Makes 24
Ingredients:
• 2 cups flour + 2 tbsp. for coating cherries
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp sea salt
• ¾ cup organic sugar
• ¼ cup honey
• 1 tsp pure vanilla extract
• ½ cup unsalted butter, melted
• 1 ½ cups Greek yogurt
• 3 cups pitted and chopped fresh cherries
Frosting:
• 8 ounces cream cheese, softened
• ½ cup organic sugar
• 3 cups heavy cream
• 24 fresh cherries to top each cupcake
Preheat oven to 350 F. Line pan with cupcake liners.
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Rinse, cut, pit, and chop cherries. Set aside in a bowl.
In another bowl, beat eggs and sugar on high for about 5 minutes, or until foamy and thick. Add honey and vanilla. Beat for 2 more minutes.
Add melted butter and Greek yogurt. Beat on medium until combined. Sift and mix in flour in two separate additions. Mix carefully not to deflate air bubbles.
Sprinkle cherries with flour. Add cherries in the batter and gently mix.
Fill each liner up 3/4 with batter. Bake for 20 minutes. Let cool before frosting.
Frosting: Beat cream cheese and sugar until smooth and sugar is completely dissolved. Add vanilla extract. Mix just until combined. Add heavy cream. Start on low and gradually increase mixing speed to prevent splatters. Beat cream until thick, around 1-2 minutes.
Transfer into a piping bag to frost cupcakes. Top each cupcake with a cherry. Can refrigerate cupcakes in a closed container.