Cherry Popping Cupcake with Cherry-Almond Frosting – Best Healthy Dessert Idea

  1. Preheat oven to 350 degrees. Place liners in a cupcake pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
  3. In a large mixing bowl, beat butter with an electric mixer set between medium and high for 30 seconds. Add sugar, vanilla, and almond extract and beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately, add flour mixture and buttermilk to butter mixture, beating on low speed until just combined (do not over mix).
  4. Fill a prepared cupcake pan liners 2/3 high with cake batter. Press 2 halves of cherries half into the middle of each cupcake.
  5. Bake for 18-20 minutes. After cooling in pan for 15 minutes, remove cupcakes from pan and allow to cool on a wire rack. Pipe or use an offset spatula to ice with Cherry-Almond Frosting


Make the Cherry-Almond Frosting:

  1. In large mixing bowl, beat butter on high speed until fluffy. Add three cups of sugar, one at a time until combined. Add cherry juice and almond extract, along with last cup of sugar. Beat until smooth. Add more cherry juice, one teaspoon at a time, to reach desired consistency of frosting.

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