Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.

Cream together the unsalted butter and granulated sugar in a large bowl for about 4 minutes until light and fluffy.

Mix in the sour cream and almond extract until fully incorporated, about 1-2 minutes.

Incorporate one egg white, mix well, then add the other two egg whites, ensuring everything blends smoothly.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add half of the dry ingredients to the wet batter, mixing on low until just combined, then add milk and water.

Stir in the remaining flour mixture until fully combined and scrape down the sides of the bowl.

Fill each cupcake liner halfway to two-thirds full with batter.

Bake for 15–17 minutes until a toothpick inserted comes out with a few moist crumbs.

Let the cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.

Frost the cooled cupcakes generously with maraschino cherry frosting.

Serve and enjoy your scrumptious Cherry Almond Cupcakes!