Cherry Buttermilk Cupcakes

• FOR THE CUPCAKES:
• 3 cups Cake Flour
• 3/4 teaspoons Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 3 sticks Unsalted Butter, Softened
• 2 cups Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1/2 cups Diced Frozen Cherries
• 1-1/2 cup Full Fat Buttermilk
• FOR THE FROSTING:
• 4 sticks Unsalted Butter, Softened
• 2 pinches Salt
• 1-1/2 Tablespoon Vanilla Extract
• 4 Tablespoons Kirsch (Cherry Liqueur)
• 9 cups Powdered Sugar
• 3 drops Red Food Coloring

1. For the buttermilk cake:
2. Preheat the oven to 350u0b0F. Line muffin tins with paper liners.
3. Mix the cake flour, baking soda, baking powder, and salt in a bowl.
4. Cream the butter and sugar until light and fluffy, 3-5 minutes. Add the egg, vanilla, and cherries. Beat and scrape the bowl.
5. Alternate adding the buttermilk and flour mixture until batter in just combined. Scrape the bowl and mix again for just a moment.
6. Use a small measuring cup to fill the paper liners just over 1/2 full. Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
7. For the cherry frosting:
8. Beat the butter until light and fluffy. Scrape the bowl and beat in the salt, vanilla and Kirsch. Now add the powdered sugar, a little at a time, until the desired consistency is reached, making about 8-11 cups. Add food coloring if desired.
9. Piped frosting onto cooled cupcakes and enjoy.

flour, baking soda, baking powder, salt, butter, sugar, eggs, vanilla, frozen cherries, buttermilk, frosting, butter, salt, vanilla, powdered sugar

Taken from tastykitchen.com/recipes/desserts/cherry-buttermilk-cupcakes/ (may not work)