Go Back

Almond Maraschino Cherry Cupcakes

Servings 20 -24 cupcakes

Ingredients

Almond Cherry Cupcakes:

  • 1 box white cake mix
  • 3 eggs
  • 1/3 C. oil
  • 3/4 C. milk or buttermilk
  • 1/2 C. sour cream or plain yogurt
  • 2 tsp. almond extract
  • 1 C. Maraschino cherries roughly chopped

Almond Buttercream:

  • 1 C. butter softened
  • 1 1/2 tsp. almond extract
  • 3-4 C. powdered sugar
  • milk if needed

20-24 Maraschino cherries with stems for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line pan with cupcakes liners.
  2. 2. Sift cake mix into a small bowl to remove any lumps and set aside.
  3. 3. In a large bowl combine eggs, oil, milk, sour cream and almond extract until smooth.
  4. 4. Stir in cake mix.
  5. 5. Fold in chopped maraschino cherries.
  6. 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes.
  7. 7. Almond Buttercream: Beat butter for 2 minutes. Add almond extract and slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add a little milk.
  8. 8. Pipe frosting onto cooled cupcakes and top with sprinkles and more Maraschino cherries. Now go kiss your man and feed him a cupcake!