Cherry Almond Cupcakes


The cherry and almond flavors were just meant to be together, right? Especially in cupcake form. Their tempting, nutty and fruity pairing makes for dessert royalty.

Cherry Almond Cupcakes | Cooking Classy

I just have to say it, these cupcakes are completely and utterly divine! Their texture is so soft and delicate and the almond-cherry flavored frosting literally just melts away in your mouth. They are reminiscent of the cherry chip cake you get at the grocery store, but they are much better than a box mix of course. These are something like, I want to say, sweet, blissful cherry clouds (if you can only imagine what that would taste like). With a fluffy cake and a decadent almond and maraschino cherry flavor, you might just very well find these to be a new favorite cupcake. Enjoy!

Cherry Almond Cupcakes | Cooking Classy

Cherry Almond Cupcakes | Cooking Classy


Cherry Almond Cupcakes


  • 1 1/4 cups cake flour
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 18 maraschino cherries , divided
  • 3/4 cup granulated sugar
  • 6 Tbsp unsalted butter , at room temperature
  • 1 large egg , at room temperature*
  • 1 large egg white , at room temperature
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/3 cup buttermilk
  • 3 Tbsp maraschino cherry juice


  • 3/4 cup butter , at room temperature (I used 1/2 cup unsalted 1/4 cup salted)
  • 2 1/4 cups powdered sugar
  • 1 1/2 - 2 1/2 Tbsp maraschino cherry juice
  • 1/4 tsp almond extract
  • Few drops red food coloring (optional)


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together cake flour, baking powder, baking soda and salt for 30 seconds, set aside. Cut 6 maraschino cherries into halves and set aside (these will later be placed in cupcake batter. If they're small you can use whole ones but make sure you'll have enough to top the cupcakes, you'll need 24 total if using whole cherries). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg then add in egg white, almond extract and vanilla extract and blend until combined. In liquid mearuing cup used to measure buttermilk, combined buttermilk with maraschino cherry juice. With mixer set on low speed, working in three separate batches beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup about 1/2 full. Place one cherry half in the center of each cupcake (it will sink to the bottom during baking). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Run a butter knife around edges to loosen cupcakes (unless yours didn't go to the edges like mine) and allow to cool in muffin tin 5 minutes. Transfer to a wire rack and cool completely then pipe or spread Cherry Almond Frosting over tops. Store in an airtight container. Top each cupcake with a maraschino cherry just before serving.
  2. For the frosting:
  3. In a mixing bowl fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 7 - 8 minutes, occasionally scraping down sides and bottom of the bowl (if you have the beater blade paddle scraper attachment, about 5 minutes). Add in powdered sugar, 1 1/2 Tbsp maraschino cherry juice and almond extract. Blend on low speed until combined, then add food coloring if desired and additional cherry juice to thin as desired (adding 1 tsp at a time), and increase speed to medium-high and whip until pale and fluffy, about 5 - 6 minutes longer (about 4 minutes with scraper attachment), occasionally scraping down sides and bottom of bowl.
  4. *To bring my eggs to room temperature I usually always just let them rest in a bowl of warm water for 10 minutes.
  5. Recipe Source: Cooking Classy, inspired by BHG


  • Taylor @ Food Faith Fitness: Before I even read the recipe I knew these needed to happen because they are dang pretty! I love the combo of almonds and cherries, these are perfect for Valentines day! January 10, 2014 at 3:40pm Reply

    • Jaclyn: Thanks Taylor! I need to get my husband to make them for me for V-day! :) January 11, 2014 at 1:35pm Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! And, yes…I agree. Almond and cherries are a flavor marriage made in Heaven. Thanks for sharing and have a lovely weekend, my dear! Pinning (of course)! January 10, 2014 at 4:31pm Reply

    • Jaclyn: You too! Thanks Stacy! January 11, 2014 at 3:27pm Reply

  • Cammi Allen: That is the most beautiful picture I’ve ever seen in my life! Your food is absolutely gorgeous, Jaclyn!!! :) January 10, 2014 at 11:37pm Reply

    • Jaclyn: Thank you Cammi! That is so nice of you to say. I need to send some with with Steve sometime to give to Rick so he can bring them home to you! :) January 11, 2014 at 1:32pm Reply

      • Cammi Allen: Don’t even kid!!! Oh I would be giddy! My only worry would be if they made it home to me….
        :) January 13, 2014 at 7:56pm Reply

        • Jaclyn: Hahaha that would be my problem with Steve :). January 22, 2014 at 9:20pm Reply

  • Jessica @ Portuguese Girl Cooks: Gorgeous, Jaclyn. I have really come to love almond flavour in desserts over the last few years, and in combination with cherry must be divine. January 11, 2014 at 7:32am Reply

    • Jaclyn: Thanks Jessica! January 11, 2014 at 12:04pm Reply

  • Alyssa @ My Sequined Life: I love nearly everything with almond extract and maraschino cherries in it — these are right up my alley! Such beautiful pictures, too :) January 11, 2014 at 5:42pm Reply

    • Jaclyn: Thanks Alyssa! January 12, 2014 at 8:29pm Reply

  • Laura @ Lauras Baking Talent: Love the idea of the cherry and almond combo. Delicious! These look divine! January 11, 2014 at 6:55pm Reply

  • Helen @ Scrummy Lane: I agree that this is a beautiful photo … and yes, perfect for a Valentine’s day treat! Makes you want to eat it off the page! January 12, 2014 at 3:02am Reply

    • Jaclyn: Thanks so much Helen! January 22, 2014 at 9:16pm Reply

  • Rachel @ Bakerita: How stunning are these!! Your photography and food just keep getting more gorgeous :) and of course, I want to devour that cupcake! So much yumminess. Pinned! January 12, 2014 at 3:54am Reply

    • Jaclyn: Thanks so much Rachel, that’s so nice of you to say :)! January 12, 2014 at 8:29pm Reply

  • Erin | The Emerging Foodie: These look awesome! So moist and fluffy. And I love the flavor combination… I’m posting a cherry almond recipe tomorrow! Yours looks great! :) January 12, 2014 at 3:14pm Reply

    • Jaclyn: Thanks Erin! January 12, 2014 at 9:16pm Reply

  • Chung-Ah | Damn Delicious: How gorgeous is this? I first saw this on Pinterest and I swear – I thought it was the cover of a food magazine! January 13, 2014 at 5:01pm Reply

    • Jaclyn: Thanks Chung-Ah :), such a nice comment! January 13, 2014 at 5:48pm Reply

  • Stephanie @ Eat. Drink. Love.: Every cupcake you make just gets prettier and prettier! January 13, 2014 at 10:00pm Reply

    • Jaclyn: Thanks Stephanie :)! January 14, 2014 at 12:01am Reply

  • Shannon @ Bake.Frost.Repeat.: I totally agree, cherry and almond are perfect together. I love the look of this cupcake, it’s so perfect. January 13, 2014 at 11:02pm Reply

    • Jaclyn: Thanks Shannon! January 14, 2014 at 12:02am Reply

  • Deborah: I adore cherry and almond together – these look perfect!! January 20, 2014 at 1:00pm Reply

    • Jaclyn: Thanks Deborah! January 20, 2014 at 1:22pm Reply

  • Red, Red Everywhere! | Kimmie's Sweet Treats: […] now that I have the serious stuff out of the way! Let us talk about cupcakes! Cherry Almond Cupcakes from Cooking Classy. I made these the other night to try out. They were pretty good. I had a hard […] February 7, 2014 at 8:05pm Reply

  • Chocolate Yogurt Cupcakes with Strawberry Frosting for Two – Recipe Runner: […] Cherry Almond Cupcakes- Cooking Classy […] February 10, 2014 at 12:02pm Reply

  • Joanne: i do not find cake flour in belgium, what can i use instead? will normal flour give me a good result? February 13, 2014 at 5:59am Reply

  • Carmela: I found your recipe after googling almond recipes. I love this recipe I just made these today! Soo delicious and savory! I hand whisked the frosting ingredients so mine wasn’t as fluffy as yours but still very tasty July 22, 2014 at 7:52pm Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Carmela! Thanks for taking the time to come back and leave a comment! July 22, 2014 at 11:16pm Reply

  • Barbara: They look delicious. Would there be any adjustments for making a full size cake? September 30, 2014 at 9:55am Reply

    • Jaclyn: Other than doubling the recipe I think it should be fine. October 21, 2014 at 7:08pm Reply

  • Annabelle: Looks so good. I can’t read anywhere about what tip you used to frost. Would you let us all know please? January 30, 2016 at 6:16am Reply

  • Janet E Anderson: Just made these. Super scrumptious. Love your tasty blog! You make food come alive. January 15, 2017 at 12:56pm Reply

    • Jaclyn: Glad you liked them Janet. Thanks for the kind words! January 31, 2017 at 11:49am Reply

  • Alicia Wilson: Can they be stored on the counter or do they need to be refrigerated? July 12, 2017 at 11:11am Reply

    • Jaclyn: I just stored mine on the counter. But on a warm day you should probably refrigerate then let rest at room temp about 10 minutes before serving. July 12, 2017 at 11:20pm Reply

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