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These Cherry-Almond Vanilla Cupcakes are the perfect dessert for any birthday party or family get-together. Don't forget to spread the cherry cupcakes with butter frosting--and garnish with a cherry on top, of course! If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls.

You can cook Cherry cupcakes use 18 ingredients and 11 the steps. Here guides how you make it.

The main ingredient Cherry cupcakes as follows:

Provide of For cupcake batter:.
You need of unsalted butter.
Prepare of sugar.
Provide of eggs.
You need of pure vanilla extract.
You need of baking powder.
You need of salt.
Prepare of flour.
Prepare of milk.
Provide of can of cherry pie filling.
You need of For Buttercream:.
Provide of shortening.
You need of lightly salted butter, room temperature.
Provide of meringue powder.
Prepare of pure vanilla.
Prepare of (about 8 cups) powdered sugar.
Prepare of water (depending on consistency desired).
Provide of table salt.

This recipe was inspired by my favorite candy, chocolate covered cherries. The cupcakes are full of chocolate flavor and kept moist with the help of oil and butter. The frosting is a simple buttercream that is flavored with cherry preserves. Each cupcake gets a generous filling of cherry preserves and then topped with the cherry buttercream.

Instructions Cherry cupcakes

For the cupcake: At room tempterature beat unsalted butter at medium speed until creamy. Pour in sugar and beat well. Add 2 eggs one at a time, before adding the next make sure it is well combined..
Add vanilla, baking powder, salt, flour, and milk. Beat until it is smooth..
Take a cupcake baking tray and add cupcake liners and pour the batter into individual baking cups, until they are about 2/3 full. Bake at 350 for 20 minutes or until golden brown. Should get 24 -18 cupcakes..
For the butter cream: Measure water, put in small cup and add salt. Stir to dissolve..
Mix butter and Crisco on low until combined. Add meringue powder and vanilla extract. Mix on low to combine..
Add powdered sugar gradually, still mixing on low..
Gradually add salted water and mix on low for 1-2 minutes until well combined, scraping paddle and sides of bowl as necessary..
You will need a pastry bag and a tip #48..
I made these cupcakes 2 ways. First one I cut a hole in the top part center of the cupcake and filled it with cherry pie filling and did this with a few i was serving right away the rest i didnt fill..
I took a little bit of brown icing food coloring and dyed the icing a light brown. Then I iced the top of each cupcake. Then i put a spoonful of cherry pie filling and placed in on top..
I filled my pastery bag filled with buttercream and the tip on it. I decorated it like you would see it look like the sides and top of a cherry pie..

Spoon generous teaspoon of remaining cherry filling onto center of each cupcake. Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry. The cake for these Very Cherry Cupcakes takes an already moist cake recipe and amps it up with some chopped maraschino cherries. The frosting is a delicious cream cheese frosting, lightly flavored with the maraschino cherry syrup that nicely compliments the cake. Place a rounded teaspoonful of pie filling in the center of each cupcake.