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.
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.
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