Fresh Cherry Cupcakes

For this swap, DESSERTS, were our theme! I love sweets so this was something really fun!

Much like Jenna, I have never cooked with cherries. I love cherry flavored things but having to get a pit out of a fruit sometimes deters me from eating them! My sister and mom love cherries so when in season you can always find them in our refrigerator!

After tasting the cupcakes, I decided to make an almond flavor glaze versus a buttercream frosting. I'm more of a cake person and I think it highlighted the cupcake more! 

I also didn't have a cherry pitter but cutting around the pit worked for me! I'm definitely of the Alton Brown school of thought with one use items in the kitchen :)

Fresh Cherry Cupcakes

adapted from Jenna's Cooking Journey,who adapted from Baking Bites

Ingredients

1 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup buttermilk
1 cup fresh cherries, pitted and finely chopped
Almond glaze, listed below**

Directions

1.  Preheat oven to 350F.
2.  Line 16 muffin cups with paper liners.
3.  In a medium bowl, whisk together flour, baking powder and salt.
4.  In a large bowl, cream together butter and sugar until light. 
5. Blend in the egg, vanilla extract and almond extract until smooth. 
6. Working in two or three additions, gradually mix in the dry ingredients, alternating with additions of buttermilk and ending with an addition of the flour mixture.
7. Add in chopped cherries.
8.  Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack completely before frosting.
9. **To make almond glaze, combine 1 cup confectioner's sugar, 2 tsp. water, 1/2 tsp. almond extract. Mix together until no longer lumpy. You should have a thick glaze to cover your cupcakes. Glaze cupcakes. 

Enjoy!