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Almond Maraschino Cherry Cupcakes


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Rate this recipe 4.4/5 (37 Votes)


  • 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


Servings 20
Adapted from


Step 1

1. Preheat oven to 350 degrees and line pan with cupcakes liners.
2. Sift cake mix into a small bowl to remove any lumps and set aside.
3. In a large bowl combine eggs, oil, milk, sour cream and almond extract until smooth.
4. Stir in cake mix.
5. Fold in chopped maraschino cherries.
6. Fill cupcake liners 3/4 full and bake for 17-22 minutes.
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. Pipe frosting onto cooled cupcakes and top with sprinkles and more Maraschino cherries.


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