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Categories:
cupcake liners filling cream cheese sugar egg vanilla yellow cake vanilla instant pudding milk vegetable oil eggs almond vanilla wafers topping cherry pie filling powdered sugar
Viewed: 66 - Published at: 2 years agoIngredients
- 28 cupcake liners
- Filling
- 1 (8 ounce) package cream cheese, at room temperature
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- Cupcakes
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 cup whole milk
- 2/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon almond extract
- 28 vanilla wafers
- Topping
- 1 (21 ounce) can cherry pie filling
- 1/4 cup powdered sugar
Method
- Preheat oven to 350.
- Line 28 cupcake cups with paper liners.
- Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute.
- Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes.
- Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans.
- Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
- Remove from pans and cool on wire rack for 15 minutes before topping.
- Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar.
- Store in the refrigerator.
