Description
Sweet summer cherries nestled in classic “cherry pie cupcakes” bring nostalgic bakery charm to dessert tables. Delicate cake layers topped with luscious cherry filling and buttery crumble promise a delightful experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 box Betty Crocker white cake mix
- 1 can (21 ounces / 595 grams) cherry pie filling
Optional Toppings:
- Whipped cream
- Ice cream
Instructions
- Prepare the vanilla cake batter following the packaged mix guidelines, ensuring a smooth and consistent mixture.
- Carefully arrange cupcake liners in a standard muffin tin, creating an even surface for baking.
- Gently pour the cake batter into each liner, filling approximately two-thirds of each compartment to allow room for rising.
- Create a small indentation in the center of each cupcake batter using the back of a spoon.
- Delicately spoon cherry pie filling into the center of each cupcake, allowing it to slightly sink into the batter.
- Transfer the muffin tin to a preheated oven and bake until the cupcakes are golden brown and a inserted toothpick emerges clean.
- Remove from the oven and allow the cupcakes to cool completely on a wire rack, preventing soggy bottoms.
- Once cooled, top with a dollop of fluffy whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
- Serve and enjoy these delightful cherry-infused cupcakes as a sweet dessert or afternoon treat.
Notes
- Swap boxed cake mix for homemade batter to control sugar and ingredients for a healthier version.
- Create a gluten-free option by using alternative flour blends like almond or coconut flour.
- Use fresh cherries instead of canned filling for a more vibrant, less processed taste and added nutrition.
- Consider reducing pie filling amount to prevent overflow and ensure even baking during cupcake preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg