Almond Maraschino Cherry Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 1/2 tsp Almond extract
  • 3 cup Powdered sugar
  • 1 box White cake mix

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1 cup Butter
  • 1 Milk
  • 3/4 cup Milk or buttermilk
  • 1/2 cup Sour cream or plain yogurt

• Desserts

  • 1 cup Maraschino cherries

Found on yourcupofcake.com

Ingredients

• 1 box white cake mix
• 3 eggs
• 1/3 C. oil
• 3/4 C. milk or buttermilk
• 1/2 C. sour cream or plain yogurt
• 2 tsp. almond extract
• 1 C. Maraschino cherries, roughly chopped
• 1 C. butter, softened
• 1 1/2 tsp. almond extract
• 3-4 C. powdered sugar
• milk, if needed

Directions

• 1. Preheat oven to 350 degrees and line pan with cupcakes liners.
• 2. Sift cake mix into a small bowl to remove any lumps and set aside.
• 3. In a large bowl combine eggs, oil, milk, sour cream and almond extract until smooth.
• 4. Stir in cake mix.
• 5. Fold in chopped maraschino cherries.
• 6. Fill cupcake liners 3/4 full and bake for 17-22 minutes.
• 7. Almond Buttercream: Beat butter for 2 minutes. Add almond extract and slowly add in powdered sugar until you reach your desired consistency. If it becomes too thick, add a little milk.
• 8. Pipe frosting onto cooled cupcakes and top with sprinkles and more Maraschino cherries. Now go kiss your man and feed him a cupcake!