Cherry Almond Cupcakes

There’s just something magical about the combo of cherry and almond, isn’t there?

These cupcakes are soft, fluffy, and bursting with the sweet-tart flavor of cherries with a cozy almond twist.

They’re perfect for birthdays, holidays, or just a random Tuesday treat.

Bonus?

They’re easy to make and super kid-friendly!

My kids love helping mix the batter and sneaking a cherry or two when I’m not looking.

You’re going to love how these come out—pretty, delicious, and absolutely irresistible!

What You’ll Need

For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 ½ tsp almond extract
½ cup milk
¾ cup chopped fresh cherries

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2-3 tbsp cherry juice (from fresh or jarred cherries)
1 tsp almond extract
Optional: slivered almonds and whole cherries for garnish

Pro Tips

Room Temp Ingredients are Key! Make sure your butter, eggs, and milk are at room temperature for smooth batter and fluffier cupcakes.
Fold in the Cherries Gently. Overmixing will make the batter too dense, so fold them in just enough to distribute.
Don’t Skip the Almond Extract. It’s what makes these cupcakes extra special and pairs beautifully with the cherries.
Freeze Fresh Cherries for Easy Chopping. If your cherries are fresh, pop them in the freezer for 10 minutes—it makes them way easier to chop.
Pipe the Frosting for a Pro Look. Use a star tip to get that beautiful swirl on top!

Tools Needed

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Muffin tin
Cupcake liners
Piping bag and star tip (optional)

Substitutions & Variations

Use jarred cherries if fresh aren’t in season. Just pat them dry first!
Swap almond extract with vanilla if you prefer a more neutral flavor.
Want a lighter frosting? Use cream cheese instead of butter for a tangy twist.
Add a little food coloring to the frosting for a more vibrant pink if desired.

Make-Ahead Tips

You can bake the cupcakes a day ahead and store them, unfrosted, in an airtight container at room temp. Frost right before serving for the freshest look.
The frosting can be made ahead too! Just store it in the fridge and let it soften a bit before piping.

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a larger bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).

Step 4: Add Eggs and Extract

Beat in the eggs one at a time, then mix in the almond extract.

Step 5: Combine Wet and Dry

Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry. Gently fold in the chopped cherries.

Step 6: Bake

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.

Step 7: Make the Frosting

Beat butter until creamy, then slowly add powdered sugar. Mix in cherry juice and almond extract until smooth and fluffy.

Step 8: Frost and Garnish

Pipe or spread the frosting onto cooled cupcakes. Top with a cherry and slivered almonds if desired.

Leftovers & Storage

Store the cupcakes in an airtight container at room temperature for 1-2 days or in the fridge for up to a week. Let them come to room temp before eating for the best flavor.