Cherry Popping Cupcake with Cherry-Almond Frosting – Best Healthy Dessert Idea


For the cupcake:

  • 1/2 cup butter, softened
  • 4 egg whites, at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk or sour milk*
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 24 maraschino cherries, halved

For the Cherry-Almond Frosting

  • 2 sticks butter, room temperature
  • 4 cups confectioners sugar
  • 3 tablespoons maraschino cherry juice
  • 1/2 teaspoon almond extract



*To make sour milk use 2 teaspoon of lemon juice poured into a glass measuring cup. Add enough milk to reach 3/4 of a cup. Stir, let sit for 5 minutes before using.

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