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1
To make the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan, set aside.
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2
In a medium bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt. Set aside.
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3
In the bowl of your stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until creamy, about 2-3 minutes.
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4
Add the eggs, one at a time, mixing well after each addition.
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5
Reduce the mixer speed to low, and alternate adding the flour mixture and the Cherry 7-Up, beginning and ending with the flour, mixing well and scraping down the sides of the bowl as necessary. Add the vanilla and almond extracts, mixing well.
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6
Place about 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint).
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7
Evenly distribute the red cupcake batter among your prepared liners, about 1-2 teaspoons per liner, gently smoothing out the batter.
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8
Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, making sure not to mix the two batters. Be sure to cover the red batter completely so it doesn't bake up the sides and to the top.
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9
Bake for 15-20 minutes, or until a cake tester inserted in the middle comes out with a few moist crumbs attached. Let cool completely on a wire rack before frosting.
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10
To make the Buttercream Frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2-3 minutes.
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11
Add the pinch of salt, powdered sugar, vanilla and almond extracts, lemon juice, and maraschino cherry juice into the bowl. On low speed, incorporate the ingredients until the powdered sugar is mixed in. Increase the speed to medium and beat for about 2-3 minutes. If you like your frosting thicker, add more powdered sugar (small amounts at a time) and if you like it thinner add a bit more cherry juice.
