Cherry Vanilla Cupcakes
- 1 1/4 cup all purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 cup sour cream
- 1/2 cup milk
- 4 large egg whites, room temperature
- seeds scraped from one vanilla bean
- 2 teaspoons pure vanilla extract
- 3 sticks unsalted butter, softened
- seeds scraped from one vanilla bean
- 2 teaspoons vanilla extract
- 1 1/2 pounds (24 ounces) confectioners’ sugar, sifted
- 12 ounces chopped maraschino cherries (pitted and stems removed)
- reserved juice from cherries, as needed
- Produce
- Reserved juice from cherries (1)
- Cooking & Baking
- All purpose flour (1 1/4 cup)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Cake flour (1 cup)
- Confectioners’ sugar (1 1/2 pounds)
- Kosher salt (1/2 teaspoon)
- Scraped from one vanilla bean, seeds (2)
- Sugar (1 1/3 cups)
- Vanilla extract, pure (2 teaspoons)
- Vanilla extract (2 teaspoons)
- Dairy
- Butter, unsalted (4 stick)
- Milk (1/2 cup)
- Sour cream (1 cup)
- Refrigerated
- Egg whites, large (4)
- Other
- 12 ounces chopped maraschino cherries (pitted and stems removed)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published February 12, 2013 (4 days ago).
33 people saved this recipe.
