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Cherry-Filled Cupcakes

 7 Ratings
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 24
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In this surprise-inside treat, the cupcake batter bakes around spoonfuls of pie filling. Mix things up by trying blueberry, lemon, strawberry or raspberry fillings, too.

Recipe by Diane Schmidt
January 17, 2012


box Betty Crocker™ SuperMoist™ golden vanilla cake mix
can (21 oz) cherry pie filling
cup shortening
cups powdered sugar
tablespoons milk
maraschino cherries, well drained


  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe.

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