Cherry Almond Cupcakes

Hey friends! I've been trying to post more recipes here and there from my kitchen. Today's version is just in time for National Cherry Dessert Day! Woo hooo!!

I know, sounds totally made up... but even if it is, I mean, why the heck not have a delicious cherry cupcake all dolled up for the occasion? 

For these, I used my favorite Sweetapolita Sprinkles, and a little bit of edible gold leaf to take them up a notch higher. I completely love how they turned out, and LOVED sharing them with neighbors just for fun. :) 

I can't wait for Memorial weekend. We have a fun BBQ planned with family, I have some yard work I can't wait to further dive into, and of course, a few cakes planned (and macarons), that I've been trying my best to keep myself from making early. 

Happy Friday, friends! 

Cherry-Almond Vanilla Cupcakes

cupcake:
1/2 c butter
4 egg whites
2 c all-purpose flour
1 t baking powder 
1/2 t salt
1/4 t baking soda
3/4 c buttermilk
1/3 c maraschino cherry juice
1 1/2 c sugar
1 t vanilla
1/2 t almond extract
12 maraschino cherries, halved

frosting:
1/2 c butter, softened
4 c powdered sugar
3 T maraschino cherry juice
1/2 t almond extract
milk

For starters, make sure your butter and egg whites have reached room temperature (takes around 30 minutes). While they're reaching room temperature, line your muffin tin with paper muffin cups. In a medium bowl, sift together flour, baking powder, salt, and baking soda. In a small bowl, also combine buttermilk and cherry juice. Set both aside.

Preheat your oven to 350 F. With your stand mixer, beat butter on medium/high speed for 30 seconds. Add sugar, vanilla, and almond extract - beat until combined. One at a time, add egg whites, beating well after adding each one. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after adding each until combined. 

Spoon batter into prepared muffin cups, about 2/3 full. Use a spoon to smooth batter. Press a cherry into batter in each cup.

Bake for 15-18 minutes - until tops spring back when lightly touched. Cool on wire racks after cooling cupcakes in muffin tin for about 5 minutes.

Make frosting: Fluff butter in mixer, add in maraschino cherry juice and almond extract. Slowly (about 1/2 cup at a time) add in powdered sugar. After all powdered sugar has been added, add milk to desired consistency. Using your pastry bag fitted with whatever tip you choose, pipe your frosting on your cupcakes. Top with cherries! This makes about 24 cupcakes. 

Don't forget to check out these other AMAZING CHERRY RECIPES for National Cherry Dessert Day!

Check out these 10+ Cherry Recipes! 

(Pictured Above)

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Rum-Soaked Cherry Preserves and Boozy Cherry Molasses, Foodie with Family 

Frozen Cherry Limeade Pie, Real Mom Kitchen 

Cherry Berry Dutch Oven Cobbler, Hey Grill Hey

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Sweet Cherry Pie, Smitten Kitchen 

Easy Skillet Cherry Crisp, Chelsea's Messy Apron 

Cherry Pie Smoothie, Gimme Some Oven

Cherry Fritter Cake, My Baking Addiction

Dark Chocolate Cherry Cordial Cupcakes, Baking with Blondie 

Classic Cherry Pie, Brown Eyed Baker 

Cherry Cheesecake Cupcakes, My Baking Addiction

Cherry Limeade Shortbread Cookies, Baking with Blondie 

Cherry Pie Bars, Cooking Classy