Almond Maraschino Cherry Cupcakes

I fell in love with this cupcake after I made it. Never realizing what a great combination that almond and cherries have together. I feel like I have been baking away for days and now I need to get back to cooking my husband dinner and posting some of those recipes. I am also going apple and pumpkin picking this weekend so I cannot wait to put all of those great recipes on too. Enjoy this one. Your gonna love it!!












Ingredients:

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

Extra Maraschino Cherries for Decoration

Directions:

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.













Recipe From: yourcupofcake