Baked Goods & Sweet Treats Recipes

Cherry Almond Cupcakes

For the longest time, I refrained from making “fruity” desserts. Sam was simply convinced that he didn’t like fruit in sweet things. He loved fruit, he loves sweet treats. Just not really together. I didn’t push him, because he nicely refrains from making super fishy things when I am in the house. Compromise is key, right? (And he’s really nice about the fact that I act crazy about smells sometimes. I love cooking and baking, but my hair acts like a scent trap for things and I hate it when I can smell it on me all day. Even something nice like cookies.) 

So one Saturday while he was out, I decided I’d bake a treat just for me. And lo and behold, it was discovered, Sam will eat fruit in treats and not only that, he’ll enjoy it too! 
Cherry Almond Cupcakes
cherry almond cupcakes

Cherry Almond Cupcakes
Yields 24
5315 calories
872 g
500 g
189 g
52 g
118 g
1565 g
1973 g
670 g
7 g
57 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5315
Calories from Fat 1662
% Daily Value *
Total Fat 189g
Saturated Fat 118g
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 49g
Cholesterol 500mg
Sodium 1973mg
Total Carbohydrates 872g
Dietary Fiber 8g
Sugars 670g
Protein 52g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 112g of unsalted butter
  2. 4 egg whites
  3. 2 cups of flour
  4. 1 teaspoon of baking powder
  5. 1/2 teaspoon of salt
  6. 1/4 teaspoon of baking soda
  7. 3/4 cup of buttermilk
  8. 1/3 cup of cherry conserve
  9. 1 1/2 cups of sugar
  10. 1 teaspoon of vanilla
  11. 1/2 teaspoon of almond extract
For the frosting
  1. 112 g of unsalted butter
  2. 3 cups of powdered sugar
  3. 1/2 teaspoon of almond extract
  4. 3 tablespoons of milk
  1. Preheat the oven to 350 F (or about 180 C). Line your cupcake tray.
  2. Sift together your flour, salt, sugar, baking powder and baking sugar. Then stir in your buttermilk before adding the egg whites one at a time. Then mix in your vanilla and almond. Cream in the butter. The batter should be very smooth and quite runny. Lastly stir in your cherry conserve by hand.
  3. Divide your batter into your lined cupcake tins. This recipe yields 2 dozen small cupcakes. Bake for 15-18 minutes. Then remove from the oven and set aside to cool completely.
  4. While the cake is cooling begin making your frosting. Cream the butter until it is smooth and creamy. Mix in the powdered sugar a cup at a time, adding tablespoons of milk alternatively with the powdered sugar. Once your frosting has come together stir in the almond extract. Add more milk in if needed.
  5. Once your cupcakes are cooled frost them and then enjoy!
Rhyme & Ribbons

 group of cupcakes cherry cupcakecupcake undressed
These little guys were so light and airy that I easily could have eaten a dozen! 

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  • Cherry and almond is such a tasty combination!

  • Bookmarking this ASAP! Looks like the perfect weekend snack!

  • Yummy! I’m so making these once I have all my baking equipment again!

  • If Sam changes his mind again, I’ll eat his.

  • Angie SilverSpoon

    Delicious, you can’t go wrong with a pink cake!

  • 1. I love cherry in ANYTHING. Yum, yum, yum
    2. Scent doesn’t stick to me AT ALL. It’s really annoying, because perfume just slides right off me. I can barely smell the shampoo in my hair when it’s freshly washed. (I assume I’m right about this and it’s not just my nose, because I can smell other stuff). You are lucky.

    • I wish we could somehow temporarily swap scent staying powers. Although the fact that smells cling to me in the sole reason why I wash my hair. Gross. But true. So maybe the world should be thankful. xxx

  • These look amaaaazing. LOVE almond in anything + cherry = perfection. Bookmarking for after the wedding, haha.

  • Charlie D

    These look so yummy ! That frosting has been done perfectly. I still struggle to make it look good, I’m not quite the expert in terms of cake decoration hahaha !

    xo, Charlie

    • Trust me, I really struggle with frosting too sometimes! I definitely have “off” days when decorating. But thank you so much! xx

  • Wow these look amazing! 🙂 A weekend treat coming right up…! Which aisle do you find buttermilk in a supermarket though? (dumb question that I should definitely already know!)
    Alice xx

    • It’s usually over by the soured cream, whipping cream, single/double creams. But. You can totally make you own super easily. Just take 1 cup of milk and add in one tablespoon of lemon juice. Then let it sit for about 10 minutes, give it a quick stir, and presto: buttermilk substitute! x

  • I wish Dan would eat nuts! 🙁 These look delish!

    • Thanks so much, Kate! It’s just a tiny bit of almond extract really, maybe you could trick him 🙂 xx

  • Haha weirdly, I was just thinking about getting a cupcake tattoo. Either that or a tiny whisk! xx

  • That first bit made me laugh, because fruit in sweet things makes them infinitely better! Glad he’s seen the light 😉

    • Right?! I thought it was crazy how wrong he was. But I don’t like some supposedly “delicious” things blue cheese and he’s yet to turn me so maybe Sam is more open to change than I am. xx

  • Oh man these look good.

  • Ana Valentin

    Yummy, yummt! Those look so scrumptious it isn’t right! I find it funny how Sam insisted he despised fruit in his sweets, but these cupcakes seem to marry the two quite wonderfully! So excited to try these in the upcoming summer months, on top of your ice box cake. Amanda, you may have created a monster or at least, made him a bit bigger than he was initially!

    • Ahahahaha well that can only be a good thing right? Your friends and family will think it’s the best kind of monster 🙂 xx

  • Why do I always read recipe suggestions when I am hungry? Note to self, only read after eating a full meal! Looks delcious, love cherries

    Suze | LuxuryColumnist

  • Miho

    no wonder he ate them up, these look amazing! they would be perfect for a baby shower/hen do type of party too, since they are so pretty 🙂 x

    Miho @ Wander to Wonder

  • They look so nice

  • Ashley Angle

    These look amazing!!! I love cherry and almond!

    ~Ashley @ A Cute Angle

  • Conserve? Is that jam or jelly, or preserved cherries in their own juice. I promised my daughter we’d make some cuppy-cakes this weekend and this recipe looks like the one!

  • those cupcakes look perfect!

  • These just look far too yummy. BRB, baking…

  • Aw they look yummy! But I wonder if there would be a way to make these without the actual bits of cherry – perhaps just the juice of the conserve? It’s weird, for some reason, though I love cherries I cannot do cherries in stuff!

    • Hmm…maybe if you got a jar of maraschino cherries and then strained it? I’ve never tried though so you’d have to experiment 😀 xx