Cherry-Almond Vanilla Cupcakes

Step 1

Allow butter and egg whites to stand at room temperature for 30 minutes.

Step 2

Line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray).

Step 3

In a medium bowl stir together flour, baking powder, salt, and baking soda.

Step 4

In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

Step 5

Preheat oven to 350 degrees F.

Step 6

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Step 7

Add sugar, vanilla, and almond extract; beat until combined.

Step 8

Add egg whites, one at a time, beating well after each addition.

Step 9

Alternating, add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

Step 10

Spoon batter into prepared muffin cups, filling each about two-thirds full.

Step 11

Use the back of a spoon to smooth out batter in cups.

Step 12

Press a cherry half into batter in each cup.

Step 13

Bake for 15 to 18 minutes or until tops spring back when lightly touched.

Step 14

Cool cupcakes in muffin cups on wire racks for 5 minutes.

Step 15

Remove cupcakes from muffin cups. Cool completely on wire racks.

Frosting

Step 16

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.

Step 17

Gradually add 1 cup of the powdered sugar, beating well.

Step 18

Beat in maraschino cherry juice and almond extract.

Step 19

Gradually beat in additional powdered sugar.

Step 20

If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Step 21

Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes.

Step 22

If desired, top with cherries.