Almond Cherry Cupcakes

I am so glad that I found this cupcake recipe! Not only are these cupcakes beautiful but they are absolutely delicious. I love anything almond flavored. I’m also pretty sure I could eat maraschino cherries by the handful. These cupcakes also bring me back to my childhood when I used to drink shirley temples by the gallon. Okay, that is an exaggeration but I’m pretty sure I would have if I could!

Cake Ingredients:

1 box white cake mix
3 eggs
1/3 cup oil
3/4 cup milk or buttermilk
1/2 cup sour cream or yogurt
2 tsp. almond extract
1 cup Maraschino cherries, roughly chopped

Frosting Ingredients:

1 1/2 cups butter, softened
2-3 tsp. almond extract
4-5 cups powdered sugar
About 20-24 Maraschino cherries with stems for decorations

Recipe:

Preheat oven to 350 degrees and line cupcake pan with paper liners.
In a large bowl combine the cake mix, eggs, oil, milk, sour cream and almond extra. Mix until well combined.
Fold in chopped maraschino cherries.
Fill cupcake liners with the batter and bake for about 17 minutes, or until a toothpick comes out clean from the center.
For the frosting, beat butter until creamy. Add almond extract and slowly add in powdered sugar until you reach your desired consistency and sweetness.
Once the cupcakes are cooled, frost them generously and top with sprinkles and a cherry on top!