Ingredients

The following ingredients have 24 Servings
  • 1 10-ounce jar maraschino cherries
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup buttermilk
  • 2 tablespoons maraschino cherry juice
  • 1 cup (unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon coconut extract

Instruction

  • Preheat the oven to 350 degrees and line two muffin tins with 24 cupcake liners.
  • Drain the marachino cherries and reserve the juice. Chop the cherries with a sharp knife.
  • In a large bowl beat the butter and sugar together until light and fluffy (stand mixer or hand mixer work great here), this should take 3-5 minutes. Add the egg whites one at a time, beating well after each one. Add the vanilla and almond extracts and stir to combine.
  • In a medium bowl add the flour, baking soda, baking powder, and salt. Whisk together.
  • In a small bowl combine the buttermilk and 2 tablespoons of the reserved maraschino cherry juice.
  • Add 1/3 of the flour mixture to the sugar mixture and stir to combine. Add 1/2 of the buttermilk mixture to the sugar mixture and stir to combine. Repeat with another 1/3 of the flour mixture, and then the rest of the buttermilk mixture, and finish with the last 1/3 of the flour misture, mixing after each addition. Stir in the chopped cherries.
  • Put 1/3 of a cup of the batter into the each of the prepared muffin cups. Bake for 12-15 minutes until the cake is done. You'll know that they are done when you press lightly on the top and the cake springs back (no indent is left) or a toothpick inserted into the center comes out clean.
  • When they are done, remove from oven and let the cupcakes cool in the pan for 5 minutes and then remove them from the pan onto a wire rack and let them cool completely before frosting.