Chocolate-Cherry Cupcakes

Made it,
Loved it.

Serving size 12

Prep Time 40MIN

Total Time 3HR

Ingredients

¾ cup whole-wheat pastry flour (see Note)
¾ cup cake flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
¼ cup canola oil
1 large egg
1 tsp vanilla extract
½ cup nonfat buttermilk (see Tip)
1 ½ cup chopped pitted cherries, fresh or frozen (thawed and drained), plus fresh cherries with stems for garnish

Directions

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.

2. Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.

3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).

4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.

Ingredients

6 oz reduced-fat cream cheese, at room temperature
½ cup reduced-fat sour cream
1 cup packed confectioners’ sugar

Directions

5. To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.

Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.