Vanilla Cupcakes with Sour Cherry Frosting

Cupcakes

1. Place oven racks in the center position and preheat oven to 375° F
2. Line muffin tins with cupcake liners. Set aside.
3. In a large bowl combine both flours, baking powder, baking soda and salt. Whisk to combine.
4. In a medium bowl whisk together the milk, sour cream and egg whites. Set aside.
5. Fit a stand mixer with a paddle attachment (or use a hand mixer), then add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes or until light. Scrape the sides of the bowl as necessary.
6. While on medium speed, add the vanilla extract and 1/3 of the flour mixture, scraping sides as necessary
7. Add in ½ of the sour cream mixture
8. Alternately add the remaining flour mixture and sour cream until all wet and dry ingredients have been added. Mix until batter is fully incorporated and smooth.
9. Evenly divide batter among approximately 2 dozen lined muffin tins, filling each about 2/3 of the way full
10. Bake for 15 to 24 minutes, or until a toothpick inserted into the centers comes out clean
11. Cool on a wire rack

Sour Cherry Vanilla Frosting

1. Using a stand mixer fitted with the whisk attachment, set speed to medium and combine the butter and vanilla bean seeds
2. Mix until fluffy
3. Turn the mixer to low and slowly add the confectioners’ sugar while continuing to beat
4. Once well-blended, add in the vanilla and half the jar of sour cherry spread
5. Mix until well-combined and moist
6. Add remainder of sour cherry spread. Scrape down the sides.
7. Turn mixer to high and beat until frosting is smooth and fluffy
8. Pipe or decorate as desired