These delicious cherry cupcakes have undertones of almond flavoring, and who doesn't love a cupcake with a cherry on top? Recipe source: Adapted slightly from Your Cup of Cake
Serves: 24 cupcakes
Ingredients
cupcakes:
1 box white cake mix
3 eggs
⅓ cup vegetable oil
¾ cup milk (or buttermilk)
½ cup sour cream
¼ cup cherry juice (from Maraschino cherries)
2 teaspoons almond extract
1 cup Maraschino cherries, roughly chopped
frosting:
1 and ½ cups (3 sticks) unsalted butter, softened
6 cups powdered/confectioners' sugar
2 teaspoons almond extract
¼ cup heavy whipping cream
24 cherries with stems, for garnish
Instructions
Cucpakes:
Preheat oven to 325 degrees (F). Prepare a two 12-cup cupcake pans with papers, and set aside.
Rough-chop cherries, and set aside.
Combine remaining ingredients (cake mix, eggs, sour cream, oil, milk, cherry juice, almond) in a large bowl, and beat on medium speed with a hand mixer for two minutes.
Fold in chopped cherries.
Fill cupcake papers ⅔ full, with batter.
Bake 17-20 minutes or until a cake-tester comes out clean.
Allow to cool completely on a wire rack before frosting.
Frosting:
In the bowl of a stand mixer, beat butter until creamy.
Add powdered sugar and whipping cream, and beat until just combined.
Add almond extract, and beat until light and fluffy, about 4-5 minutes.
Frost as desired, and top with a cherry.
Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/maraschino-cherry-cupcakes/