Cupcakes with Cherry
Delightful vanilla cupcakes filled with cherry pie filling and topped with creamy frosting, perfect for any gathering or occasion.
Ingredients
For the Cupcakes
- 24 pieces vanilla cupcakes, cooked and cooled completely Using a quality box mix for simplicity.
- 20 oz can cherry pie filling Bursting with juicy cherries.
For the Frosting
- 3 cups powdered sugar, sifted For smoother texture.
- 1 cup butter, softened Achieve creamy perfection.
- 2 teaspoons vanilla extract For depth and aroma.
- 2 to 4 tablespoons half and half To adjust frosting’s richness and creaminess.
For Decoration
- 24 pieces maraschino cherries You'll need two jars for this recipe.
Instructions
Preparation
- Once the cupcakes are completely cooled, use a melon baller or small spoon to scoop out about 1 inch from the center of each to create a pocket for the cherries.
- Spoon 2 to 3 cherries from the cherry pie filling into the center of each cupcake, gently pressing them in.
Making the Frosting
- In a mixing bowl, add the powdered sugar and softened butter. Beat this mixture for about three minutes until light and fluffy, scraping down the sides of the bowl.
- Add the vanilla extract and 2 tablespoons of half and half. Beat again for another minute until smooth and beautifully blended.
- If the frosting is too thick, add more half and half, one tablespoon at a time, until it reaches your desired consistency.
Decorating the Cupcakes
- Place the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a swirl.
- Drain the maraschino cherries and pat them dry with a paper towel. Place one cherry on top of each frosted cupcake.
Notes
Allow cupcakes to cool completely before filling. Ensure not to overmix the frosting for the best texture.