Cherry Cupcakes

Beat room temperature butter with sugar for a few minutes until the volume increases and the mixture becomes lighter in color.

Add room temperature eggs and vanilla paste, mixing until smooth and combined.

Fold in the dry ingredients, then pour in the lukewarm milk and mix again until you have a smooth batter.

Divide the batter among the cupcake liners (about 50g each).

Bake at 300-320°F for about 25-30 minutes.

Thaw the cherries, add sugar mixed with pectin, bring to a boil, and simmer for 1-2 minutes.

Finish by stirring in the citric acid and let cool completely.

Mix cream cheese with powdered sugar, add heavy cream and vanilla paste, then whip until you get a thick, spreadable frosting.