Cherry Almond Cupcakes

Cherry Almond Cupcakes

Introduction

Cherry Almond Cupcakes are a delightful fusion of two classic flavors — the sweet-tartness of cherries and the rich, nutty essence of almonds. These cupcakes are perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat to enjoy with your afternoon tea. With their moist crumb, creamy frosting, and vibrant flavor profile, they’re sure to become a favorite in your dessert repertoire.

The History

The origins of cherry almond desserts can be traced back to European baking traditions, particularly in Germany and France, where both cherries and almonds have long been staples in confectionery. Cherry pies and almond tortes were popular among royalty and commoners alike. The modern cupcake as we know it began gaining popularity in the 19th century, especially in the United States. Combining these two beloved ingredients into a single bite-sized delight is a relatively recent innovation, blending traditional tastes with contemporary convenience.

Ingredients Breakdown

To make Cherry Almond Cupcakes, you’ll need a balance of dry and wet ingredients that complement each other perfectly. Cherries provide moisture and tartness, while almond extract and almond flour add depth and richness. The frosting often includes buttercream enhanced with cherry preserves or cherry syrup for an extra punch of flavor. Other key elements include flour, sugar, eggs, butter, baking powder, and milk or buttermilk.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream together ½ cup unsalted butter and ¾ cup granulated sugar until light and fluffy.
3. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon almond extract.
4. In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ cup almond flour, 1½ teaspoons baking powder, and a pinch of salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk, beginning and ending with the dry ingredients.
6. Fold in ½ cup chopped fresh or drained canned cherries.
7. Divide the batter evenly among the prepared cupcake liners.
8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
9. Cool completely before frosting.
10. For the frosting: Beat ½ cup butter with 2 cups powdered sugar, 1 tablespoon cherry preserves or syrup, and ½ teaspoon almond extract. Add a splash of milk if needed to reach desired consistency.
11. Spread or pipe the frosting onto cooled cupcakes and top with a whole cherry or slivered almonds.

Tips

• Use room temperature butter and eggs for a smoother batter.
• If using frozen cherries, thaw and drain them thoroughly before adding to the batter.
• For a deeper almond flavor, toast sliced almonds lightly and sprinkle on top of the frosting.
• Don’t overmix the batter once the flour is added to avoid tough cupcakes.
• Cool cupcakes completely before frosting to prevent melting.

Variations and Customizations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and ensure other ingredients are certified GF.
• Vegan: Use vegan butter and egg replacer or flax eggs. Replace milk with almond or oat milk.
• Chocolate Cherry Almond: Add ¼ cup cocoa powder to the dry ingredients and use dark chocolate shavings as garnish.
• Lemon Cherry Almond: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to the batter for a citrus twist.
• Spiced Cherry Almond: Add a pinch of cinnamon and nutmeg to the dry ingredients for a warm spice note.

Health Considerations and Nutritional Value

While cupcakes are generally considered indulgent treats, they can be enjoyed in moderation as part of a balanced diet. Each standard serving of Cherry Almond Cupcakes (without frosting) contains approximately 180–220 calories, with most of the fat coming from butter and almond flour. Almonds offer healthy fats, protein, and fiber, while cherries contribute antioxidants and vitamin C. To reduce calorie and sugar content, consider using alternative sweeteners like honey or maple syrup, or opt for low-fat dairy alternatives.

Ingredients

For the Cupcakes:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon almond extract
• 1¼ cups all-purpose flour
• ½ cup almond flour
• 1½ teaspoons baking powder
• Pinch of salt
• ½ cup milk (or buttermilk)
• ½ cup chopped fresh or canned pitted cherries, drained

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon cherry preserves or syrup
• ½ teaspoon almond extract
• 1–2 tablespoons milk (as needed)
• Garnish: maraschino cherries, sliced almonds, or crushed amaretti cookies

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in almond extract.
4. In another bowl, combine all-purpose flour, almond flour, baking powder, and salt.
5. Add the dry ingredients to the wet in three parts, alternating with milk, starting and ending with dry ingredients.
6. Fold in chopped cherries gently to avoid overmixing.
7. Divide batter evenly between the 12 liners.
8. Bake for 18–22 minutes or until golden and springs back when touched.
9. Cool completely on a wire rack.
10. Beat frosting ingredients until smooth and spread or pipe onto cooled cupcakes.
11. Garnish with a cherry or almond slices before serving.

FAQ

Can I use dried cherries instead of fresh?

Yes, but soak them in warm water or cherry liqueur for 10–15 minutes to rehydrate and enhance flavor. Drain well before folding into the batter.

How long do these cupcakes last?

Stored in an airtight container at room temperature, they stay fresh for up to 2 days. Refrigerate for up to 5 days.

Can I freeze the cupcakes?

Absolutely! Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw and frost before serving.

Can I make this recipe into a cake?

Yes, pour the batter into a greased 8-inch round or loaf pan and bake for 30–35 minutes or until done.

What can I substitute for almond extract?

You can use vanilla extract, though the distinct almond flavor will be missing. Alternatively, try amaretto liqueur for a similar taste profile.

Summary

Cherry Almond Cupcakes are a delicious blend of fruity sweetness and nutty richness, perfect for any occasion. Easy to customize and always crowd-pleasing, they’re a must-bake treat!