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Cherry and almond cupcakes

Cherry and almond cupcakes | Hello! Hooray!

Little One loves to bake so much, so when Littlest One is at nursery we always make sure that we bake something. A few weeks ago, we made these cherry and almond cupcakes. The day we baked them also happened to be her first day not being at nursery anymore, so we wanted to make something extra yummy. It’s lovely spending time baking together, and it’s a lovely thing to do when her little brother is at nursery! She always wants to know what we’ll be making, and I think it will be a lovely tradition. She chose how we would decorate them, and was very pleased that they look “a bit like space, Mummy!”. This recipe is actually originally for a cake, but it worked really well for cupcakes too. We used a muffin tray to make them.


200g glacé cherries

200g self-raising white flour

175g unsalted butter, softened

175g caster sugar

eggs (medium)

50g ground almonds 

1 tsp almond extract

2 tbsp flaked almonds – only use these if you’re making a cake version

For the frosting

250g icing sugar, sifted (plus extra for dusting)

80g unsalted butter, at room temperature

25ml semi skimmed milk

A few drops of almond extract

Food colouring (optional)

A few sprinkles (we used white chocolate stars)


Cherry and almond cupcakes by Hello! Hooray!


1.Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.

2. Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.

3. Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.

4. Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.

5. As the cakes cool, make the buttercream by creaming together the butter and icing sugar. Add the milk and almond extract (and a little colouring if you like) and beat until smooth. Pipe it onto the cupcakes and decorate with sprinkles.

Cherry and almond cupcakes decoration | Hello! Hooray! Delicious cherry and almond cupcakes | Hello! Hooray!

I’m definitely going to make this as a celebration cake at some point. In my new book, Colourful Fun Embroidery, I have created a super sweet bunting cake topper that I think would look fab on top of this! If you’d like to order a copy, you can do that here.

The original recipe for cherry and almond cupcakes can be found here.

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