Cherry Pie Cupcakes

FOR THE CUPCAKES:

½ cup butter, softened

½ cup oil

1 ½ cups granulated sugar

4 eggs, room temperature

2 teaspoons vanilla extract

3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

1 ¼ cups milk, room temperature

1/2 (18 oz.) jar of Cherry De-Lite Pie Filling

FOR THE FROSTING:

1 cup butter

3-4 cups powdered sugar

2-3 Tablespoons milk or cream

2 teaspoon cinnamon

1 teaspoon vanilla extract

INSTRUCTIONS

1.Preheat oven to 350° F. Line two cupcake pans with liners and set aside.

2.In a large bowl, beat together the butter, oil, and sugar until light and completely combined. Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.

3.In a medium-sized bowl, stir to combine the flour, baking powder, cinnamon, and salt. Gently fold half of the flour mixture into the butter mixture, followed by the milk, then the remaining flour mixture.

4.Portion 1 scoop (approximately 1 to 1 ½ Tbsp) of batter into each cupcake liner and bake for 5 minutes.

5.Remove the cupcakes from the oven and place 1 Tbsp of Cherry De-Lite Cherry Pie Filling in the center of each cupcake. Top with the remaining cupcake batter (approximately 1 ½ Tbsp each).

6.Bake for 12-15 minutes, or until a toothpick inserted in the center comes out without any wet cake batter. Remove from oven and set aside to cool.

7.While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter and 2 cups of the powdered sugar together for 2 minutes. Add 2 tbsp of milk, cinnamon, and vanilla; beat well to combine. Add additional powdered sugar to taste and texture preferences as desired.

8.Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon Cherry De-Lite Cherry Pie Filling (about 1 Tbsp per cupcake) into the center of the frosting.

You can use a boxed cake mix instead of making the cupcakes from scratch.

Store at room temperature if serving same day, otherwise cover loosely and refrigerate for up to 3 days. Remove from refrigerator and let sit on the countertop to bring to room temperature before serving.

*Reshared from Crayons&Cravings