Description
Indulge in the delightful fusion of cherry and almond flavors with these small batch cherry almond cupcakes. Soft, fluffy, and bursting with juicy cherries, each bite is a nostalgic treat that brings warmth and joy. Perfect for any celebration or cozy evening at home, these mini desserts are easy to make and sure to impress your guests.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp almond extract
- 1/2 cup milk
- 3/4 cup fresh cherries, pitted and chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Mix in the egg and almond extract until combined.
- Gradually add dry ingredients alternately with milk until smooth. Gently fold in chopped cherries.
- Pour batter into liners, filling them two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg