Chocolate Cherry Cupcakes Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Cupcakes
  • 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
  • Frosting
  • 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.

    Brief Description

    Moist cupcakes with half the fat!

    Main Ingredient:

    flour

    Category:  Desserts

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 26 min

    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.

    Source

    Eating Well

    Posted By:

    cookingmama

    Posted On:

    July 8, 2012

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