Here’s what you will need to get started with Cherry Almond Cupcakes:
Cupcakes
- 6 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- 6 tablespoons sour cream, room temperature
- 2 teaspoons almond extract
- 3 large egg whites, room temperature, divided
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons milk, room temperature
- 2 tablespoons water, room temperature
Cherry Frosting
- Cherry frosting: (Use a recipe that complements the flavor or pick store-bought)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 4 minutes.
- Step 3: Mix in the sour cream and almond extract until well combined.
- Step 4: Add one egg white at a time, mixing until combined after each addition and scraping down the sides of the bowl as needed.
- Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 6: Gradually add half of the flour mixture to the batter, mixing well, followed by the milk and water, and then the remaining flour mixture until fully combined.
- Step 7: Fill the cupcake liners about halfway to two-thirds full with batter.
- Step 8: Bake for 15 to 17 minutes or until a toothpick inserted into the center of a cupcake comes out with a few crumbs.
- Step 9: Remove the cupcakes from the oven and allow to cool in the pan for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
- Step 10: Once cool, frost with cherry frosting and top with a cherry if desired.
FAQs
1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs; however, the cupcakes will be denser. Egg whites make the cupcakes lighter and fluffier.
2. How do I store leftover cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.
4. Can I use almond flour instead of all-purpose flour?
Almond flour can be used, but the texture will change. You may need to adjust the liquid or egg content for the right batter consistency.
5. What can I substitute if I don’t have almond extract?
Vanilla extract can be used as a substitute, although it will change the flavor profile slightly.
Conclusion
These Cherry Almond Cupcakes are not just delectable but also easy to make, perfect for both novice bakers and experienced ones looking for a quick and stunning dessert option. Their delightful flavor combination and beautiful presentation make them a must-try recipe for your next event. Enjoy the cheerful colors and scrumptious taste that will surely impress your family and friends!
