Cupcakes with Cherry
These delightful vanilla cupcakes feature a luscious cherry filling and are topped with creamy frosting, perfect for any occasion.
Ingredients
For the Cupcakes
- 24 vanilla cupcakes Golden-baked, warm, and soft.
For the Cherry Filling
- 1 can cherry pie filling Contains sweet, tangy cherries.
- 24 pieces maraschino cherries For topping.
For the Frosting
- 3 cups powdered sugar Sifted.
- 1 cup softened butter Creates creamy texture.
- 1 teaspoon vanilla extract Adds aromatic warmth.
- 2 tablespoons half and half Adjust for frosting consistency.
Instructions
Preparation
- Ensure the cupcakes are completely cooled.
- Using a melon baller, scoop out about an inch from the center of each cupcake.
Filling
- Spoon 2 to 3 cherries into the hollow center of each cupcake.
- Gently press the cherries into place.
Making the Frosting
- In a mixing bowl, combine sifted powdered sugar and softened butter. Beat for about three minutes until light and fluffy.
- Add vanilla extract and half and half. Beat again until smooth.
- If needed, add more half and half for desired consistency.
Assembling
- Transfer the frosting into a pastry bag fitted with a large star tip.
- Pipe generous swirls of frosting onto each filled cupcake.
- Place a maraschino cherry on top of each frosted cupcake.
Notes
For an additional flavor, consider adding a sprinkle of almond extract to the frosting. Store leftovers in an airtight container in the fridge for up to five days or freeze unfrosted cupcakes for up to three months.