Cherry Cupcakes

CUPCAKES:
1/2 cup drained maraschino cherries cut into quarters
1/3 cup juice reserved
1 1/4 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup sugar
1/2 cup butter or margarine
2 eggs
1/2 tsp almond extract
red food coloring

FROSTING:
3 cups confectioners sugar sifted if lumpy
6 Tblsp butter or margarine at room temperature
4 1/2 Tblsp milk
1/4 tsp almond extract
sprinkles in assorted shapes such as flowers, hearts etc

TO MAKE CUPCAKES: Preheat oven to 350*F. Line 12 muffin cups with cupcake liners. Combine reserved cherry juice with 1/3 cup water; set aside. In bowl combine flour, baking powder, cinnamon and salt. In bowl with mixer at high speed beat sugar with butter until light and fluffy, 2-3 mins. Beat in eggs and extract until combined. Reduce speed to medium. Beat in flour mixture alternately with reserved juice mixture until just combined. Stir in cherries and 1-3 drops food coloring until just combined. Divide mixture among muffin cups. Bake 20 mins. or until toothpick inserted into center comes out with moist crumbs clinging. Cool in pan on rack 5 mins. Remove from pan; cool completely on racks.

FROSTING:
In bowl with mixer on medium speed beat together sugar, milk, butter and extract until smooth. Spread over cupcakes; decorate with sprinkles.

Makes 12 servings.