CHERRY COBBLER CUPCAKES

Cherry Cobbler Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 16

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1 bag (12 oz) frozen pitted cherries, thawed, coarsely chopped
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups butter, softened
2 1/2 cups granulated sugar
4 eggs
1/2 cup milk
2 teaspoons vanilla
2 teaspoons lemon juice
1/4 cup turbinado sugar (raw sugar)
Vanilla ice cream, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture. Heat to boiling. Boil 5 minutes or until slightly thickened. Remove from heat.
Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely. Serve with ice cream.

Nutrition Facts : Calories 295, Carbohydrate 44 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 164 mg