Cherry Vanilla Cupcakes
Total Time
50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
24 servings
- 1/2 cup (1 stick) butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 cup buttermilk
- 1/3 cup maraschino cherry juice
- 1 1/2 cups sugar
- 1 tsp. vanilla, store-bought or homemade
- 1/2 teaspoon almond extract
- maraschino cherries with stems (optional garnish)
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- 3 tablespoons maraschino cherry juice or milk
- 1/2 teaspoon almond extract
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Preparation
Step 1
To Make The Cupcakes:
Step 2
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four baking cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk and cherry juice until combined; set aside.
Step 3
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
Step 4
Spoon (or use a cookie scoop to transfer) batter into prepared muffin cups, filling each about two-thirds full. Bake for 15 to 18 minutes, or until tops spring back when lightly touched. Cool cupcakes in baking cups on wire racks until completely cooled.
Step 5
Frost the cupcakes using a piping bag (with a star tip), or spread the frosting on with a knife. If desired, top with cherries.
Step 6
To Make The Frosting:
Step 7
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 4 cups frosting.
Step 8
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