Chocolate-Cherry Cupcakes
"The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with about 40 calories and 3 grams saturated fat less than a traditional cream cheese frosting...."
INGREDIENTS
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For Cupcakes:
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3/4 cup whole-wheat pastry flour (see Note)
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3/4 cup cake flour
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1/2 cup unsweetened cocoa powder
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup granulated sugar
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1/4 cup canola oil
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup nonfat buttermilk (see Tip)
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1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
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For Frosting:
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6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
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1/2 cup reduced-fat sour cream
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1 cup packed confectioners’ sugar
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Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon
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