Cherry-Filled Cupcakes

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Blogger Diane Schmidt of Createdby-Diane shares a recipe for Cherry-Filled Cupcakes. Easy to prepare and delicious to eat, these fruit-filled cupcakes will have everyone wondering how the fruit found its way inside.

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PREP TIME 20 Min
TOTAL TIME 1 Hr 15 Min
SERVINGS 24

1: box Betty Crocker® SuperMoist® golden vanilla cake mix

1: can (21 oz) cherry pie filling

1: cup shortening

6: cups powdered sugar

3: tablespoons milk

24: maraschino cherries, well drained

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 Make cake batter as directed on box for 24 cupcakes. For each cupcake, spoon 3 tablespoons batter into muffin cup, then spoon 2 teaspoons pie filling onto center of batter. Bake and cool as directed on box for 24 cupcakes.
3 In large bowl, beat shortening, powdered sugar and milk with electric mixer on medium speed until creamy. Place frosting in decorating bag fitted with your choice of decorating tip. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; top each with a cherry.

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Nutrition Information:

1 Serving (1 Serving)

Review & Comments

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Posted 5/7/2012 5:11:35 PM REPORT ABUSE wheeki said:

Rating:

I thought they were very good and easy to make. I think I will try the icing that is on the tiramisu cupcakes next time. It is an 8 oz brick of cream cheese blended with 2 cups of powdered and then add 2 cups of whipping cream, whip to soft peaks. It is a lighter icing. And I think it will go better with the cherry filling.

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