CHERRY CUPCAKES

By á-30256

Ingredients

• 1 (18-3/4 OZ) BOX CHOCOLATE CAKE MIX
• 3 EGGS
• 1-1/3 CUPS WATER
• 1/2 CUP VEGETABLE OIL
• 1 (21 OZ) CAN CHERRY PIE FILLING
• 1 ( 16 OZ) CAN VANILLA FROSTING

Preparation

Step 1

PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS, ADDING EGGS, WATER AND OIL. POUR BATTER INTO 24 PAPER-LINED MUFFIN-PAN CUPS, FILLING TWO-THIRDS FULL.

REMOVE 24 CHERRIES FROM CHERRY FILLING; SET ASIDE. SPOON A GENEROUS TEASPOON OF REMAINING CHERRY FILLING ONTO CENTER OF EACH CUPCAKE.

BAKE IN PREHEATED 350 DEGREE OVEN 20 TO 25 MINUTES. COOL IN PANS FOR 10 MINUTES. REMOVE FROM PANS. LET COOL COMPLETELY. FROST CUPCAKES WITH VANILLA FROSTING. GARNISH CUPCAKES WITH RESERVED CHERRIES.

MAKES 24 CUPCAKES