Cherry Vanilla Cupcakes with Almond Buttercream

While at the grocery store yesterday I impulsively grabbed a bag of frozen cherries.  So today I had to figure what to do with them.  I originally planned on doing chocolate and cherry, but I realized I didn't have any chocolate cake mix, or cocoa after I had already begun!  Time to get creative . . . cherry vanilla it is!  The almond buttercream was kind of an afterthought.  I mean who wants a vanilla cupcake with vanilla frosting - boring!  These cupcakes are light, yet satisfying.


Cherry Vanilla Cupcakes with Almond Buttercream
Cake:
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
2 eggs
1 box french vanilla cake mix


Filling:
1 bag frozen pitted dark sweet cherries, thawed and chopped and dusted with 1/4 cup sugar
1 pint heavy whipping cream
2 tsp vanilla extract
1 cup powdered sugar


Frosting:
1 cup butter, softened
2 tsp almond extract
1 tsp vanilla extract
2-3 cups powdered sugar
1 T half & half



1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the french vanilla cake mix while stirring.
5.  Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
7.  Place cupcakes on wire rack to cool completely.
8.  While cupcakes cool, whip heavy whipping cream, vanilla extract, and powdered sugar until stiff peaks form.  Fold in chopped, sugared cherries.
9.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with cherry cream filling.
10.  To make frosting:  beat butter until light and fluffy; add almond extract, vanilla extract, powdered sugar, and half & half;  beat until desired piping consistency is reached.
11.  Pipe frosting onto cooled, filled cupcakes.