These looked so pretty, so I just had to try them! I don’t know what it is about almond extract, but almost every recipe I try with it as an ingredient is amazing. And this recipe was definitely that!! The almond and cherry flavor perfectly go together, and the cupcakes are so moist and fluffy. The frosting you have to play with a little bit, because as the recipe is, it comes out a little dry and firm. So I added 2 additional teaspoons of milk and whipped it for a little while to make it more fully. You could also add an extra teaspoon of cherry juice if the frosting isn’t as flavorful as you would like. All and all, such a yummy recipe! If you like cherries or almonds, a definite must try 🙂


  • 1/2 cup butter
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 buttermilk or sour milk
  • 1/3 cup maraschino cherry juice
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 12 maraschino cherries, halved
  • 1 recipe Cherry-Almond Butter Frosting
  • Maraschino cherries with stems (optional)
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

Preheat oven to 350 degrees. 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 just until combined.

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Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.
Cherry-Almond Butter Frosting
Allow 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract. Gradually beat in 3 cups additional powered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.
Recipe from Better Homes and Gardens Special Interest Publications Cupcakes