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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2
In large bowl, beat cake mix, water, oil and egg whites on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in cream cheese until blended. In small bowl, toss 1 cup cherries and 1/2 cup nuts with flour; stir into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.
3
Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
4
Frost cupcakes with vanilla frosting. Garnish with 3/4 cup cherries and 1/2 cup nuts.
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Substitute 1 box white cake mix for the yellow cupcakes. Make cake mix as directed on box for cupcakes except—use 1 1/4 cups water, 1/3 cup oil and 4 egg whites and beat in 1 package (3 oz) cream cheese, softened. Toss 1 cup chopped dried cherries and 1/2 cup chopped pistachio nuts with 1 tablespoon all-purpose flour; stir into batter. Bake 20 to 24 minutes. Cool as directed on box. For the frosting, substitute 1 container vanilla creamy ready-to-spread frosting. Garnish as directed in recipe.
Bake these cupcakes, but don’t frost them. Place in an airtight container and freeze. A few hours before serving, remove them from the freezer, frost and decorate.
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Nutrition Facts are not available for this recipe
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