Categories: Cupcakes-Muffins
Ingredients
- 1/4 cup whole-wheat pastry flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup granulated sugar
- 14 cup canola oil
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup nonfat buttermilk
- 1 1/2 cup chopped cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
- Frosting:
- 6 oz. reduced-fat cream cheese, at room temperature
- 1/2 cup reduced-fat sour cream
- 1 cup packed confectioners' sugar
Directions
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To prepare cupcakes: Preheat to 350 degrees. Line 12 (1/2 cup) muffin cups with paper liners.
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Whisk whole-wheat flour, cocoa, baking powder, baking soda and salt in a medium bowl.
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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).
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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.
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To prepare frosting: Beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
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Makes 12 cupcakes
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Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and in natural-foods stores. Store in the freezer.