Cherry Almond Cupcakes

I created these Cherry Almond Cupcakes to combine moist almond-flavored cake with tart cherries and a light frosting—delivering soft, flavorful cupcakes that feel both elegant and comforting.

Why You’ll Love This Recipe

I love how these cupcakes blend nutty almond flavor with juicy cherries—each bite is tender, fragrant, and balanced. The almond cake is light, the cherry filling adds brightness, and the frosting ties everything together beautifully. They’re ideal for brunch, dessert tables, or anytime I want a delicate sweet treat.

Ingredients

(Makes about 12 standard cupcakes.)

For the Cupcakes:

• 1⅓ cups (170 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• ¼ teaspoon salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ cup (115 g) unsalted butter, softened

• 2 large eggs

• ½ cup (120 ml) sour cream or plain yogurt

• ½ cup (120 ml) milk or almond milk

• 1 teaspoon pure almond extract

• 1 cup fresh or frozen cherries, pitted and halved

For the Frosting (optional):

• 8 oz (225 g) cream cheese, softened

• 4 tablespoons (56 g) unsalted butter, softened

• 2–3 cups (240–360 g) powdered sugar, sifted

• ½ teaspoon almond extract

• Optional: sliced almonds or cherry halves for garnish

Directions

1. I preheat the oven to 350 °F (175 °C) and line a 12-cup muffin tin with liners.

2. I whisk flour, sugar, salt, baking powder, and baking soda in a bowl. In another bowl, I beat butter with eggs until smooth, then mix in sour cream, milk, and almond extract.

3. I add the wet ingredients to the dry and stir until just combined. I gently fold in cherries.

4. I fill each cupcake liner about two-thirds full and bake for 18–20 minutes, or until a toothpick comes out clean. I let them cool in the pan for 5 minutes, then transfer to a rack to cool completely.

5. If frosting, I beat cream cheese and butter until creamy, gradually mix in powdered sugar and almond extract until smooth. I pipe or spread frosting onto cooled cupcakes and garnish with almonds or cherry halves.

Servings And Timing

• Yields 12 cupcakes

• Prep time: ~15 minutes

• Bake time: 18–20 minutes

• Cooling and frosting: 15 minutes

• Total time: approx 50 minutes

Variations

• I swap fresh cherries for cherry pie filling spooned into the center before baking for extra gooeyness.

• I use almond flour or almond meal in place of up to ¼ cup flour for deeper almond flavor.

• I fold in white chocolate chips or lemon zest for added complexity.

• I drizzle cherry syrup or brush with cherry juice before frosting for extra moisture and shine.

Storage/Reheating

I store unfrosted cupcakes in an airtight container at room temperature for up to 2 days; frosted cupcakes go in the fridge for 3–4 days. I bring refrigerated cupcakes to room temperature before serving. I gently refresh the frosting with a quick shake or re-piping if needed.

FAQs

Can I use frozen cherries?

Yes—I thaw and drain them first to avoid excess moisture, then gently fold into the batter.

Is the frosting necessary?

Not at all—the cupcakes are moist and flavorful on their own. Frosting adds a creamy finish but feels optional.

Can I make these gluten-free?

Yes—use a 1:1 gluten-free flour blend. I reduce baking time slightly and check texture carefully.

How can I make them less sweet?

I reduce sugar in the batter by 2 tablespoons and use unsweetened yogurt or cream cheese, then add sweetness to taste.

Can I freeze the cupcakes?

Absolutely—I freeze unfrosted cupcakes cooled completely in single layers for up to 1 month. I thaw at room temperature and frost just before serving.

Conclusion

I love making Cherry Almond Cupcakes when I want something fruity, nutty, and elegant yet easy. They’re moist, fragrant, and customizable—perfect for sharing or savoring as a special everyday treat.