I had a ton of cherries leftover that I pitted and then kept in the freezer for when the mood strikes. A cherry mood. I threw together a quick vanilla cupcake and folded in some cherries and yum. There you go. These are fine without frosting which is just dandy since it’s been 100 degrees here in L.A. The poor frosting would never make it…
1-3/4 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/3 cup whole milk
2 cups pitted cherries
Preheat oven to 375° F. Prep a cupcake pan with liners.
In a bowl, whisk flour, baking powder, and salt.
In large electric mixing bowl, beat butter and sugar until combined. Add in the eggs, 1 at a time, until well combined.
Alternate the flour and the milk into the butter mixture. Mix in the vanilla, and then fold in the cherries.
Spoon batter into prepped cups 3/4 full. Bake cupcakes 15-20 minutes or until toothpick inserted in centers comes out clean. Let cupcakes cool on a wire rack. Sprinkle with powdered sugar.