These Cherry Almond Cupcakes are so bright and festive - they're hard to resist! A beautiful almond cupcake, made from scratch, is topped with a cherry almond frosting that is just delightful! Topped with a cherry, these cupcakes are party-ready!
Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners and set aside.
Cream butter and sugar together in a large mixing bowl until light in color and fluffy, about 4 minutes.
Mix in sour cream and almond extract until well combined.
Add one egg white and mix until combined.
Add remaining two egg whites and mix until combined, scraping down sides of bowl as needed.
In a medium bowl, combine the flour, baking powder, and salt.
Add half of the flour mixture to the batter and mix until well combined.
Add the milk and water and mix until combined.
Add remaining flour and mix until well combined, scraping down sides of bowl as needed.
Fill the cupcake liners about halfway to two-thirds full of batter. Bake for 15 to 17 minutes or until an inserted toothpick comes out with a few crumbs.
Removed cupcakes from the oven and allow to cool for 2 to 3 minutes before transferring to a cooling rack to cool completely.