Almond Cherry Cupcakes

Almond Cherry Cupcakes

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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.


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


  • 1 cup whipping cream
  • 1 Tablespoon icing sugar


  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.


Once cupcakes are topped with whipping cream they must be eaten that day. You can store uniced cupcakes for one day in an airtight container.

You can freeze uniced cupcakes in an airtight container for 1 month.


Keywords: Cherry, Cupcakes, Summer Dessert,

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