate Recipe
Print Recipe
Ingredients
For the Almond Cupcakes
- 1 and 1/3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg whites, save yolks for another use if desired
- 1 teaspoon vanilla extract
- 1 – 1.5 teaspoons almond extract, to taste
- 3 tablespoons sour cream, room temperature
- 1/3 cup milk, (2% or whole), room temperature
For the Cherry Buttercream
- 3/4 cup unsalted butter, softened to room temperature
- 3-4 cups powdered sugar, sifted
- 3-4 tablespoons maraschino cherry syrup
- 1/2 teaspoon almond extract
Instructions
Make the Almond Cupcakes
-
Preheat the oven to 350°F and line a 12-cavity muffin tin with paper liners.
-
Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl.
-
In a large bowl, beat the butter and sugar on medium speed until fluffy. Add the egg whites, vanilla, and almond extract and mix until combined. Lower the mixer to low and beat in the sour cream. With the mixer on low, add the flour mixture and milk in alternating additions, about half of each at a time. Scrape the bowl as needed.
-
Spoon batter into liners, filling each about two-thirds full (yields about 12). Bake 15–18 minutes or until a toothpick comes out clean. Cool completely before frosting.
Make the Cherry Frosting
-
Beat the butter on medium speed until smooth. Reduce to low and add powdered sugar gradually, about 1 cup at a time. Mix in the maraschino syrup and almond extract. If the frosting becomes too thick, add a tablespoon of cream or milk. Once combined, beat on medium-high for about 30 seconds for a light, fluffy texture.
-
Pipe or spread the frosting onto cooled cupcakes and top each with a maraschino cherry.
Nutrition
Like this recipe? Rate and comment below!