• Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
• In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
• In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
• Mix on medium speed for 2 minutes until light and fluffy.
• Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract.
• Mix for 1 minute on medium speed.
• Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
• Mix only until combined. Do not overmix.
• Dust the pitted and diced fresh cherries with the remaining tablespoon of flour and fold into the batter with a spatula.
• Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full.
• Bake for 21-22 minutes or until the cake is set. Cool completely.

Cherry Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups of confectioners sugar and mix on low speed.
• Mix until creamy, about 2 minutes.
• Add in maraschino cherry juice and ½ tsp milk, and mix again until combined and super fluffy.
• Decorate cupcakes using a piping bag and a large star tip then garnish with fresh or maraschino cherries.