Cherry & Almond Cupcakes

Cherry & Almond Cupcakes

The yummy combination of cherries (fresh, frozen or tinned) with almonds is a real winner. This easy baking recipe for cherry and almond cupcakes means you can quickly bring out a scrummy treat for a special teatime – they’ll really brighten your day! Topped with a delicious almondy buttercream icing and more gem-like cherries, these simple little cakes look as good as they taste.

  • Recipe serves: 10
  • Prep Time 15 min
  • Cook Time 20 min


  • 115 g (4oz) Flora Buttery
  • 115 g (4oz) caster sugar
  • 2 eggs Medium
  • 100 g (3 ½ oz) self-raising flour
  • 15 g (½ oz) ground almonds
  • 0.5 tsp almond essence
  • 55 g (2oz) fresh, canned or frozen cherries, roughly chopped
  • -Icing-
  • 55 g (2oz) Flora Buttery
  • 225 g icing sugar, sieved
  • 0.5 tsp almond essence
  • Fresh, canned or frozen cherries to decorate


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
  3. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  4. Mix icing ingredients together and then spread or pipe over the cakes. Decorate with cherries.