Ingredients
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in almond essence.
- Add dry ingredients in two additions, alternating with milk. Mix until just combined.
- Toss chopped cherries with 2 tablespoons flour, then fold into the batter.
- Divide batter among cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or well-drained thawed cherries for best texture.
- Flour-coating cherries helps prevent them from sinking.
- Top with sliced almonds before baking for added crunch.
- Add a simple glaze for extra sweetness if desired.
- Can be frosted with almond or vanilla buttercream for special occasions.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 14g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
