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Chocolate Cherry Cupcakes
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Brief Description
Moist cupcakes with half the fat!
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Main Ingredient
flour
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Category: Desserts
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 26 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
To make ahead: Cover and refrigerate frosting for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day.
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Posted By: cookingmama
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Posted On: Jul 08, 2012
Number of Servings:
Ingredients:
- 3/4 cups - whole-wheat pastry flour
- 3/4 cups - cake flour
- 1/2 cups - unsweetened cocoa powder
- 1 1/2 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - salt
- 3/4 cups - granulated sugar
- 1/4 cups - canola oil
- 1 - large egg
- 1 teaspoons - vanilla extract
- 1/2 cups - nonfat buttermilk
- 1 1/2 cups - chopped pitted cherries
- 12 - cherries with stems for garnish
- 6 ounces - reduced-fat cream cheese room temperature
- 1/2 cups - reduced-fat sour cream
- 1 cups - packed confectioners' sugar
Directions:
Cupcakes:
Preheat oven to 350° F. Line 12 muffin cups with paper liners. Whisk whole wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and oil in a large mixing bowl with electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping sides of bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide batter among prepared cups (they will be full).
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22-26 minutes. Transfer to a wire rack and let cool completely.
Frosting: Meanwhile, beat cream cheese, sour cream and confectioners' sugar with an electric mixer until smooth. Refrigerate frosting until very cold (about 2 hours). Spread frosting on cooled cupcakes and decorate with a cherry on top, if desired.
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