I’d like to start this off by saying I’m sorry. As in, I’m really sorry for giving you this recipe because these cupcakes are so delicious that they are actually dangerous. I mean, it hasn’t even been 4 hours since I finished making them and I have already eaten one and a half. I also ate cookies for breakfast and I’m not even kidding. What is wrong with me? Well it can’t be quinoa and veggies all the time people. I mean I guess it could be but that’s boring.
Sorry where was I? Right. Cupcakes. If you love the combination of cherries and almond then this is obviously the recipe for you. If you don’t then I’m sorry you hate your taste buds. I’m only kidding, kinda. I absolutely love the way those two flavors taste together and I can’t believe it’s actually taken me this long to put them together in a cupcake.
A while I ago I actually had a little baking business and I sold mostly cake pops but I made my fair share of cupcakes. I tried to make cherry cupcakes one time but I used the maraschino cherries and meh they were just okay. I don’t really remember them being that spectacular. I never made them again if that says anything.
These though. These are everything I want out of a cupcake. I was waffling for about a week on whether or not I wanted to make almond cupcakes or cherry cupcakes. Then the light went off and I was like the only sane option is to do both. The other sane option is getting these out of my sight as soon as possible otherwise I’m going to eat them all.
I figured these would be perfect for Easter though if you are in charge of any kind of dessert. I know everyone is all about chocolate and candy on Easter, which is understandable, but sometimes you just need to mix it up and do things a little differently. So be the rebel this year and make these cupcakes. I promise your family won’t even miss the chocolate.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 24 cupcakes
For the Cupcakes
2 ½ cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
8 tbsp unsalted butter (room temperature)
1 ¾ cups sugar
2 large eggs (room temperature)
2 tsp almond extract
1 ¼ cups whole milk (room temperature)
½ cup frozen cherries, chopped
For the Frosting
1 cup unsalted butter (room temperature)
4 cups confectioners’ sugar
½ tsp vanilla extract
½ tsp almond extract
¼ cup fresh cherry juice (once the frozen cherries are thawed you should get enough juice)
- Preheat your oven to 350 degrees and line your cupcake pans with liners.
- Sift together the flour, baking powder, and salt in a bowl and set aside.
- In a medium bowl or a stand mixer with the paddle attachment cream together your butter and sugar for about 3-5 minutes or until it is light and fluffy.
- Add in your eggs one at a time, mixing slowly after you add each egg.
- Add in your almond extract to the milk.
- Add in one third of the dry ingredients followed by one third of the milk, mix thoroughly. Alternate the dry and wet ingredients until they are all in the bowl. Be sure to scrape down the sides of the bowl as needed. Mix until it is all incorporated and then gently fold in the cherries.
- Scoop the batter into your cupcake pan. Bake for 16-18 minutes or until a toothpick comes out completely clean. Let cool completely.
- Combine all the ingredients into a mixer and whip together at hight speed until light and fluffy.
- Spoon the frosting into a large piping bag with a large tip and frost.