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Cherry-Filled Cupcakes

Prep 20 min
Total 1 hr 15 min
Servings 24

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. MORE+ LESS-

By Betty Crocker Kitchens

January 17, 2012

Ingredients

box Betty Crocker™ Super Moist™ golden vanilla cake mix

can (21 oz) cherry pie filling

cup shortening

cups powdered sugar

tablespoons milk

maraschino cherries, well drained

Steps

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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.

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.