If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
To drain maraschino cherries well, place on paper towels to absorb excess liquid.
If you prefer, you may substitute any flavor fruit pie filling for the cherry pie filling. For added variety, try blueberry, lemon, strawberry or raspberry.
The pie filling will settle at the lower part of each cupcake during baking.
Ateco tip #510 was used to frost these cupcakes.