Preheat oven to 350 degrees.

Line cupcake tin with cupcake liners.

Sift together flour, baking soda, baking powder and salt. Set aside.

In a large bowl, use a hand held mixer on medium speed to beat butter and granulated sugar together until creamy, about 3-4 minutes.

Beat in egg whites and vanilla until combined, about 1-2 minutes.

With the mixer on medium, beat in 1/3 of flour mixture. Once combined, beat in 1/3 of buttermilk. Continue alternating with remaining flour mixture and buttermilk.

Spoon thick batter into cupcake liners. Fill each liner 2/3 of the way full.

Bake for 15-20 minutes or until toothpick inserted comes out with a few crumbs on it.

Allow to cool in cupcake tin for a couple of minutes. Transfer to cooling rack to cool completely.

To make the frosting, use a hand held mixer on medium speed, cream together cream cheese and butter until smooth. Beat in vanilla.

Gradually add in sugar. Beat until, thick but spreadable mixture. Fold in cherry preserves. Frosting will turn pink. Once combined, use to frost cupcakes.

Once the cupcakes are completely cool, frost with cherry cream cheese frosting. Note: I used a piping bag, but if you don't have one you can place frosting in a large resealable bag with the corner snipped.

Place 1 cherry on top of each cupcake.