Spumoni Cupcake

Slight adapted by a recipe I got off of "How to Eat a Cupcake" blog. Only difference is I didn't use cherry extract and opted to do a mix of maraschino cherries and canned cherry because I thought the canned cherries tasted too much like prunes plus when I eat the maraschino cherry, that tastes more like the cherry ice cream in spumoni to me. I also halved the recipe to make only twelve cupcakes.

This cupcake is half cherry batter and half chocolate batter topped with pistachio buttercream to finish off the three classic flavors in spumoni ice cream.

Cherry Batter

• 4 tbsp unsalted butter, room temperature
• 6 tbsp sugar
• 1/2 cup + 6 tbsp. flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 teaspoon cherry extract (I didn't have any)
  
• 1/4 cup whole milk
• 1/8 cup chopped cherries (canned or frozen, thawed)

Chocolate Batter

• 4 tbsp unsalted butter, room temperature
• 6 tbsp sugar
• 1/2 cup + 2 tbsp. flour
• 1/4 cup unsweetened cocoa powder
  
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 teaspoon cherry extract (I didn't have any)
  
• 1/4 cup whole milk
• 1/8 cup chopped cherries (canned or frozen, thawed)

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add cherry flavoring and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture and chopped cherries. Mix just until incorporated (do not overmix).
Fill muffin cups with 3 tablespoons of each batter, side by side. Bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 22 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.