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Cherry Funfetti Almond Cupcakes

Bake Cherry Funfetti Almond Cupcakes for a playful party treat, topped with cherry-almond frosting.

Ingredients

• 2 cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup light sour cream
• 2 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups buttermilk
• 1/2 cup sprinkles

For the frosting :

• 1 1/2 cup (3 sticks) unsalted butter, cold.
• 5 cups powdered sugar
• 1 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2-3 tablespoons maraschino cherry juice
• 1 tablespoon heavy whipping cream
• Maraschino cherry for garnish
• Sprinkles

Instructions

Step 1: Preheat and Combine the Wet Ingredients

Preheat the oven to 350°F and line a cupcake pan with vibrant pink, polka-dotted liners. In a large mixing bowl, combine granulated sugar, vegetable oil, whole eggs, vanilla extract and almond extract. Beat on medium speed until the mixture lightens in color and becomes slightly airy — about two minutes — scraping the bowl as needed to keep everything uniform and smooth. This is the moment the batter begins to pick up air and the texture moves from slick oil and eggs to a cohesive, pale ribbon-like mixture.

Step 2: Fold in Sour Cream, Flour and Buttermilk to Finish the Batter

Add the light sour cream and beat until fully incorporated so the mixture reads creamy and thick. Add half of the flour with the baking powder and salt, beat on low while slowly pouring half the buttermilk until the dry starts to disappear into a soft, elastic mixture. Repeat with the remaining flour and buttermilk on low speed, mixing only until everything is homogenous; finish by folding in the half cup of rainbow sprinkles with a spatula, scraping the bowl bottom and lifting the batter to ensure bright speckles are evenly distributed and the batter is glossy, thick but pourable.

Step 3: Portion, Bake and Cool Completely

Using a large cookie scoop, portion the batter into each lined cup, filling them about two-thirds full so the rise is even and domed but not overfilled. Bake in a 350°F oven for 14–16 minutes and check doneness with a toothpick — it should come out clean. Remove from the pan and cool completely on a rack so the crumb firms and the cupcakes settle, producing a tender, moist crumb ready to receive frosting.

Step 4: Whip the Butter for the Frosting

Cut cold unsalted butter into pieces and place them in the mixing bowl with the paddle attachment. Whip on medium-high for 5–7 minutes, scraping the bowl occasionally, until the butter is pale, aerated and spreadable. This is the foundational texture: light, whipped butter that will support many cups of powdered sugar without collapsing.

Step 5: Build the Cherry-Almond Frosting and Adjust Flavor

On low speed, add powdered sugar in stages: two cups first until incorporated, then the vanilla and almond extracts, another two cups, and finally the remaining cup with heavy whipping cream. After the middle addition, increase speed to whip air into the mixture for several minutes, then add 2–3 tablespoons of maraschino cherry juice to color and flavor the frosting a soft pastel pink. Taste and add more cherry juice or a splash of cream if needed, then whip to a light, pipeable consistency.

Step 6: Pipe, Garnish and Present

Fit a large 2D or 1M piping tip to a piping bag, mound a tall, swirled peak of the pink cherry-almond frosting onto each cooled cupcake, and finish each one with a bright maraschino cherry on its stem and a scattering of rainbow sprinkles. Arrange the finished Cherry Funfetti Almond Cupcakes on a simple serving platter and enjoy the contrast of moist, pale almond cake, pastel whipped frosting, glossy cherries and playful sprinkle speckles.

Notes

• Use room temperature eggs for better volume when mixing.
• Measure flour by spooning into the cup and leveling to avoid dense cupcakes.
• Use cold butter cut into pieces when whipping frosting for better aeration.
• Chill frosting briefly if it becomes too soft while piping.
• Freeze unfrosted cupcakes for longer storage and frost after thawing.