Cherry Almond Cupcakes in 35 Minutes

Instructions:

1. Cream together the softened butter and granulated sugar until the mixture looks pale and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the almond extract.
2. Whisk the flour, baking powder, and salt in a separate bowl. Gradually alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the flour. Gently fold in the chopped cherries—which have been tossed in a pinch of flour—until just combined.
3. Spoon the batter into lined tins, filling each about ⅔ full. Bake at 350°F (175°C) for 18-22 minutes until the tops spring back when lightly touched and a toothpick comes out clean.
4. Once the cupcakes are completely cool, beat the frosting butter, powdered sugar, heavy cream, almond extract, and salt together until velvety. Pipe the almond buttercream in a swirl on top and garnish with a single whole cherry.