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!
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