Almond Cupcakes with Fresh Cherry Frosting

By KimberlySeverino

Ingredients

• Cupcakes:
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, at room temperature
• 2 eggs
• 1 1/2 teaspoons almond extract
• 1 cup buttermilk
• Frosting:
• 1 cup butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 cup fresh cherries, pitted and finely chopped

Details

Adapted from tasteandtellblog.com

Preparation

Step 1

1. Preheat the oven to 350F. Line 18- muffin cups with paper liners.
2. In a large bowl, combine the flour, baking powder and salt and mix to combine.
3. In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions.
4. Beat in the almond extract. Add one-third of the flour mixture, beat to combine, then half of the buttermilk.
5. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.
6. Fill the cupcake liners about ⅔ full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.
7. In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, ½ cup at a time, mixing until completely combined.
8. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes.
9. Add in the cherries and any juices that may have accumulated. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.
10. Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.