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Cherry Almond Cupcakes

These Cherry Almond Cupcakes are sweet, fruity and utterly delicious!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box cherry chip cake mix
  • 1 cup buttermilk
  • 1/2 cup oil
  • 3 eggs
  • 1 small box instant dry vanilla pudding mix
  • 1/4 cup maraschino cherry juice
  • FOR FROSTING:
  • 1/2 cup (1 stick) butter at room temperature
  • 1/3 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

Instructions

  • Preheat oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
  • 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 3/4 full.
  • Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • 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.
  • Pipe or spread frosting onto cooled cupcakes (if piping, you may want to double the frosting batch). Top with a maraschino cherry. Serve!