Step 1

Preheat the oven to 350 degrees. Line 10 to 12 muffin cups with paper liners and set aside.

Step 2

Whisk the flour, baking powder, and salt together in a small mixing bowl. Set aside.

Step 3

Beat the butter in a large mixing bowl until it’s smooth and creamy. Gradually beat in the sugar, mixing until fluffy and pale in color—3 to 4 minutes.

Step 4

Beat in the egg whites 1 at a time, followed by the vanilla and almond extract. Beat in the food coloring, if using.

Step 5

With mixer on low, beat in 1/3 of the dry ingredients, followed by half of the milk.

Step 6

Set the mixer aside and switch to mixing with a spatula. Add another third of the dry ingredients, the remaining milk, then the last of the dry ingredients. Stir until the flour is just incorporated.

Step 7

Fold in the chopped cherries.

Step 8

Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.

Step 9

Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.

Step 10

Add 2 1/2 cups powdered sugar, 3 tablespoons of milk, the cherry juice, vanilla, almond extract, and salt and beat to combine. Mix in food coloring (if using).

Step 11

Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.

Step 12

Frost and decorate cooled cupcakes as desired.