Cherry Cinnamon Cupcakes

Preheat the oven to 350 degrees.

Sift together the flour, baking soda, baking powder, salt and cinnamon.

Cream the butter and sugar until light. Add the eggs, one at a time, and beat well between each addition. Beat for one minute with a mixer or two minutes if mixing by hand.

Mix together the buttermilk and the vanilla extract. Alternately add the dry ingredients and the buttermilk to the batter, stirring until incorporated between each addition.

Quarter the cherries. Gently stir them into the batter.

Line cupcake molds with cupcake liners. Divide the batter between the cupcakes. Bake for about 25 minutes until a skewer inserted in the middle comes out clean.

While the cupcakes are cooling, make the frosting: In medium sized bowl beat together the butter and sugar until smooth. Add the cream cheese and vanilla extract and beat until smooth, about one minute. Stir in the cream. Frost the cupcakes with a metal spatula or use a piping bag.

Top each cupcake with a cherry and some sliced almonds.