Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
• Gently fold in the chopped plums.
• Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or plum juice), and almond extract (if using) until smooth. Add more milk or powdered sugar as needed to reach desired consistency.
• Once the cupcakes have cooled completely, drizzle the glaze over the tops.