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CherryMan Cupcakes

Ingredients

  • 1 (10 oz.) jar of stemless CherryMan Maraschino Cherries, chopped and drained
  • ½ c (4 oz.) reduced-fat cream cheese, softened
  • 3 tbs. butter, softened
  • 1/3 c powdered sugar
  • 2 tsp pure vanilla extract, divided
  • 1 ½ c all-purpose gluten-free flour
  • 2 tsp baking powder
  • ½ tsp. sea salt
  • 3 large egg whites
  • ½ c light brown sugar
  • ¼ c canola oil
  • ¾ c 1% milk

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Beat cream cheese and butter on high until fluffy, about 4 minutes. Add in half of the chopped cherries, powdered sugar, and ½ tsp. vanilla, and beat until smooth. Set aside.
  • In a large mixing bowl, whisk together flour, baking powder, and baking soda.
  • In a separate mixing bowl, whisk together milk, egg whites, brown sugar, oil, and 1 ½ tsp. vanilla until brown sugar has dissolved. Stir in dry ingredients until well combined. Fold in remaining chopped cherries.
  • Divide batter evenly into lined muffin pan, filling about half full.
  • Bake for 14-16 minutes.
  • Cool completely, then frost.