Cherry Cobbler Cupcakes

  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 24

Ingredients

Filling

  • 1 bag (12 oz) frozen pitted cherries, thawed, coarsely chopped
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla

Cupcakes

  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups butter, softened
  • 2 1/2 cups granulated sugar
  • 4 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice
  • 1/4 cup turbinado sugar (raw sugar)
  • Vanilla ice cream, if desired

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture. Heat to boiling. Boil 5 minutes or until slightly thickened. Remove from heat.
  • 2
    Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely. Serve with ice cream.

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Total Fat
12g
0%
Saturated Fat
8g
0%
Sodium
164mg
0%
Total Carbohydrate
44g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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