Cherry season is here! And it’s one of my favourite fruits to add to baking. Cherries are one of those special fruits that you really only see once a year, making them more special to enjoy fresh from the farm. There is no better pairing than cherry and almond, it’s like the peanut butter to the jelly! And these almond cherry cupcakes prove it!
I haven’t made cupcakes in what seems like ages, lately I’ve been on a pastry kick. The cupcake is always a lovely single treat that everyone enjoys. What I love about these almond cherry cupcakes is they are light and sweet without a big sugar rush! Instead of a sugar, buttercream icing, they are topped with whipped cream and a cherry. This really keeps them on the light summery side. Here’s the thing with using whipped cream as your topping, you have to eat them that day! I mean I guess that’s not such a bad thing?!
Did you Know?
Cherries are rich in antioxidants and anti-inflammatory compounds! They are also:
- 82% water
- A good source of fiber
- They provide B vitamins, copper, magnesium, vitamin K, and manganese
- Can boost muscle recovery time
- They have powerful heart-protective properties
Want to learn more about the health benefits of cherries? Check out the article from Health Line on 7 Impressive Health Benefits of Cherries . An interesting read which makes you want to have a handful of cherries every day! I’m not sure these almond cherry cupcakes will count as your ‘healthy’ intake though!
Happy Baking 🙂
Almond Cherry Cupcakes
A light summer treat. These almond cherry cupcakes are filled with fresh cherries and topped with whipping cream. A simple and easy cupcake recipe using fresh ingredients, it can be easily doubled to make 24 cupcakes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 1x
- Category: Dessert
- Cuisine: Canadian
Ingredients
- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 teaspoon pure almond extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (177 ml) milk, at room temperature
- 1 cup fresh cherries, pitted and chopped in quarters, plus 12 full cherries to top cupcakes
Topping
- 1 cup whipping cream
- 1 Tablespoon icing sugar
Instructions
- Preheat the oven to 350˚F. Line a muffin tin with cupcake liners. Set aside.
- In a stand mixer add butter and beat. Slowly add sugar, beat on medium speed until light and fluffy.
- Add egg, egg white and almond extract. Continue to beat for another 2-3 minutes.
- In a separate bowl mix; flour, baking powder and salt together.
- Add flour mixture to butter mixture alternating with milk, making 2-3 additions.
- Add chopped cherries and using a spatula fold cherries into batter (careful not to overmix)
- Scoop batter into prepared muffin tins.
- Bake in the centre of the oven for 18-22 minutes or until a toothpick inserted comes out clean (don’t overbake).
- Cool cupcakes on a cooling rack.
- Meanwhile, add whipping cream and icing sugar into a bowl and whip until soft peaks form.
- Add dollops of cream on top of cooled cupcakes and top with a cherry.
Notes
Once cupcakes are topped with whipping cream they must be eaten that day. You can store un-iced cupcakes for one day in an airtight container.
You can freeze un-iced cupcakes in an airtight container for 1 month.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 16.2g
- Sodium: 254mg
- Fat: 11.7g
- Saturated Fat: 7.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 28.9g
- Fiber: 0.7g
- Protein: 12.4g
- Cholesterol: 46mg
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