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  • Preeti Shridhar

Cherry Almond Cupcake

Market is flooded with cherries these days. The weather is also pleasant. So there is no excuse for not baking these delicious Cherry Almond Cupcakes.

Enjoy them with a cup of Coffee. Ideal for kids too after a hectic online schedule.

This recipe gives 9 Cupcakes.

I have used raw sugar as I don't use white sugar at all. Feel free to replace it with castor sugar.

Keep the yogurt on a sieve for sometime to drain off all liquid. We are looking for thick yogurt here..

All ingredients should be at room temperature.


Flour 90 gms

Butter 40 gms

Oil 25 gms

Raw Sugar 80 gms

Thick Yogurt 40gms

Baking Powder 1/4 tsp

Lemon zest 1 tsp

Vanilla Extract 1 tsp

Cherries 10 quartered

Almomds Sliced 2 tbsp

Egg 1


  1. Whisk flour and baking powder with a fork or sieve it.

  2. Line your cupcake tray with paper or silicon moulds.

  3. Toss the cherries in a tsp of flour.

  4. Beat butter with a hand mixer for a minute.

  5. Now add in sugar and oil.

  6. Beat till light and fluffy ...say for three minutes.

  7. Now add in the egg and beat for a minute.

  8. Add vanilla extract and lemon zest.

  9. Beat again.

  10. Add the dry ingrediens in 3 batches alternately with yogurt.

  11. The first and last addition has to be dry ingredients.

  12. Mix lightly with a spatula.

  13. Fold in 3/4 of cherries.

  14. With a spoon scoop the batter in cup cake moulds.

  15. Fill the liners no more than 3/4...leaving some space for them to rise.

  16. Press remaining cherry and almond slices .

  17. Bake at 160 degrees Celsius for 20 - 22 minutes , till a skewer inserted comes out clean.

  18. After a minute remove the cupcakes from the tray and let them cool on the wire rack.

  19. Since the weather is moist and warm ,I prefer to referigerate whatever is left at the end of the day.


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