These pretty in pink Cherry Almond Cupcakes taste amazing and look stunning with a cherry on top. From the moist cake to the cherry almond buttercream, it is a rich and tasty cupcake recipe.
This cherry almond cupcake recipe looks stunning and tastes even better. You can make this for a special occasion, and everyone will be impressed with these bakery quality cupcakes.
The ideas are endless, but they would be so pretty served at a baby shower or little girl’s birthday party along with Butter Mints Recipe.. The pale pink color is so beautiful. Cherry Desserts look and taste amazing. You might also love Easy Cherry Limeade Cupcakes, Cherry Chip Cake and Cherry Poke Cake Recipe. For a special treat, try Chocolate Covered Cherries.
If you love almond flavor, try Dark Chocolate Covered Almonds.
Table of contents
Why we love this recipe
- It starts with a cake mix. The recipe is so easy using a cake mix.
- Rich Cherry Frosting. The homemade frosting elevates the recipe and taste amazing.
Ingredients
For the Cupcakes
- White Cake Mix
- Cherry Juice (from a jar of Maraschino Cherries)
- Almond Extract
- Water
For the Cherry frosting
- Unsalted Butter
- Almond Extract. This gives the frosting such wonderful flavor.
- Powdered Sugar
- Maraschino Cherry Juice (from a jar of Maraschino Cherries)
- Pink Food Coloring. Deepens the gorgeous pink color.
Scroll to the bottom and get the complete ingredient list and recipe instructions.
Step by step instructions
- Step 1. First, preheat the oven and prepare the pans with cupcake liners.
Step 2. Combine the cupcake ingredients in a large bowl using a hand mixer or stand mixer fitted with a whisk attachment until just combined. Scrape the sides of the bowl once you combine the wet ingredients and dry ingredients.
Step 3. Fill the muffin cups with batter until they are approximately ¾ of the way full.
Step 4. Bake the cupcakes in the cupcake pan. They normally take between 12-17 minutes or until a toothpick inserted into the center comes out clean.
Step 5. While the cupcakes cool on a cooling rack, make the frosting. Cream the butter until smooth. I used a stand mixer.
Step 6. Gradually add the powdered sugar and beat until well combined. Then add the almond extract and cherry juice. Slowly add the milk until the icing is the consistency that you prefer. Add in the pink food coloring.
Step 7. Decorate the cupcakes. Pipe the buttercream frosting onto the cooled cupcakes. Top each one with a cherry or Chocolate Covered Cherries.
Frequently Asked Questions
Store the cupcakes inside an airtight container. If you have a cupcake carrier, this is perfect for storing cupcakes and keeping them fresh.
Refrigerate up to 5 days. Allow to cupcakes come to room temperature before serving.
I normally leave them on the counter for about an hour before serving and they are perfect.
It is recommended to freeze the cupcakes without the frosting. Allow the cupcakes to cool then wrap in plastic wrap and place inside a freezer container. They can be frozen up to 3 months.
Recipe tips
- Room temperature Ingredients. The butter will be easier to cream if it has been softened and the consistency will be fluffier.
- Drain the cherries. Make sure to drain the cherries with a paper towel before adding to the top of each cupcake. Any excess cherry juice should be removed.
- Decorating the cupcakes. Piping the frosting is easiest using a piping bag and piping tip. Start piping the frosting in the center and move to the edges as you swirl the frosting.
- Ziplock bag for decorating. If you don’t have a piping bag, you can use a ziplock bag. Fill the bag with frosting and cut off one corner for piping. Decorate as normal.
- Crushed almonds. It is optional but feel free to top the cupcakes with almond slices or crushed almonds after being frosted.
- Thick frosting. If it is too thick, add a ½ tablespoon of milk until it is the desired consistency.
- Food coloring. The cherry juice in the frosting will give it a light pink hue. The food coloring will deepen the pink color but you can omit it if desired.
- Mini cupcakes. This recipe can be used to make mini cupcakes if you prefer. They are adorable as mini desserts.
More easy cupcake recipes
- Snickers Cupcake
- Fruity Pebbles Cupcakes
- Lemon Raspberry Cupcakes
- Strawberry Lemonade Cupcake Recipe
- Oreo Cupcakes Recipe
- Smores Cupcakes
I’m so excited for you to try this recipe. Once you make these cupcakes, come back and leave a comment.
Cherry Almond Cupcakes
Ingredients
For the Cupcakes:
- 1 box White Cake Mix 15 oz
- 1/2 cup Cherry Juice from a jar of Maraschino Cherries
- 1/2 cup Vegetable Oil
- 3 Eggs
- 2 teaspoons Almond Extract
- 1/2 cup Water
For the Frosting:
- 1 cup Unsalted Butter softened at room temperature
- 2 tsp Almond Extract
- 4 cups Powdered Sugar
- 2 Tbsp Milk
- 1 Tbsp Maraschino Cherry Juice from a jar of Maraschino Cherries
- Pink Food Coloring
- For Decorating
- 24 Maraschino Cherries
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees F and line 2 cupcake pans with cupcake liners.
- In a large bowl mix together the cupcake ingredients with a hand held mixer or stand up mixer until just combined.
- Pour the batter into the cupcake tins until they are approximately ¾ of the way full.
- Bake for 12-17 minutes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
For the Frosting:
- Cream the butter in a large mixing bowl with a stand up mixer or hand held mixer.
- Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
- Then stir in the almond extract and 1 Tbsp of the cherry juice.ย Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
- Add in pink food coloring until the frosting is the color you prefer.
- Pipe the frosting onto the cooled cupcakes and top each one with a cherry.
- Then the cupcakes are ready to serve and enjoy!
