Cupcakes with Cherry (Print Version)
Vanilla cupcakes with centers filled with cherry pie filling, topped with vanilla buttercream frosting and maraschino cherries.
# Ingredients:
→ For the Cupcakes
01 -
24 vanilla cupcakes, cooked and cooled completely (from box mix)
02 -
20 oz can cherry pie filling
03 -
24 maraschino cherries (you need two jars)
→ For the Buttercream Frosting
04 -
3 cups powdered sugar
05 -
1 cup (2 sticks) butter, softened
06 -
2 teaspoons vanilla extract
07 -
2 to 4 tablespoons half and half
# Instructions:
01 -
Once the cupcakes are completely cooled, use a melon baller or small spoon to scoop out about 1 inch from the center of each cupcake. Discard the scooped-out cake. Spoon 2 to 3 cherries from the pie filling into the center of each cupcake, gently pressing them in.
02 -
In a mixing bowl, add the powdered sugar and softened butter. Beat for 3 minutes until light and fluffy.
03 -
Add the vanilla extract and 2 tablespoons of half and half. Beat for an additional minute until smooth.
04 -
Add more half and half, one tablespoon at a time, until the frosting reaches your desired consistency. It should be smooth and pipeable.
05 -
Place the frosting into a pastry bag fitted with a large star tip. Pipe frosting onto each cupcake in a swirl.
06 -
Drain the maraschino cherries and gently pat them dry with a paper towel. Place one cherry on top of each frosted cupcake.
07 -
Serve immediately or refrigerate until ready to serve. These are so pretty and delicious!
# Notes:
01 -
Make sure the cupcakes are completely cooled before filling and frosting them.
02 -
Use a melon baller or small spoon to scoop out the centers - don't go too deep or the filling will leak out the bottom.
03 -
The butter needs to be softened to room temperature for the best frosting texture.
04 -
Dry the maraschino cherries well before placing on top so they don't make the frosting wet.
05 -
These are best served the same day, but can be refrigerated for up to 2 days.