If you love desserts that feel a little fancy but still fun, these cherry amaretto chocolate chip cupcakes are the perfect fit. The batter is gently almond-scented with amaretto, studded with juicy cherries and chocolate chips, and baked into soft, tender cupcakes that feel bakery-worthy without being complicated. Finished with a swirl of fluffy pink amaretto buttercream, they’re ideal for celebrations, holidays, or anytime you want a cupcake that’s both playful and elegant.

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🍒🍫 Cherry Amaretto Chocolate Chip Cupcakes

These cherry amaretto chocolate chip cupcakes are soft, moist, and bakery-style, with sweet cherry pieces, rich chocolate chips, and warm almond flavor from amaretto. Finished with a fluffy amaretto vanilla buttercream, they’re indulgent without being overly sweet and perfect for celebrations, parties, or anytime you want an elevated, dessert-shop-worthy cupcake.

Course Dessert

Cuisine American

Keyword almond cherry cupcakes, amaretto dessert, bakery style cupcakes, cherry amaretto cupcakes, cherry chocolate chip cupcakes, chocolate chip cupcakes, homemade cupcakes, party cupcakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 cupcakes

Calories 440kcal

Cost $11 for entire recipe

Equipment

• 12-cup muffin pan
• Cupcake liners
• Mixing bowls (medium and large)
• electric mixer (hand or stand)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Cooling rack
• Piping bag and tip or offset spatula (for frosting)

Ingredients

Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 ½ teaspoons almond extract
• 2 tablespoons amaretto liqueur
• ½ cup whole milk or buttermilk
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped cherries maraschino, well drained, or fresh
• 1 tablespoon cherry juice or syrup optional

Amaretto Buttercream

• ¾ cup unsalted butter softened
• 2 ½ cups powdered sugar
• 1 tablespoon amaretto liqueur
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk
• Pinch of salt

Instructions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, beat the cupcake butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the almond extract, amaretto, and cherry juice if using.
• Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
• Gently fold in the chocolate chips and chopped cherries.
• Divide the batter evenly among cupcake liners, filling each about three-quarters full.
• Bake for 18–22 minutes, until a toothpick inserted comes out clean or with melted chocolate only.
• Remove cupcakes from the pan and allow to cool completely on a wire rack.
• In a large bowl, beat the buttercream butter until smooth and creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Mix in the amaretto, vanilla extract, and salt.
• Add the cream or milk one tablespoon at a time until the buttercream is light and spreadable.
• Frost the cooled cupcakes and garnish as desired.

Notes

• Cherries: If using maraschino cherries, drain and pat dry very well to prevent excess moisture in the batter. Fresh cherries should be finely chopped and pitted.
• Amaretto Flavor: The alcohol bakes off, leaving a warm almond flavor. For stronger almond notes, increase almond extract slightly rather than adding more amaretto.
• Chocolate Chips: Semi-sweet chips balance the sweetness best, but dark or mini chocolate chips work well too.
• Mixing Tip: Do not overmix the batter once the flour is added; this keeps the cupcakes soft and tender.
• Frosting Amount: This buttercream makes enough for a generous swirl on 12 cupcakes. For lighter frosting, you may have extra.
• Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• Freezing: Unfrosted cupcakes freeze well for up to 2 months. Thaw at room temperature before frosting.
• Alcohol-Free Option: Replace amaretto with milk plus an extra ½ teaspoon almond extract.

FAQ

Can I make these cupcakes without alcohol?
Yes. The alcohol bakes off, but if you prefer no alcohol at all, replace the amaretto with milk and add an extra ½ teaspoon almond extract for flavor.

What type of cherries work best?
Maraschino cherries give the classic bakery flavor and color, while fresh cherries create a more natural, less sweet cupcake. Frozen cherries can be used if thawed and well drained.

Can I use a different frosting?
Absolutely. Chocolate buttercream, vanilla cream cheese frosting, or white chocolate frosting all pair beautifully with the cherry-almond flavor.

Do these cupcakes need to be refrigerated?
They can stay at room temperature for up to 2 days. If your kitchen is warm or you plan to store them longer, refrigerate and bring to room temperature before serving.

Can I make these ahead of time?
Yes. The cupcakes can be baked a day in advance and stored unfrosted. Frost just before serving for the best texture and appearance.

Can I turn this recipe into a cake?
Yes. The batter works well in an 8-inch round pan; adjust the bake time to about 28–32 minutes.

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• Fruit Punch Cupcakes – Bright and fruity with a playful twist
• Cinnamon Toast Crunch Cupcakes – Cereal-infused cupcakes with nostalgic crunch
• Licorice Cream Cupcakes – Unique licorice-infused flavor with creamy frosting
• Pink Lemonade Cupcakes – Tart, sweet, and perfectly pink for sunny days