Walnut Cherry Cupcakes

Walnut Cherry Cupcakes


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These festive walnut cherry cupcakes will be a great way to celebrate the holidays. Serve up on a festive platter and enjoy every bite.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • For the cupcakes:
  • 1 1/2 C. all-purpose flour
  • 1 1/2 C. cake flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. ground cinnamon
  • 1/2 C. chopped walnuts
  • 1 C. (2 sticks) unsalted butter, room temperature
  • 1 3/4 C. sugar
  • 4 lg. eggs, room temperature
  • 2 tsp. almond extract
  • 1 1/4 C. milk
  • Frosting:
  • 12 oz. cream cheese, room temperature
  • 1/2 C. unsalted butter, room temperature
  • 1 lb. powdered sugar, sifted
  • 2 Tbs. brown sugar
  • 1/2 Tbs. almond extract
  • 1 tsp. ground cinnamon

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Begin by preheating oven to 350 degrees. Line 28 muffin tins with paper liners. Sift together both flours, baking powder, salt, walnuts, and cinnamon. Mix together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition. Divide batter among lined cups, filling each 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Cool completely before icing. To make the frosting: Blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes. Garnish with a plump cherry and mint leaves. 

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