I do love maraschino cherries, probably because they are deliciously sweet.  Baking a Moment adds chopped cherries to a moist and delicious vanilla cupcake…with the end result being so very pretty!  The cream cheese frosting is flavored with a bit of bourbon for a little extra kick.  Wonderfully different!

Cherry Chip Cupcakes with Bourbon Vanilla Frosting

Makes about 12 cupcakes

Ingredients
For the Cherry Chip Cupcakes:
  • 1¼ cups all purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup buttermilk
  • ⅔ cup vegetable oil
  • 1 egg white
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • ½ cup maraschino cherries, drained and finely chopped
For the Bourbon Vanilla Frosting:
  • 4 ounces cream cheese (half a brick; do not use the kind in a tub)
  • ¼ cup granulated sugar
  • 1 teaspoon good bourbon whiskey (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup heavy cream, cold
Instructions
To Make the Cherry Chip Cupcakes:
  1. Preheat the oven to 350 degrees F and line a cupcake pan with papers.
  2. Place the flour, sugar, baking soda, and salt in a large mixing bowl and stir to combine.
  3. Stir the buttermilk, oil, egg white, extracts, and vinegar together, in a large liquid measure.
  4. Pour the liquid ingredients into the dry, and mix on low speed until smooth, about a minute. Stir in the chopped cherries and fill the prepared pan no more than ⅔ full of batter.
  5. Bake for 18 minutes or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Do not brown. Cool completely and frost with Bourbon Vanilla Frosting.
To Make the Bourbon Vanilla Frosting:
  1. Place the cream cheese in a medium bowl, along with the sugar, bourbon (if using), and extracts. Beat on medium speed (using the paddle attachment) until smooth and creamy.
  2. With the mixer at medium low speed, pour in the cold cream in a slow and steady stream.
  3. When all of the cream has been incorporated, stop the mixer, scrape the bottom and sides of the bowl with a silicone spatula, switch to the whisk attachment, and then whip on medium high until the frosting holds stiff peaks (about a minute). Take care not to over-whip, or the frosting could thin out and become runny.
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