I got home from the hospital pretty early today, so when Jordan asked if I’d make cupcakes for him to take to work I was all over it ;). I had just bought a new cupcake magazine and had several new flavors that I wanted to try. It was the perfect opportunity. I decided on cherry and they wound up being the girliest looking cupcakes I’ve ever made. Did I mention that Jordan works mainly with men?? But these cupcakes are so tasty I don’t think they’ll mind ;).

A while back, my mother-in-law bought me these super cute pink flower cupcake wrappers and I’ve been waiting for the perfect opportunity to use them – and this was it! It was fate. I picked up the cute turquoise and pink fabric last weekend, found the cherry cupcake recipe, and had the pink flower cupcake wrappers =).

Jordan and I are really blessed to have parents that are still married (after 28 and 36(?) years) and who have been so willing to help us while we finished up school. I mean do you have a mother-in-law who buys you super cute cupcake liners or a mom who spends 2 days cleaning your house? I know, right? It’s pretty awesome. And so are these cupcakes! Enjoy!

Cherry-Almond Cupcakes
1/2 cup (1 stick) butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. vanilla
1/2 teaspoon almond extract
10 oz. maraschino cherries, chopped

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line baking cups with paper bake cups.
2. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk and cherry juice until combined; set aside.
3. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined. Fold in chopped cherries.
4. Use a #20 scoop to transfer batter into prepared muffin cups. Bake for 14 to 17 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled. Makes 26-28 cupcakes.
*adapted from Better Homes and Garden

Cherry Almond Buttercream
1 cup (2 sticks) butter, softened
2 oz cream cheese
5 cups powdered sugar
3 tablespoons maraschino cherry juice
1/2 teaspoon almond extract
1 tsp vanilla

1. In bowl of stand mixer, beat butter and cream cheese on medium speed until smooth. Gradually add the powdered sugar, beating well.
2. Beat in maraschino cherry juice, vanilla, and almond extract. If necessary, beat in additional juice 1 teaspoon at a time, until frosting reaches a spreading consistency.
3. Pipe onto cooled cupcakes (I used a Wilton 2D tip).

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Categories: Cupcakes

2 Responses so far.

  1. heroette says:

    Omgggg! Kendra, I love these! They're so prettyyyyy! And I can never get enough cherry and almond!

    • Kendra says:

      It seems like we have very similar tastes – I too love cherry and almond =). This frosting is addictive. I couldn't stop licking all the bowls and spoons.

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