For the Cherry Almond Vanilla Cupcakes:

Allow butter and egg whites to stand at room temperature for 30 minutes.

Line 24 muffin cups with paper bake cups.

Stir together flour, baking powder, salt, and baking soda.

In a 2 cup measuring cup combine buttermilk and cherry juice; set aside.

Preheat oven to 350 degrees.

Beat butter on high for 30 seconds.

Add sugar, vanilla, and almond extract; beat until combined.

Add egg whites, one at a time, beating well after each addition.

Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.

Stir in chopped cherries.

Spoon batter into prepared muffin cups, filling each about two-thirds full.

Bake for 18 to 20 minutes or until tops spring back when lightly touched.

Cool cupcakes in muffin cups on wire racks for 10 minutes.

Cool completely on wire racks.

For the Cherry Almond Butter Cream Frosting:

Allow butter to stand at room temperature for 30 minutes.

Beat butter until smooth.

Gradually add 1 cup confectioners' sugar.

Beat in maraschino cherry juice and almond extract.

Gradually beat in remaining confectioners' sugar.

If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.