Cherry Cobbler Cupcakes

 

Ingredients

Filling

• 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

Cupcakes

• 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

1  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.

2 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.