Cherry Almond Cupcakes
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
These Cherry Almond Cupcakes are sweet, fruity and utterly delicious!
  • 1 box cherry chip cake mix
  • 1 cup buttermilk
  • ½ cup oil
  • 3 eggs
  • 1 small box instant dry vanilla pudding mix
  • ¼ cup maraschino cherry juice
  • ½ cup (1 stick) butter, softened to room temperature
  • ⅓ cup heavy cream
  • 1 tsp vanilla
  • 1-2 tsp almond extract (more or less depending on your preferences)
  • About 4 cups powdered sugar
  • Maraschino cherries, for garnish
  1. Preheat oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, buttermilk, oil, eggs, pudding mix and maraschino cherry juice with an electric mixer for 2 minutes, or until combined. Portion evenly among muffin cups, filling about ¾ full.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. For the frosting, beat together the butter, vanilla, and almond extract until creamy. Alternate adding one cup of the powdered sugar and a little of the heavy cream until frosting is light and fluffy.
  5. Pipe or spread frosting onto cooled cupcakes (if piping, you may want to double the frosting batch). Top with a maraschino cherry. Serve!
Recipe by The Domestic Rebel at