Description
These Cherry Almond Valentine Cupcakes are a delightful treat, featuring a moist almond-flavored cake topped with a luscious cherry buttercream frosting. Each bite offers a perfect balance of sweet and tart, with a tender crumb that melts in your mouth.
Ingredients
Scale
- Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons cherry juice
- 1 teaspoon almond extract
- 1 tablespoon milk (if needed for consistency)
- Garnish:
- Maraschino cherries
- Slivered almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the almond and vanilla extracts.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, cherry juice, and almond extract. Mix until smooth and fluffy. Adjust consistency with milk if necessary.
- Once the cupcakes are completely cool, frost them generously with the cherry buttercream and top with maraschino cherries and slivered almonds.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container. Frosting can be made and stored in the refrigerator for up to a week.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend. You can also substitute the buttermilk with almond milk mixed with a teaspoon of vinegar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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