Cherry Almond Cupcakes

5 from 5 votes

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.

Prep Time15

Cook Time17

Total Time32

Course: Dessert

Cuisine: American

Keyword: Cherry Almond Cupcakes

Servings:

Calories: 287kcal

Author: Carrie Barnard

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

Get Recipe Ingredients

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 3/4 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. 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!

Notes

Refrigerate the leftovers in an airtight container for up to a week

Nutrition