MawMaw's Cherry Filled & Frosted Cupcakes

Nancy Allen

By
@mawmawnan

These Cherry filled cupcakes I made for my grand daughter who loves all things cherry!


Featured Pinch Tips Video

Comments:

Serves:

12 cupcakes

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1
duncan hines white cake mix
3
egg whites
1 c
water
1/4 c
veg.oil
1 Tbsp
almond extract
1 can(s)
wilderness cherry pie filling

CHERRY FROSTING

3 c
powdered sugar
1/4 c
butter, softened
1 tsp
cherry extract
wiltons pink food coloring
2 tsp
milk (more if needed)

Directions Step-By-Step

1
Preheat oven to 350. Mix your cake mix with whites, water, and oil. Line jumbo cupcake baker with jumbo paper liners.
2
Fill liner almost halfway with cake mix. Then a teaspoonful of pie filling in the middle and a little more batter to cover pie filling, but no more then 2/3's full and make sure fruit filling is covered.
3
Bake at 350 for 25-30 minutes or until top is golden and set when touched with fingertip. Remove and let cool completely before frosting.
4
Frosting-Mix the powdered sugar, butter, extract and milk. Blend until thick and creamy add pink food coloring and mix well. Frost cooled cupcakes and let set 30 minutes or just dig right in. You can leave cupcakes plain or add more pie filling onto the top of the frosting! Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy