Last week was record breaking around here.
I was informed by the boys at Jay’s work that it had been quite a while since the last batch of cupcakes was sent into the office. Truth was, they were right. And that last batch was from a box and not even all that great. They deserved something good…and I had the perfect recipe in mind.
Well over a year ago now, I ended up picking up one of those magazine-like recipe books while checking out at the grocery store. Typically when I buy these things, I’ll use them once – maybe twice – and then they get lost amongst the rest of my recipe books. This book, however, has been amazing. So many great recipe ideas.
I’ll usually just use the recipes as a guide and tweak them a bit here or there to put my own spin on ‘em, but there has been one particular recipe that I’d been dying to try for months now; problem was, I never seemed to have a jar of maraschino cherries on hand.
Problem solved.
Now, I like to bake my fair share of cupcakes. I love chocolate ones, vanilla ones, orange cream ones and even Neapolitan ones. But this recipe right here is now, by far, my favorite recipe of them all.
Jay tells me that the guys at work have dubbed these to be the best cupcakes yet (taking the place of these) and have continued to sing their praises, expletives and all, ever since.
Oh boy.
The cupcakes are so incredibly moist, with the perfect hint of cherry and almond flavors. The frosting is sweet, but not so much so where you feel like your teeth are rotting out of your head, ya know?
They’re most definitely a recipe for you to try ASAP.
Cherry Almond Vanilla Cupcakes with Cherry Almond Buttercream Frosting
Ingredients
Cherry Almond Cupcakes
- 1 stick (1/2 cup) butter, softened
- 4 egg whites
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk* *If you don’t’ have buttermilk on hand, place 2 teaspoons lemon juice or white vinegar in a measuring cup and fill with enough milk to make 3/4 cup total
- 1/3 cup maraschino cherry juice
- 1-1/2 cups 1-1/2 cups sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
Cherry Almond Butter Frosting
- 1/2 cup butter, softened
- 3 tbsp maraschino cherry juice
- 1/2 tsp almond extract
- 4 cups confectioners sugar
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F and line 24-muffin cups with paper baking cups (or spray with cooking spray).
- In a medium bowl, stir together flour, baking powder, salt, and baking soda; set aside.
- In a 2-cup measuring glass, combine buttermilk (or milk with lemon juice) and cherry juice; set aside.
- In a large mixing bowl, mix butter, sugar, vanilla, and almond extract and beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and cherry buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
- Spoon batter until prepared muffin cups, filling each about 2/3 full. Press a cherry half into batter in each cup.
- Bake for 15 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups and cool completely.
For the Frosting
- Beat butter with electric mixer until smooth. Gradually add 1 cup of confectioners’ sugar, beating well. Add cherry juice and almond extract and mix well. Gradually beat in 3 more cups confectioners’ sugar. If necessary, add in more cherry juice (or milk) until frosting reaches desired consistency. Frost cupcakes, top with additional cherries if desired, and enjoy!
(recipe from BHG)
I’ll be making another batch of these today for my mom to have at a party this coming Friday, and if there are any leftovers, I’ll be sure to share ‘em with those lovely boys at work.
I’m really starting to think that I should ask for my own position there. Official Office Cupcake Baker, perhaps?
Taylor @ A Taste of Taylor says
Look at you haha baking your way into the hearts of all of Jay’s coworkers! It’s pretty smart actually, you get to bake and try something then give it all away so you don’t have it sitting around to tempt you… genius! I have a nice three day weekend coming up and I think that tomorrow’s rainy day here in Baltimore is going to include a little baking :) Thanks!
Lauren @ Chocolate, Cheese and Wine says
These look amazing! Did you think about putting a touch of chocolate in them?
Courtney says
I didn’t…but that’s not a bad idea!
Caroline @ After Dinner Dance says
You’re making me drool! And the cherry on top makes them look even better because I can never get enough marachino cherries! I used to eat them by the jar as a kid :) And I never have buttermilk so I appreciate the substitution suggestion – I’m writing that one down for the future.
Sylvia @ Frolic Through Life says
These babies look amazing! My boyfriend is moving job sites next week and I think I need to whip up a batch of cupcakes for the workers he is leaving behind!
Alysha @Shesontherun says
Yum! This are too cute. Which decorating tip did you use? The Wilton 1M?
Courtney says
Mine isn’t Wilton brand, but it’s a large star tip if that helps!
Kristen @ notsodomesticated says
I need to make these! The guys at Brandon’s old office used to always enjoy my baked goods, but I haven’t made anything for the new office since we’ve moved to Atlanta! ;)
michelle kim says
There is only one place I go for cupcake recipes and it’s this blog. You’re so talented and gifted in the art of cupcake-making!
Courtney says
Ahhh, thanks Michelle! :)
Trisha says
Yes! I have this BHG magazine too & absolutely love the recipes. My mom & I made a bunch of them for my bridal shower last summer. I hold the title of Official Cupcake Baker both at work & in our personal lives and it’s a pretty great title to hold. Bringing smiles to people’s faces with cupcakes is a great thing!
Courtney says
Isn’t it great?!? Are there any other recipes you’ve tried that you would recommend?
Trisha says
The Spiked Raspberry Lemonade is great. I think the Creme Brulee one was pretty good too. I’ve tweaked a few of the recipes to create my own too. It’s definitely an inspiring mag!
Julie H. of Spinach and Sprinkles says
I’m sure you have won “Best Wife Ever” Award at Jay’s workplace! :)
Cherry + Almond sounds so refreshing!
Hope @ With A Side Of Hope says
Those cupcakes look fantastic! I wonder how they would taste if you made the cupcake chocolate? Yummy! :)
Danielle@cleanfoodcreativefitness says
Amazing!!!! Your cupcakes always look so perfect!!!
Carrie @ Lift Eat Repeat says
The hubby would LOVE these!
Lizzie says
Is it a requirement that your name has to start with J to work at Jay’s office?
Courtney says
LOL – you’d think so, right? ;)
Bri says
I miss all of your baked goods recipes! These look delicious!
mandee says
i’m the official cupcake baker at home and at work too! i can barely get them in and open my carrier before people swoop in… everyone loves cupcakes!
anyway, what cupcake papers do you use? i cannot use any kind of paper wrapper with any of my cupcakes from scratch because they all get greasy/oily on the bottom. Yuck. Yours don’t look that way at all though!
Wilton FINALLY came up with print foil ones that i’ll be trying for the first time this weekend… i’m excited!
Michelle@Peachy Palate says
They are perfect! cherry and almond…my favourite combo!
Erica @ For the Sake of Cake says
I can’t wait to try these!
Brandi says
Holy yum these look amazing! :)
Caryln @ carylnrambles says
mmmmm I want want of this “effing delicious” cupcakes! ;)
Melanie says
Oh my goodness Courtney these look insanely delicious! Thanks for the recipe!
michelle says
you make the best tastiest treats! you’re my favorite healthy-living blogger by far
Danica @ It's Progression says
these sound fantastic, and the pictures are gorgeous!
Running from the Runs says
I made this recipe the other day as part of a cake decorating class. It was a raging success, I made a cake instead of cupcakes and added chocolate chips to the batter. I used chocolate frosting, I also sent it to work with my husband, and received mad props. Thanks for the great recipe!
Lynn George says
Made these yesterday and they turned out fabulous. I chopped up the maraschino cherries and put a little flour on them, and then added them to the completed batter. It helped give the cakes a really pretty pink color and we all enjoyed the little bits of cherry throughout. Thanks!