Pretty cherry chip cupcakes for your #CookfortheCure Party! Raise donations for Susan G. Komen's 1,000 Cooks for the Cure by baking these light and moist pink buttermilk cupcakes, studded with maraschino cherries and topped with a fluffy bourbon vanilla whipped cream cheese frosting.
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Pour the liquid ingredients into the dry, and mix on low speed until smooth, about a minute. Stir in the chopped cherries and fill the prepared pan no more than ⅔ full of batter.
With the mixer at medium low speed, pour in the cold cream in a slow and steady stream.
When all of the cream has been incorporated, stop the mixer, scrape the bottom and sides of the bowl with a silicone spatula, switch to the whisk attachment, and then whip on medium high until the frosting holds stiff peaks (about a minute). Take care not to over-whip, or the frosting could thin out and become runny.
For more info on the frosting, click here: Whipped Cream Frosting.