Several months ago, I pinned a recipe from BHG for Minature Cherry-Almond Vanilla Cupcakes. They looked so good! I had been looking for a reason to make them so I decided to give them a try as the dessert for our Labor Day party. I opted to make a dozen regular cupcakes instead of 24 minis. I also used GF flour instead of regular flour. When I use GF flour which is much finer, I increase the amount that a recipe calls for. In this case, I added 1/4 cup extra. Below are the ingredients.
Cream the butter and sugar together along with the vanilla and almond extracts. Mix the dry ingredients together with a fork then mix the wet ingredients together.
Alternate the addition of the cherry mixture and the dry ingredients into the mixing bowl until you get a smooth batter.
Fill the desired cupcake wells 3/4 full with batter. Push half a maraschino cherry into each well and then smooth the batter to cover it.
Bake for 20 minutes in a 350*F oven. You always need to bake GF items a few minutes longer than when you use regular flour.
Let cupcakes cool completely before frosting. I actually made these the day before serving and stored in an airtight container. I decorated the cupcakes a few hours before the party. The frosting consisted of just 5 ingredients and came together in about 2 minutes!