Cherry Almond Cupcakes with a Cherry Almond Buttercream Frosting

I made 16 dozen cupcakes. I frosted 16 dozen cupcakes. I decorated 16 dozen cupcakes.
Me. I did that. Can't quite get that through my brain.
Let me tell you something. Making and decorating that many cupcakes makes you not want to eat cupcakes. At all. Not even because the thought of a cupcakes sounds unappetizing but simply because it would feel like eating your masterpiece. True story.
Today I bring you these yummy cherry almond cupcakes to start off with. I made a total of 4 flavors of cupcakes and this is one of them.
I am in love with the color of these cupcakes. The cherry juice makes them the sweetest pink color. They are moist and delicious. And don't have chocolate in them. This doesn't happen often around here but these are so good they don't even need delicious chocolate.
Treat yourself. Make cupcakes.
Cherry Almond Cupcakes with a Cherry Almond Buttercream Frosting
Adapted from Better Homes and Gardens Special Interest Publications: Cupcakes
(Makes 24 cupcakes)

  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 4 egg whites
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup maraschino cherry juice
For Frosting: 

  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons maraschino cherry juice
  • 1/2 teaspoon almond extract
  • milk as needed
Preheat oven to 350. Combine buttermilk and cherry juice. Set aside. Combine the flour, baking powder, baking soda, and salt. Set aside as well.
Cream butter and sugar. Add vanilla, almond extract, and egg whites. Alternately add the flour mixture and the buttermilk mixture until well mixed. Spoon batter into muffin cups filling about 2/3 of the way full.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool while you prepare the frosting.
For frosting, beat butter until smooth. Add 1 cup of powdered sugar. Then beat in cherry juice and almond extract. Slowly add the remaining 3 cups of powdered sugar. If frosting is too thick, add a teaspoon of milk at a time until desired consistency.

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