These cherry almond cupcakes are soft, fragrant, and delicately sweet, combining the nutty richness of almonds with bursts of juicy cherries. They’re perfect for celebrations, afternoon treats, or whenever you want a bakery-style dessert made at home.
Why You’ll Love This Recipe
These cupcakes have a tender crumb thanks to the blend of all-purpose and almond flour. The cherries add natural sweetness and moisture, while the almond flavor gives them a refined, elegant taste. They’re easy to make, visually appealing, and feel special without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup milk
1 teaspoon halal almond essence
1 cup cherries, pitted and finely chopped
2 tablespoons all-purpose flour (for coating cherries)
Directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond essence.
Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix gently until just combined.
Toss the chopped cherries with the 2 tablespoons of flour, then fold them gently into the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 cupcakes.
Preparation time is about 15 minutes.
Baking time is 18 to 22 minutes.
Total time is approximately 40 minutes.
Variations
You can add sliced almonds on top before baking for extra crunch.
Swap cherries with raspberries or blueberries for a different fruity flavor.
Add a simple glaze made from powdered sugar and milk for a sweeter finish.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving. These cupcakes are best enjoyed without reheating, but a few seconds at low power in the microwave can refresh them.
FAQs
Can I use frozen cherries?
Yes, but thaw and drain them well before chopping to avoid excess moisture.
What type of cherries work best?
Sweet cherries are ideal, but sour cherries can be used for a more tangy flavor.
Can I make these cupcakes gluten-free?
You can try a gluten-free all-purpose flour blend, but results may vary.
Is almond essence necessary?
It enhances the almond flavor, but you can omit it if preferred.
Can I use oil instead of butter?
Butter gives better flavor, but a neutral oil can be used in equal amount if needed.
How do I prevent cherries from sinking?
Coating the cherries with flour before adding them helps distribute them evenly.
Can I frost these cupcakes?
Yes, a vanilla or almond buttercream pairs very well with them.
Are these cupcakes very sweet?
They are moderately sweet, balanced by the almond and cherry flavors.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
Can kids help make this recipe?
Yes, it’s a simple recipe and great for supervised baking with kids.
Conclusion
Cherry almond cupcakes are a delightful blend of flavor and texture, offering a homemade treat that feels both comforting and elegant. With simple ingredients and easy steps, this recipe is sure to become a favorite for gatherings or everyday indulgence.
Soft, bakery-style cupcakes flavored with almond and packed with juicy cherries. These cherry almond cupcakes are tender, fragrant, and perfect for any celebration or afternoon treat.
