Cherry-Filled Cupcakes
Diane Schmidt
Updated Dec 10, 2019
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
Ingredients
- 1 box Betty Crocker™ Super Moist™ 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
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2Make 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.
-
Step3In 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
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved