Cherry Vanilla Cupcakes

• 2 cup flour
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup + 2 tablespoons sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup low-fat milk
• 25 cherries, pitted and diced

1. Preheat oven to 300u0b0F and line 18 muffin tins with paper wrappers; set aside.
2. Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy.
3. Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced cherries and spoon batter into prepared muffin tins).
4. Bake for 17-22 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.

flour, baking powder, salt, unsalted butter, eggs, vanilla, almond, lowfat milk, cherries

Taken from www.epicurious.com/recipes/member/views/cherry-vanilla-cupcakes-50019724 (may not work)