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Gluten free cherry & almond vanilla cupcakes

The lovely peeps at Bombay Duck recently sent me a selection of their gorgeous baking goodies to whip up some sweet treats with. First up are the cute cupcake cases in bright colours each with fun designs on the base that come in a boxed set of 200. After much thought I decided to make Cherry and almond cupcakes with a bright pink almond frosting and cherry atop to match the fun kitch prints on the cupcake cases...

Pretty pink cherry & almond flavoured vanilla cupcakes with a cheeky cherry hidden inside

Gluten Free

12 large cupcakes


Cherry & almond flavoured vanilla cupcakes

  1. Preheat oven to 165C (fan assisted)

  2. Line baking tray with cases

  3. Place cherry juice and buttermilk in a small bowl and stir to combine

  4. In a food mixer beat butter for one minute

  5. Add sugar, vanilla extract and almond extract to butter and beat until light and fluffy

  6. Add egg whites one at a time to butter mix, beating well after each addition

  7. Gradually add flour and buttermilk alternating between the two, beating between each addition until well combined. Scrape down bowl as needed.

  8. Divide batter between the cases

  9. Place one cherry in the centre of the batter in each cup

  10. Bake for about 25 mins until cakes bounce back when lightly pressed

  11. Place on rack to cool

Almond frosting

  1. Cream butter and icing sugar using an electric whisk till light and fluffy

  2. Add in almond extract and food colouring, whisk till well combined and an even colour

  3. Add in double cream and whisk on high speed till light and fluffy

To decorate

  1. Fill piping bag fitted with a star nozzle with the almond frosting and pipe a swirl of frosting on to cooled cakes

  2. Sprinkle with white nonpareils and decorate with a cherry on top


Cherry & almond flavoured vanilla cupcakes

  • 115g butter (unsalted )

  • 4 large eggs (whites)

  • 220g gluten free plain flour

  • 1 tsp gluten free baking powder

  • 0.25 tsp bicarbonate of soda

  • 185ml buttermilk

  • 80ml cherries (juice)

  • 115g caster sugar

  • 1 tsp vanilla (extract)

  • 0.5 tsp almonds (extract)

  • 12 cherries (maraschino )

Almond frosting

  • 115g butter (unsalted)

  • 220g icing sugar

  • 3 tbsp double cream

  • 12 cherries (maraschino )

  • food colouring (pink)

  • 0.5 tsp almonds (extract)


See more...

Gluten free Almond & cherry cupcake
Adding sprinkles



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