212 ozjars of maraschino cherriesyou need TWO JARS
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.