Vanilla Cupcakes with Sour Cherry Frosting

Classic vanilla cupcakes get a fruity twist with a fluffy sour cherry buttercream made with Divina Sour Cherry Spread. 

INGREDIENTS

1 1/4 c all-purpose flour
1 c cake flour
1 tsp baking powder
1/2 tsp kosher salt
1 stick unsalted butter, at room temperature
1 1/3 c sugar
1 c sour cream
1/2 c milk
4 large egg whites, at room temperature
1 vanilla bean pod, seeds scraped
2 tsp pure vanilla extract
3 sticks unsalted butter, softened
1 vanilla bean pod, seeds scraped
2 tsp vanilla extract
5 1/4 c confectioners’ sugar, sifted
1 jar Divina Sour Cherry Spread

INSTRUCTIONS

Cupcakes

1. Place oven racks in the center position and preheat oven to 375°F.
2. Line muffin tins with cupcake liners and set aside.
3. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder and salt.
4. In a medium bowl, whisk together the milk, sour cream and egg whites. Set aside.
5. Using a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean seeds on medium speed for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
6. Add the vanilla extract and one-third of the flour mixture.
7. Add half of the sour cream mixture.
8. Continue alternating the remaining flour mixture and sour cream mixture until all ingredients are incorporated and the batter is smooth.
9. Divide the batter evenly among approximately 24 lined muffin cups, filling each about two-thirds full.
10. Bake for 15 to 24 minutes, or until a toothpick inserted into the center comes out clean.
11. Transfer to a wire rack and cool completely.

Sour Cherry Vanilla Frosting

1. Using a stand mixer fitted with the whisk attachment, beat the butter and vanilla bean seeds on medium speed until fluffy.
2. Reduce speed to low and gradually add the confectioners’ sugar, mixing until incorporated.
3. Add the vanilla extract and half of the Sour Cherry Spread. Mix until smooth.
4. Add the remaining Sour Cherry Spread and scrape down the sides of the bowl.
5. Increase speed to high and beat until the frosting is light and fluffy.
6. Pipe or spread the frosting onto the cooled cupcakes and decorate as desired.