Maraschino Cherry Cupcakes

• Vegetarian

• Produce

  • 24 Cherries with, stems
  • 1/4 cup Cherry

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 4 tsp Almond extract
  • 6 cups Powdered/confectioners sugar
  • 1 box White cake mix

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 1/4 cup Heavy whipping cream
  • 3/4 cup Milk
  • 1/2 cup Sour cream

• Desserts

  • 1 cup Maraschino cherries

Found on lemon-sugar.com

Description

Ingredients

• 1 box white cake mix
• 3 eggs
• ⅓ cup vegetable oil
• ¾ cup milk (or buttermilk)
• ½ cup sour cream
• ¼ cup cherry juice (from Maraschino cherries)
• 2 teaspoons almond extract
• 1 cup Maraschino cherries, roughly chopped
• 1 and ½ cups (3 sticks) unsalted butter, softened
• 6 cups powdered/confectioners sugar
• 2 teaspoons almond extract
• ¼ cup heavy whipping cream
• 24 cherries with stems, for garnish

Directions

• 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 ⅔ 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.
• 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!