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Almond Cherry Cupcakes

Almond Cherry Cupcakes

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.

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350˚F. Line a muffin tin with cupcake liners. Set aside.
  2. In a stand mixer add butter and beat. Slowly add sugar, beat on medium speed until light and fluffy.
  3. Add egg, egg white and almond extract. Continue to beat for another 2-3 minutes.
  4. In a separate bowl mix; flour, baking powder and salt together.
  5. Add flour mixture to butter mixture alternating with milk, making 2-3 additions.
  6. Add chopped cherries and using a spatula fold cherries into batter (careful not to overmix)
  7. Scoop batter into prepared muffin tins.
  8. Bake in the centre of the oven for 18-22 minutes or until a toothpick inserted comes out clean (don’t overbake).
  9. Cool cupcakes on a cooling rack.
  10. Meanwhile, add whipping cream and icing sugar into a bowl and whip until soft peaks form.
  11. 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 uniced cupcakes in an airtight container for 1 month.

Nutrition

Keywords: Cherry, Cupcakes, Summer Dessert,