Dried Cherry Vanilla Cupcakes

Yield: 24 cupcakes

Ingredients

1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

1 teaspoon vanilla extract

4 egg whites

1 package (3 ounce) cream cheese

1 cup chopped dried cherries

1 tablespoon all purpose flour

garnish each cupcake with 7 dried cherries immediately after removing from the oven

Directions:

Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans).

Place paper baking liners in each of 24 regular-size muffin cups.

In a large bowl, beat cake mix, water, oil, vanilla and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended.

In a small bowl, toss 1 cup chopped cherries with flour (to prevent sticking together); stir into batter. Divide batter evenly among muffin cups about two-thirds full each.

Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.

Remove from oven and immediately press 7 dried cherries into the top of each cupcake. Cool 10 minutes and remove cupcakes from muffins tins to cooling racks. Cool completely.

Note:
These cupcakes freeze well if placed in an airtight container.

Please note that some ingredients and brands may not be available in every store.