Description
Soft and fluffy almond cupcakes topped with sweet cherry buttercream, creating an elegant and bakery-worthy dessert perfect for special occasions.
Ingredients
Scale
- 1 1/3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 to 1 1/2 teaspoons almond extract
- 3 tablespoons sour cream, room temperature
- 1/3 cup milk (2% or whole), room temperature
- 3/4 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 3 to 4 tablespoons maraschino cherry syrup
- 1/2 teaspoon almond extract
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cavity muffin tin with cupcake liners.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg whites, vanilla extract, and almond extract; beat until combined.
- Mix in sour cream on low speed.
- Alternate adding the flour mixture and milk in two additions, mixing gently until just combined.
- Fill cupcake liners about two-thirds full.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For the buttercream, beat butter until fluffy.
- Gradually add powdered sugar, mixing on low speed.
- Add maraschino cherry syrup and almond extract; beat until smooth and fluffy. Add 1 tablespoon milk or cream if needed for consistency.
- Frost cooled cupcakes and garnish with maraschino cherries.
Notes
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg