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Cherry-Filled Cupcakes

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By Diane Schmidt
Updated Dec 10, 2019
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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.

Cherry-Filled Cupcakes

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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