Cherry-Lemon Cupcakes (gluten-free)

Ingredients

• 1 1/2 Cups Rice flour
• 1 Tsp Baking powder
• ½ Tsp Salt
• 2oz Unsalted butter
• 2oz Cream cheese
• 1 Cup Sugar
• 3 Eggs
• 2 Tsp Kirsch
• 1/2 Cup Butter milk
• ¼ Cup Lemon juice
• 1 Lemon zested
• 30 Cherries diced

Directions

1. 1

   Cherry Cream Cheese Icing

   • 1/4 Cup Butter
   • 1/2 Cup Cream cheese
   • 2 Tbsp Cherry juice
   • 2 Cup Icing sugar

   1. Beat butter and cream cheese together until light and fluffy.

   2. Add cherry juice then sifted icing sugar gradually.

2. 2

   Pre heat oven to 350°F (175°C)

3. 3

   In a mixing bowl combine rice flour, baking powder and salt set aside.

4. 4

   In an electric mixer with paddle attachment, beat butter, cream cheese and sugar on medium speed until light and fluffy 2-3 min. Add eggs 1 at a time. Add kirish and beat for one minute on low speed. Add flour mixture and buttermilk alternating (beginning and ending with flour. Add lemon Juice, and zest, mix on low speed until combined.

5. 5

   Fold in BC Cherries.

6. 6

   Divide batter into baking cups and bake for 20 min.