These cherry almond cupcakes are for all those almond lovers out there, like me. They're soft, fluffy, and loaded with almond extract that really comes through in every bite. The cherry jam in the center is bright and fruity to cut through all the richness, and the almond frosting on top is like a fluffy almond cloud!
I love almond extract, probably because I grew up eating almond Kringle in Wisconsin and baking almond Christmas cookies with my mom every year. My love for all things almond inspired me to start a series on Instagram dedicated to almond desserts. So far, it's featured favorites like these cherry almond cupcakes, raspberry almond cupcakes, and almond croissant blondies. If you're as obsessed with almond extract as I am, you'll definitely want to add those recipes to your baking list too!
Ingredient Notes
The cupcakes are made with standard baking ingredients, like flour, sugar, and eggs as well as almond extract. The buttercream is made with butter, powdered sugar, as well as vanilla and almond extracts for extra flavor.
Butter and oil- A combination of butter and oil creates the perfect cupcake. Butter provides the classic rich flavor you expect in a homemade cupcake, while oil helps keep the crumb soft and moist. Together, they create cupcakes that are fluffy, tender, and stay fresh longer than cupcakes made with butter alone.
Buttermilk and milk- When I tested this recipe with all buttermilk, it overwhelmed the flavor of the cupcakes and made them too tangy, almost like mayo. Half buttermilk and half whole or 2% milk was the perfect combination of liquids.
Cherry jam- I used store-bought cherry preserves from Bon Maman to keep things super simple. You are welcome to make homemade cherry filling instead!
Reverse Creaming Method
Instead of creaming the butter and sugar together, these cupcakes use the reverse creaming method. Cupcakes are typically made by creaming the butter and sugar together until light and fluffy to build structure. However, I find that mixing the butter and oil into the dry ingredients first helps create a finer, more tender crumb and prevents the cupcakes from becoming dense or tough. The result is an ultra-soft cupcake with a bakery-style texture!
Step by Step Instructions
Step 1: Beat the all purpose flour, granulated sugar, baking powder, and salt together until evenly combined.
Step 2: Beat in the butter and oil for 2-3 minutes or until the mixture looks like a crumble. Make sure to use very soft butter so it mixes in evenly.
Step 3: Beat in the eggs, vanilla, and almond extract until smooth.
Step 4: Gradually stream in the buttermilk and milk while mixing on low until the batter is smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 5: Line a cupcake pan with paper liners and fill each ¾ full. This creates a nice base for the frosting. Bake at 350°F until a toothpick comes out clean.
Step 6: While the cupcakes cool on a wire rack, make the almond buttercream by beating room temperature butter on medium-high speed until it's light and fluffy.
Add the powdered sugar to the creamed butter 1 cup at a time to avoid a big sugar cloud, then beat in the vanilla, almond extract, and salt.
Step 7: Using a piping tip or cupcake corer, cut out the middle of each cupcake. Fill the centers with about 2 teaspoons of cherry preserves.
Step 8: Pipe the frosting on top of the cupcakes using a decorative piping tip. I used the Ateco 854 to create pretty ruffles! Top them off with fresh cherries and enjoy.
More Cupcake Recipes to Try
📖 Recipe
Cherry Almond Cupcakes
Equipment
- 1 cupcake pan with paper liners
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Ingredients
Almond Cupcakes
- 180 grams all purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 56 grams unsalted butter room temperature
- 60 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 120 grams buttermilk room temperature
- 60 grams whole milk room temperature
Almond Buttercream
- 226 grams unsalted butter room temperature
- 360 grams powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
- 170 grams cherry preserves or jam
Instructions
Almond Cupcakes
- Preheat the oven to 350°F and line a metal cupcake pan with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.180 grams all purpose flour, 150 grams granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Add the softened butter and oil to the dry ingredients. Beat on medium speed for 2-3 minutes until the mixture looks crumbly. The butter should be very soft so it blends smoothly without leaving big chunks.56 grams unsalted butter, 60 grams vegetable oil
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts until the batter is smooth. Scrape down the sides and bottom of the bowl to make sure everything is fully incorporated.2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons almond extract
- With the mixer on low speed, slowly stream in the buttermilk and milk, mixing until combined.120 grams buttermilk, 60 grams whole milk
- Divide the batter between the cupcake liners, filling each about ¾ full. Bake at 350°F for 16-18 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Almond Buttercream Frosting
- Beat room temperature butter on medium-high speed for 3-4 minutes until light and fluffy.226 grams unsalted butter
- Add the powdered sugar one cup at a time on low speed, beating until combined between each addition.360 grams powdered sugar
- Mix in the vanilla extract, almond extract, and salt until smooth and creamy on medium-high speed. Reduce the speed to low to pop any air bubbles. Then transfer the frosting to a piping bag fitted with the piping tip of your choice.½ teaspoon vanilla extract, 1 teaspoon almond extract, ½ teaspoon salt
- Use a piping tip or cupcake corer to remove the center of each cupcake. Spoon about 2 teaspoons of cherry preserves into each cavity. You can put the tops back on or toss them.170 grams cherry preserves
- Pipe a swirl of frosting on top of each cupcake and garnish with a fresh cherry and sliced almonds.
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