Description
Almond Maraschino Cherry Cupcakes are a delightful treat that combines the richness of almond flavor with the sweetness of maraschino cherries. These soft and moist cupcakes are topped with a cherry-infused frosting and a whole maraschino cherry for the perfect finishing touch. Whether you’re baking for a special occasion or just craving a unique dessert, these cupcakes will surely make a statement with their vibrant color and delicious flavor.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup maraschino cherry juice (from the jar of cherries)
- ¾ cup buttermilk
- ½ cup maraschino cherries, chopped (drained and patted dry)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 tablespoons maraschino cherry juice (from the jar of cherries)
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 12 maraschino cherries (whole, for garnish)
Ingredient Highlights
- Almond Extract: Adds a warm, nutty flavor that gives these cupcakes a distinctive taste and aroma.
- Maraschino Cherries: Chopped cherries are baked into the cupcakes for bursts of sweetness, while the juice is used in the frosting for a subtle cherry flavor.
- Buttermilk: Helps keep the cupcakes moist and tender, giving them a delicate crumb.
- Butter: Adds richness to both the cupcakes and frosting, ensuring a smooth texture and flavor.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the almond extract and vanilla extract, and mix until well combined.
- Add Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Add Cherry Juice and Chopped Cherries: Stir in the maraschino cherry juice and chopped cherries, ensuring the cherries are evenly distributed throughout the batter.
Bake the Cupcakes:
- Fill the Cupcake Liners: Spoon the cupcake batter into the lined muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- Make the Frosting: In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the maraschino cherry juice, almond extract, and salt, and continue to beat until the frosting is fluffy and smooth.
- Frost the Cupcakes: Once the cupcakes are completely cooled, spread the frosting generously over each cupcake using a butter knife or piping bag.
- Garnish: Top each cupcake with a whole maraschino cherry for a festive finishing touch.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 9g
- Carbohydrates: 32G
- Protein: 2g