Pink Cherry Cupcakes, Divine

It's cherry blossom time in many parts of North America

so lets celebrate PINK!

  

These pretty, pink cupcakes are packed with flavor and perfect for Spring. Great for bake sales, birthday parties or anytime you're craving a great cupcake! Think pink.

Ingredients:
½ c. butter (1 stick), room temperature
1½ c. granulated sugar
4 egg whites, room temperature
1½ tsp. vanilla
2 c. cake flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1⅓ c. buttermilk
1 (10 oz) jar, maraschino cherries, finely chopped
3 Tbsp. reserved maraschino cherry syrup (from the jar of cherries)
Cherry Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese, room temperature
½ c. butter (1 stick), room temperature
2 Tbsp. reserved maraschino cherry syrup
1 tsp. vanilla
a few drops of red food coloring
1 (10 oz.) jar, maraschino cherries WITH stems
5½ - 6 cups powdered sugar

Instructions:
Preheat oven to 350 degrees. Line (two) 12-cup cupcake tins with paper liners. Set aside.
In a large mixing bowl with a stand or hand mixer, on low, cream together the butter and sugar until fluffy. While still on low, gradually add the egg whites one at a time. Add the vanilla and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, while mixer is on low. Batter will be smooth and creamy. Measure out the buttermilk, add the cherry syrup and stir. While mixer is on low, slowly add the buttermilk mixture to the batter. Lastly, add the chopped cherries, and slowly mix just until evenly dispersed into the batter.
Add the batter to the lined cupcakes and fill to ¾ full. Bake at 350 for 18-20 minutes, or until toothpick inserted comes out clean and free of crumbs. Let cupcakes cool.
While cupcakes are cooling, mix the frosting. With a clean bowl and stand or hand mixer, cream together the cream cheese and butter. Add the cherry syrup and vanilla, and continue to mix until smooth. Gradually add the powdered sugar one cup at a time. (Do this slowly, so you don't end up with powdered sugar everywhere.) Frosting will be thick and creamy. Lastly, add a few drops of red food coloring and thoroughly mix into the frosting to achieve a pink color. Spread or pipe on to the cooled cupcakes. Top with an additional maraschino cherry with stem.