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Preheat your oven to 350 degrees and line a cupcake tin with 18 cupcake liners; set this aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, beat the butter and granulated sugar until the mixture is light and airy.
Place one maraschino cherry on top of the batter in each liner. Follow with about 1 tablespoon of batter over each cherry.
Since this batter is quite thick, you might find it easier to spread it evenly by dipping your fingertips in water first.
Bake the cupcakes for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack while still in their pans before frosting.
For the frosting, cream together the cream cheese and butter in a bowl until the mixture is smooth and light.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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