Step 1

Preheat oven to 160 C / 320 F.

Step 2

Line muffin pan with cupcake liners or use baking cups.

Step 3

Place half the cherries in a food processor or blender and blend until smooth.

Step 4

Pass thru a sieve (optional). Set aside.

Step 5

Sift flour, baking powder, baking soda, salt and set aside.

Step 6

Cream butter and sugar until light and fluffy.

Step 7

Add eggs, one at a time, until well incorporated.

Step 8

Next, add flour, sour cream, and blended cherries – and combine well.

Step 9

Lastly, add the vanilla.

Step 10

Scoop batter into cupcake liners.

Step 11

Drop a pitted fresh cherry in the center of each batter.

Step 12

Bake on the center rack at 160 C / 320 F for about 20 to 25 minutes (mine took 20 mins).

Step 13

Cook cupcakes completely before frosting.

Step 14

Cream the butter for a minute until smooth.

Step 15

Add half the sugar and fresh cream. Combine well.

Step 16

Then add the second half of the powdered sugar – and combine well.

Step 17

Add vanilla and salt – and combine well.

Step 18

Now, whip until you have a light and fluffy whipped cream consistency buttercream – about 5 minutes.

Step 19

Prepare a piping bag with a large star tip for piping.

Step 20

Smear the piping bag on one side with raspberry red food color gel.

Step 21

Place buttercream in the bag and secure the top.

Step 22

Pipe a large swirl on the cupcake. The red food color gel will create a pretty red swirl effect as I have on these cupcakes.

Step 23

Top with a fresh cherry.