1 (18.25 oz pkg) white cake mix
3 egg whites
1/2 cup light sour cream
2 tbsp. canola oil
1-3/4 tsp. cherry extract
3 tbsp. white and blue sprinkles
1 cup butter, room temperature
3 cups confectioners' sugar
3 tbsp. 1% milk
Royal blue concentrated food coloring
18 maraschino cherries with stems, from 10 oz jar

Preheat oven to 350°F. Line 18 muffin cups with liners. In bowl, with mixer on medium speed, beat cake mix, 1 cup water, egg whites and sour cream, oil and 1-1/2 teaspoon extract until blended. Stir in sprinkles.

Divide evenly among liners. Bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Transfer to racks, cool completely. In bowl, with mixer on medium-high speed, beat butter until fluffy. Gradually beat in sugar. Beat in milk and remaining 1/4 teaspoon extract until fluffy and smooth. Add food coloring, beat until blended.

Spread over cupcakes, top with cherries.

Submitted by: Sherry Monfils