Cherry Filled Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees F. Paper-line 24 muffin cups.
• Prepare cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
• Beat powdered sugar, butter, 2 tablespoons milk and vanilla extract in large mixer bowl until light and fluffy. Add another tablespoon of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
• Cut a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake.
• Frost cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.

Steps:

• Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
• In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

Steps:

• Heat oven to 350º F.
• Prepare cake batter as directed on package. Spoon 2 Tbsp. batter into each of 24 paper-lined muffin cups. Top each with 1 cherry; cover with remaining batter.
• Bake 20 to 23 min. or until toothpick inserted near centers comes out clean. Cool 10 min.; remove from pan to wire racks. Cool completely.
• Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring every 30 sec.; stir until completely melted. Cool 5 min. Add sugar, cream cheese and vanilla; beat with mixer until blended. Gradually add milk, beating until blended. Spread onto cupcakes.

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

Steps:

• Preheat oven to 350 degrees.
• Prepare cake mix according to package directions, using the eggs, water, and oil.
• Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
• Remove 24 cherries from cherry pie filling and set aside.
• Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
• Bake in preheated 350 degree oven for 20-25 minutes.
• Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
• Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.

Steps:

• Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
• Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• For the frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.
• Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.