Maraschino Cherry Cupcakes

By á-6416

Ingredients

• frosting:
• 1 box white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 3/4 cup milk (or buttermilk)
• 1/2 cup sour cream
• 1/4 cup cherry juice (from Maraschino cherries)
• 2 teaspoons almond extract
• 1 cup Maraschino cherries, roughly chopped
• 1 and 1/2 cups (3 sticks) unsalted butter, softened
• 6 cups powdered/confectioners' sugar
• 2 teaspoons almond extract
• 1/4 cup heavy whipping cream
• 24 cherries with stems, for garnish

Preparation

Step 1

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 2/3 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!