Cherry Almond Vanilla Cupcakes
Treat yourself to the irresistible combination of fruit and nut flavors with these Cherry Almond Vanilla Cupcakes. Bursting with the tart sweetness of juicy cherries and the warm, nutty essence of almond extract, these cupcakes are elevated by a tender, vanilla-infused base. Topped with a sprinkling of sliced almonds for a satisfying crunch and optional creamy vanilla frosting, these confections are as visually stunning as they are delicious. Perfect for celebrations or an indulgent everyday treat, these cupcakes come together in under 40 minutes and make a batch of 12. Whether you’re using fresh or frozen cherries, these moist and flavorful cupcakes will be a hit at any gathering!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, softened
- 2 pieces large eggs
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.5 cup whole milk
- 1 cup fresh or frozen cherries, pitted and chopped
- 0.25 cup sliced almonds
- 2 cups powdered sugar (for frosting, optional)
- 0.25 cup unsalted butter, softened (for frosting, optional)
- 0.5 teaspoons vanilla extract (for frosting, optional)
- 1 tablespoon milk (for frosting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
Gently fold in the chopped cherries using a spatula, distributing them evenly throughout the batter.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Sprinkle a few sliced almonds on top of each cupcake for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
If making frosting, beat the powdered sugar, softened butter, vanilla extract, and milk together in a bowl until light and fluffy. Adjust the consistency with a little more milk or powdered sugar as needed.
Once the cupcakes are completely cool, frost them with the prepared frosting if desired.
Decorate with additional cherries or almond slices if you’d like, and serve!
Nutrition Facts
Calories |
4215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 630.9 g | 229% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 478.4 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 412 mg | 32% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
