🍒🍫 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.
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.