There might be a better name for these Cherry Filled Cupcakes, but does it really matter? A rose by any other name would smell as sweet - and this Cherry Filled Cupcakes Recipe tastes amazing, no matter what you call them. They are so easy to make and tasty!
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Cherry Filled Cupcakes
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How to Make This Cherry Filled Cupcakes Recipe
Here are the Ingredients that you will need to make our Cherry Cupcakes
- 24 vanilla cupcakes, cooked and cooled completely
- 1 can, 20 oz, cherry pie filling
- 3 cups powdered sugar
- 1 cup, 2 sticks butter
- 2 teaspoons vanilla
- 2-4 tablespoons half and half
- 2 jars, 12 oz each, maraschino cherries
Directions for how to make our filled Cherry Cupcakes
Once cupcakes are cooked and cooled, use a melon baller to scoop out 1" of the center and discard.
Spoon 2-3 cherries of the pie filling into the center of the cupcake. Gently press inside.
To make buttercream frosting, add powdered sugar and butter to a mixing bowl. Beat for 3 minutes.
Add vanilla and 2 tablespoons of half and half and beat for an additional 1 minute. Add additional half and half, one tablespoon at a time until it's the desired frosting consistency.
Place frosting into a pastry bag fitted with a large star tip. Pipe onto each cupcake.
Drain juice from cherries and gently dry them with a paper towel. Place on top of the cupcake.
Serve immediately or refrigerate until ready to serve.
This recipe for cupcakes with cherry filling makes 24 cupcakes.
To print the recipe card for these cupcakes with cherry filling, simply click the recipe card below!
Cherry Filled Cupcakes Recipe
Cherry Filled Cupcakes Recipe
Ingredients
- 24 vanilla cupcakes cooked and cooled completely
- 1 can 20 oz, cherry pie filling
- 3 cups powdered sugar
- 1 cup 2 sticks butter
- 2 teaspoons vanilla
- 2-4 tablespoons half and half
- 2 jars 12 oz each, maraschino cherries
Instructions
-
Once cupcakes are cooked and cooled, use a melon baller to scoop out 1" of the center and discard. Spoon 2-3 cherries of the pie filling into the center of the cupcake. Gently press inside.
-
To make buttercream frosting, add powdered sugar and butter to a mixing bowl. Beat for 3 minutes. Add vanilla and 2 tablespoons of half and half and beat for an additional 1 minute. Add additional half and half, one tablespoon at a time until it's the desired frosting consistency.
-
Place frosting into a pastry bag fitted with a large star tip. Pipe onto each cupcake.
-
Drain juice from cherries and gently dry them with a paper towel. Place on top of the cupcake.
-
Serve immediately or refrigerate until ready to serve.
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