Cherry almond cupcakes

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Ever since I made those chocolate, strawberry and passion fruit cupcakes I couldn’t stop thinking about them! Cherries are my second favorite fruit and since I had a pack of frozen ones in the freezer I decided to use them. These are what I came up with! Insanely fragrant and colorful, irresistibly sweet and sour and a total dream!

Cherry almond cupcakes

Course: Desserts


Total time






  • Cupcakes
  • 90 g flour

  • 30 g ground almonds

  • 1/4 tsp bicarbonate of soda

  • 125 g brown sugar

  • 2 eggs

  • 125 g soft unsalted butter

  • Cherry jam
  • 350 g fresh or frozen cherries

  • 1 tbsp brown sugar

  • Zest of 1 lemon

  • juice from 1/2 lemon (depending on how sour the cherries are)

  • Frosting
  • 100 g soft unsalted butter

  • 400 g sifted icing sugar

  • 3-4 tbsp cherry jam

  • Decoration
  • 1-2 tbsp cherry jam

  • A handful of chopped skinless almonds


  • In a bowl sift together flour, almond flour, sugar and baking soda. Add eggs, butter then using electric mixer, mix on medium speed for around 1 min.
  • Stop to add milk then continue mixing on high speed for around 30 sec.
  • Divide the dough into cupcake cases and bake on 170C for 20-22 min or until they are springy to touch.
  • In a pan add cherries, sugar, lemon zest and juice. Place on medium to high heat, bring to boil. Let it boil for a couple of min then crush the cherries using a fork. Continue boiling for around 25 min or until it thickens. Remove from the heat then using a blender, blend until smooth.
  • In a bowl add butter and mix with electric mixer for around 5min or until it becomes pale. Add sifted icing sugar in 2-3 stages and mix for 3-5 min between each addition. Add jam and mix until it evenly distributed.
  • Using apple corer or peeler, remove center of each cake. Add a teaspoon of jam into each hole.
  • Place frosting into a piping bag and pipe a generous amount on to each cake. Top with a teaspoon of jam and some chopped almonds.

Recipe Video



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