Cherries Jubilee Cupcakes
- Servings: 12
- Prep Time: 10 Min
- Cook Time: 20
- Total Time: 30
|1 box||Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix|
|½ cup||Vegetable Oil|
|4 Tbsp||Philadelphia Whipped Cream Cheese|
|1 can||Cherry Pie Filling|
|2 pt||Heavy Whipping Cream|
|2 cups||Confectioner’s Sugar|
|1 jar||Maraschino Cherries With Stems|
Preheat oven to 350 degrees. In the mixing bowl of your Mix Master beat together at a high speed cake mix and next 4 ingredients. Beat on high for 3 minutes. Fold in can of cherry pie filling. In 1/3 cup measurements, scoop into cupcake cups in a muffin pan. Mix frequently to assure cherries stay evenly mixed throughout the batter. Bake cupcakes on center rack of oven for 20 minutes or until fully baked. They will sink down when removed from the oven, they will still be delicious! Allow to cool completely, at least to room temperature.
Pour cream into a well chilled metal mixing bowl. Add sugar. Whip for about 5 minutes with a well chilled beater.
Whip until soft peaks form. Put into a pastry bag and pipe onto well cooled cupcakes. Top with one maraschino cherry.