Mawmaws Cherry Filled Frosted Cupcakes Recipes

MAWMAW'S CHERRY FILLED & FROSTED CUPCAKES

Steps:

• Preheat oven to 350. Mix your cake mix with whites, water, and oil. Line jumbo cupcake baker with jumbo paper liners.
• Fill liner almost halfway with cake mix. Then a teaspoonful of pie filling in the middle and a little more batter to cover pie filling, but no more then 2/3's full and make sure fruit filling is covered.
• Bake at 350 for 25-30 minutes or until top is golden and set when touched with fingertip. Remove and let cool completely before frosting.
• Frosting-Mix the powdered sugar, butter, extract and milk. Blend until thick and creamy add pink food coloring and mix well. Frost cooled cupcakes and let set 30 minutes or just dig right in. You can leave cupcakes plain or add more pie filling onto the top of the frosting! Enjoy!

CHOCOLATE-CHERRY CUPCAKES

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.