Cherry topped holiday cupcakes
– 2 cup flour – 2 tsp baking powder – 1/2 tsp salt – 1 cup butter, softened – 1 cup sugar – 3 large eggs – 2 tsp Vanilla – 3/4 cup Milk – 1 as needed Jar of maraschino cherries
Preheat oven to 350°F.
In bowl, combine flour, baking powder, and salt. Whisk together.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until smooth and frothy. Slowly add flour with milk. Beat until smooth.
Line cupcake pans with paper or foil holders. Fill each cupcake tin with batter, half way.
Bake for approximately 15minutes, Or until cake does not stick to toothpick. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
Whip up cream cheese frosting to top your cupcakes –see my favorite cream cheese frosting recipe–
Top each cupcake with a single rinsed and dry patted maraschino cherry.