Cherry Almond Cupcakes begin with light, moist almond cupcakes and are finished with a silky maraschino cherry buttercream for a lovely, pretty dessert. 
There’s something undeniably charming about a cupcake—especially one crowned with pink frosting.
When I started thinking of ways to use maraschino cherries, fluffy almond cupcakes with cherry buttercream seemed like the perfect match.
Almond offers a delicate, fragrant base; the maraschino frosting adds a sweet, bright note and a gorgeous pink color. It’s a delightful alternative to chocolate when you want something lighter and prettier.
I make recipes with maraschino cherries every few months—I love the color, and it always makes me smile. The buttery almond cupcakes paired with creamy cherry frosting are ideal for Valentine’s Day, baby showers, or any celebration that calls for something pretty and delicious. 
For the Almond Cupcakes
This recipe adapts a classic vanilla cupcake base to highlight almond flavor. The cupcakes are soft, tender, and perfectly moist thanks to a few key choices:
- Use real unsalted butter for rich flavor.
- Egg whites keep the texture light and airy.
- Vanilla and almond extracts boost flavor without overpowering.
- Sour cream plus 2% or whole milk keeps the crumb moist.
- Cake flour produces a soft, delicate crumb.
Before you begin, bring all ingredients to room temperature. Room‑temperature ingredients combine more evenly and reduce the risk of overmixing, which can make cupcakes tough.
For the Maraschino Cherry Frosting
The cherry buttercream is the star—fluffy, smooth, and softly flavored with maraschino syrup and a touch of almond extract. The frosting’s pink hue and a cherry garnish make each cupcake extra special. The cherry flavor is present but not overwhelming, pairing beautifully with the delicate almond cupcakes. 
Cherry Almond Cupcakes
Fiona Dowling
45 mins
15 mins
1 hr 30 mins
12 cupcakes
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Ingredients
For the Almond Cupcakes
- 1 and 1/3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1–1.5 teaspoons almond extract, to taste
- 3 tablespoons sour cream, room temperature
- 1/3 cup milk (2% or whole), room temperature
For the Cherry Buttercream
- 3/4 cup unsalted butter, softened to room temperature
- 3–4 cups powdered sugar, sifted
- 3–4 tablespoons maraschino cherry syrup
- 1/2 teaspoon almond extract
Instructions
Make the Almond Cupcakes
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Preheat the oven to 350°F and line a 12-cavity muffin tin with cupcake liners. Set aside.
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In a medium bowl whisk together the cake flour, baking powder, baking soda, and salt.
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In a separate large bowl, beat the butter and sugar on medium speed until light and fluffy and no lumps remain. Add the egg whites, vanilla, and almond extract and beat just until combined. Reduce speed to low and mix in the sour cream. With the mixer on low, add the flour mixture and milk in about two alternating additions, starting and ending with the dry ingredients. Scrape the bowl as needed; avoid overmixing.
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Spoon the batter into the prepared pan, filling each liner about two‑thirds full. Bake 15–18 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Make the Cherry Frosting
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Beat the butter on medium speed until fluffy and smooth. Reduce to low and gradually beat in the powdered sugar, about 1 cup at a time, until incorporated. Add the maraschino cherry syrup and almond extract. If the frosting becomes very thick, add 1 tablespoon of cream or milk to reach desired consistency. Once combined, beat on medium-high for about 30 seconds to lighten the texture.
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Pipe or spread the frosting onto cooled cupcakes and top each with a maraschino cherry.
Nutrition
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