Go Back
Upside-down cherry almond cupcakes with caramelized cherries baked into the tops and toasted almond slices, displayed on a white cake stand with soft pink accents.
Print Pin

Upside-Down Cherry Almond Cupcakes

These upside-down cherry almond cupcakes feature a glossy cherry topping baked beneath tender almond-scented cake. Once flipped, each cupcake reveals jewel-like cherries caramelized in brown sugar and butter, sitting atop a soft, fluffy crumb with classic almond flavor.
Course Dessert
Cuisine American, European-Inspired
Keyword almond cake cupcakes, almond extract cupcakes, bakery style cupcakes, cherry almond cupcakes, cherry almond dessert, cherry dessert, elegant cupcakes, fruit-topped cupcakes, spring cupcakes, upside-down cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 300kcal
Cost $7.50 for entire recipe

Equipment

  • Standard 12-cup muffin pan
  • Mixing bowls (medium and large)
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Small spoon (for topping distribution)
  • Butter knife or offset spatula (for releasing cupcakes)
  • wire cooling rack
  • Parchment paper (for inverting)

Ingredients

Cherry Topping

  • 2 tbsp unsalted butter melted
  • ⅓ cup light brown sugar
  • ¾ cup cherries halved and pitted (fresh or thawed frozen)
  • ¼ tsp almond extract

Almond Cupcake Batter

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1½ tsp almond extract
  • ½ tsp vanilla extract
  • ½ cup whole milk or almond milk

Instructions

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well (but do not use liners).
  • Prepare topping: Spoon about 1½ teaspoons melted butter into each muffin well. Sprinkle evenly with brown sugar, then arrange cherry halves cut-side down. Add a tiny drop of almond extract to each well.
  • Mix dry ingredients: Whisk flour, baking powder, and salt.
  • Cream butter & sugar until light and fluffy (2–3 minutes).
  • Add eggs, one at a time, then mix in almond and vanilla extracts.
  • Alternate flour and milk, beginning and ending with flour, mixing just until combined.
  • Spoon batter gently over cherries, filling each cup about ¾ full.
  • Bake 22–25 minutes, until lightly golden and a toothpick comes out clean.
  • Cool 5 minutes only, then run a knife around edges and invert onto a parchment-lined tray.

Notes

  • Invert while warm: Let the cupcakes cool only 5 minutes before flipping. Cooling too long can cause the cherry topping to stick to the pan.
  • Grease thoroughly: Do not use liners—generously butter each muffin well to ensure clean release.
  • Cherry choice matters: Tart or sour cherries give the best balance against the sweet almond cake. If using sweet cherries, reduce brown sugar slightly.
  • Almond extract strength: Almond extract is potent—measure carefully to avoid an overpowering flavor.
  • Extra shine: Brush warm cupcakes lightly with cherry syrup or simple syrup for a glossy, bakery-style finish.
  • Texture boost: Add 1–2 tablespoons finely ground almonds to the batter for a subtle frangipane-like crumb.
  • Storage: Store covered at room temperature for 1 day or refrigerate up to 3 days. Bring to room temperature before serving.