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Cherry Cobbler Cupcakes
Cherry Cobbler Cupcakes
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Prep Time:
30 minutes
Total Time:
2 hours
Impress guests with cherry-filled cupcakes for a delightful dessert.
Ingredients:
  • 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 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
Instructions:
  • Preheat oven to 350°F and prepare 24 regular-size muffin cups with paper baking cups. In a 2-quart saucepan, combine cherries and 3/4 cup sugar, cook over medium heat for 5 minutes. Mix cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla; stir into cherry mixture. Bring to a boil and simmer for 5 minutes until slightly thickened. Remove from heat.
  • Combine flour, baking powder, and salt. In a large bowl, cream butter and 2 1/2 cups sugar until fluffy using an electric mixer. Add eggs one at a time. On low speed, mix in flour mixture and milk alternately until just combined. Mix in 2 teaspoons vanilla and 2 teaspoons lemon juice. Fill muffin cups halfway with batter, add cherry filling, then top with remaining batter. Sprinkle turbinado sugar on top. Bake for 40 to 42 minutes until golden brown. Let cool for 15 minutes, then remove from pans and cool completely. Serve with ice cream.

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