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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