Chocolate-Cherry Cupcakes


3/4 cup whole-wheat pastry flour

3/4 cup cake flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/4 cup canola oil

1  large egg

1 teaspoon vanilla extract

1/2 cup nonfat buttermilk

1  1/2 cup chopped pitted cherries, fresh or frozen (thawed and drained)

To prepare 12 cupcakes:

Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.

Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda, and salt in a medium bowl.

Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).

Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.

An Extra Option: Cream Cheese Frosting

6 ounce reduced-fat cream cheese, at room temperature

1/2 cup reduced-fat sour cream

1 cup confectioners’ sugar, packed