Prepare to be transported to dessert heaven with these irresistible Almond Cupcakes with Cherry Almond Cream Cheese Frosting! Imagine biting into a perfectly moist, almond-infused cupcake topped with a luscious, creamy frosting that combines the rich tang of cream cheese with the sweet burst of cherry. These aren't just cupcakes - they're a culinary masterpiece that will have your friends and family begging for the recipe. Whether you're a baking novice or a seasoned pro, this dessert is guaranteed to impress and satisfy even the most discerning sweet tooth!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup cherry preserves
- 1/2 teaspoon almond extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the almond extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese until smooth. Mix in cherry preserves and additional almond extract.
- Once cupcakes are completely cooled, pipe or spread the cherry almond cream cheese frosting on top of each cupcake.
- Optional: Garnish with sliced almonds or a small cherry on top for added decoration.
Tips
- Room Temperature is Key: Ensure all your ingredients, especially butter, eggs, and cream cheese, are at room temperature for the smoothest, most consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they're perfect!
- Cooling Matters: Allow cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
- Decorating Hack: Use a piping bag for a professional-looking finish, or simply spread the frosting with a spatula for a rustic touch.
- Make Ahead: These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for advance preparation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
