Step 1

Preheat oven to 350°F. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray.

Step 2

Mix flour, baking powder, and salt in a medium bowl. Mix milk, vanilla, almond extract, and egg whites in a small bowl. Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat at low speed 1 minute. Spoon batter into cups, filling two-thirds full.

Step 3

Bake at 350°F for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Brush bourbon over cupcakes. Cool completely (about 45 minutes).

Step 4

Mix coconut-pecan frosting and raisins in a medium bowl. Spread white frosting evenly over cupcakes. Make slight indentation in frosting in center of each cupcake; spoon about 1 tsp. coconut-pecan frosting mixture in each indentation. Top each with a cherry.