Ingredients
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup sour cream
1 cup chopped maraschino cherries (drained and patted dry)
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp maraschino cherry juice
1/4 tsp almond extract
Maraschino cherries with stems (for topping)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla, almond extract, and sour cream.
Gradually add the dry ingredients to the wet mixture. Fold in the chopped cherries.
Spoon batter into liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
To make the frosting, beat butter until smooth. Add powdered sugar gradually, then mix in cherry juice and almond extract until creamy.
Frost cooled cupcakes and top each with a maraschino cherry.