Preheat and prepare. Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners and set aside.
Mix up the batter. Using a handheld mixer, beat together the dry cupcake mix, 2 eggs, water, and softened butter in a mixing bowl as directed on the back of the box, about 2 minutes. Be sure everything in thoroughly combined. Divide the batter evenly among the wells of the muffin pan – I use a standard size spring-loaded ice cream scoop to get uniform cupcakes.
Fill and bake! Carefully top each cupcake with 1 tablespoon of cherry pie filling, placing the filling right in the center of the batter. It will sink into the batter a bit during the baking process, but help it along a little by gently spooning a little batter over the top. Bake for 18-20 minutes or until the cupcakes are lightly golden on top. Remove from the oven and cool on a wire rack for 10 minutes. Gently run a knife under the edge to release and remove the cupcakes from the pan and cool completely.
Garnish. Just before serving, whip the cream. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer (or use a handheld mixer and and a large mixing bowl) on medium-high speed for 2-3 minutes or until soft peaks form. Stir in vanilla. Spoon or pipe onto individual cupcakes and top with sprinkles. Makes 12 cupcakes.
Adapted from Betty Crocker
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