Cherry-Filled Almond Cupcakes

There’s something truly magical about a cupcake that’s filled with a sweet surprise, and these Cherry-Filled Almond Cupcakes are no exception! The combination of rich almond flavor and a burst of cherry filling creates a delightful treat that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself to something special, these cupcakes will surely impress.

Why This Cherry-Filled Almond Cupcakes Stands Out

These Cherry-Filled Almond Cupcakes stand out for several reasons. First, the subtle almond flavor complements the sweet and tart cherry filling beautifully. The use of almond meal in the batter adds a unique texture and depth of flavor that traditional cupcakes often lack. Additionally, the homemade cherry filling not only brings a pop of color but also a freshness that store-bought fillings simply cannot match. Topped with a luscious vanilla almond buttercream, these cupcakes are a feast for the eyes and the palate.

What Goes In

To create these delicious cupcakes, you will need the following ingredients:

• For the Cupcakes:
  • 1 cup all-purpose flour
  • 1/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup oil
  • 1 cup coconut milk
  • 1/2 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
• For the Cherry Filling:
  • 1 cup frozen sweet cherries
  • 3 tablespoons sugar
  • 2 tablespoons cranberry or pomegranate juice, or water
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla
• For the Vanilla Almond Buttercream:
  • 1/2 cup (1 stick) butter or margarine, room temperature
  • 2-3 cups confectioners sugar
  • 1/2 vanilla bean (seeds only) or 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Food coloring (optional)
  • 2-3 tablespoons heavy cream or soy creamer

Hardware & Gadgets

Before diving into the baking process, gather the following tools:

• Cupcake Pan: Essential for baking the cupcakes.
• Mixing Bowls: Use a large bowl for mixing the batter and a small bowl for the cherry filling.
• Whisk: Handy for combining dry ingredients and mixing the batter.
• Spatula: Perfect for folding ingredients and scraping down the sides of the bowl.
• Piping Bag: Optional, but great for applying the buttercream frosting neatly.
• Measuring Cups and Spoons: To ensure accuracy in your ingredients.

Cherry-Filled Almond Cupcakes: How It’s Done

Creating these Cherry-Filled Almond Cupcakes is a straightforward process. Follow these steps to bring your delicious creations to life!

Step 1: Prepare the Cherry Filling

In a small saucepan, combine the frozen cherries, sugar, cranberry juice (or water), and 1 tablespoon of water. Cook over medium heat until the mixture begins to bubble.

Step 2: Thicken the Filling

In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Once the cherry mixture is bubbling, stir in the cornstarch slurry and continue to cook for another minute until the filling thickens. Remove from heat and stir in the vanilla. Set aside to cool.

Step 3: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Step 4: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt until well combined.

Step 5: Combine Wet Ingredients

In a separate bowl, mix the granulated sugar and oil until well blended. Then, add the coconut milk, vanilla bean seeds (or extract), and almond extract. Mix until smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 7: Fill the Cupcake Liners

Scoop about 1 tablespoon of batter into each cupcake liner, then add a spoonful of the cherry filling on top. Finally, add another tablespoon of batter to cover the filling.

Step 8: Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Make the Vanilla Almond Buttercream

In a mixing bowl, beat the butter until creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Incorporate the vanilla bean seeds (or extract), almond extract, and enough heavy cream or soy creamer to achieve your desired consistency. If desired, add food coloring and mix until evenly colored.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, frost them generously with the vanilla almond buttercream using a piping bag or a spatula.

Swap Guide

Feel free to customize these cupcakes according to your preferences:

• Flour: Substitute gluten-free all-purpose flour for a gluten-free version.
• Oil: Use melted coconut oil or unsweetened applesauce for a healthier alternative.
• Coconut Milk: Almond milk or soy milk can be used in place of coconut milk.
• Butter: For a dairy-free option, use vegan butter or margarine.
• Food Coloring: Omit or use natural food coloring for a more organic approach.

Avoid These Traps

When making your Cherry-Filled Almond Cupcakes, be mindful of the following:

• Do not overmix the batter, as this can lead to dense cupcakes.
• Ensure your ingredients, especially the butter, are at room temperature for best results.
• Don’t skip the cooling step; frosting warm cupcakes will cause the buttercream to melt.
• Be careful not to overfill the cupcake liners; 2 tablespoons of batter per cupcake is ideal.

Keep-It-Fresh Plan

To keep your Cherry-Filled Almond Cupcakes fresh and delicious:

• Store them in an airtight container at room temperature for up to 2 days.
• If you need to keep them longer, refrigerate them for up to a week.
• For maximum freshness, freeze the un-frosted cupcakes and frost them when ready to serve.

Questions People Ask

Can I use fresh cherries instead of frozen?

Yes, you can use fresh cherries! Just be sure to pit and chop them before cooking. You may need to adjust the sugar based on their sweetness.

Can I make the cupcakes ahead of time?

Absolutely! You can prepare the cupcakes a day in advance and store them in an airtight container. Just frost them right before serving for the best texture.

What can I use instead of almond extract?

If you prefer not to use almond extract, you can substitute it with an equal amount of vanilla extract for a different flavor profile.

How can I make these cupcakes more festive?

Consider adding colorful sprinkles on top of the buttercream or using seasonal fruits for decoration. You can also use festive cupcake liners to match the occasion!

Next Up in Your Queue

If you loved these Cherry-Filled Almond Cupcakes, you might also enjoy:

• Lemon Blueberry Cupcakes
• Classic Red Velvet Cupcakes
• Chocolate Peanut Butter Cupcakes
• Vanilla Coconut Cupcakes

The Last Word

These Cherry-Filled Almond Cupcakes are more than just a dessert; they are a delightful experience that combines the nutty warmth of almond with the bright, fruity burst of cherries. Whether enjoyed with a cup of tea or as a sweet ending to a meal, they are sure to become a favorite in your baking repertoire. So, roll up your sleeves, gather your ingredients, and let the sweet aroma of baking fill your kitchen. You won’t regret it!