Creamy Cherry Vanilla Ambrosia Cupcakes

By cecelia26_

Ingredients

• 1 package (10.25-oz.) Duncan Hines French Vanilla Cake Mix
• 3 large eggs
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 1/3 cup orange marmalade
• 27 Maraschino cherries,(from 10-oz.jar),cut 12 into halves and finely chop remaining
• 2/3 cup pecans, finely chopped, divided
• 1/2 cup pineapple pie filling or pineapple ice cream topping
• 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix
• 1 can of Frosting Creations™ Frosting Starter
• 2/3 cup flaked shredded coconut

Details

Servings 24
Adapted from duncanhines.com

Preparation

Step 1

1. Heat oven to 350 degrees F. Place cupcake liners in two 12-count medium muffin pans.
2. In a large bowl, beat first five ingredients until smooth and creamy. Reserve 12 halved cherries and stir remaining chopped cherries and 1/3 cup chopped pecans into cupcake batter. Pour cupcake batter evenly into prepared lined muffin cups each in pans.
3. Bake 18 to 24 minutes, or until toothpick inserted into cupcakes centers comes out clean. Let cupcakes cool completely, then remove from pans.
4. Use paring knife or apple corer to remove a small, 1” deep circle from the center of each cupcake.
5. Place 1 teaspoon of pineapple filling or topping in the center cavity of each cupcake.
6. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
7. Frost top of each cupcake with blended frosting evenly. Sprinkle over top of each frosted cupcake with coconut and remaining 1/3 cup chopped pecans evenly. Place a cherry half onto the top center of each decorated cupcake, with reserved cherry halved to complete. Serves 24 cupcakes.