1 box red velvet cake mix
1 can Cherry Pie Filling
1 C sour cream
1/2 C water
1/2 C veg. oil
3 large eggs
1 tsp. pure vanilla
1/2 C chopped pecans
Option: various decoration, according to season
Preheat oven to 350. Place cupcake holders inside cupcake pan. (or if you use Reynolds Jumbo Baking Cups, place them on cookie sheet). I used the Jumbo Baking Cups and made 16 cupcakes
In a large mixing bowl, add cake mix, sour cream, water, eggs and vanilla. Mix with an electric mixer for one minute on low. Increase speed to medium and beat 2 minutes more, scrape down the sides occasionally.
Place batter into cupcake holders, approximately 3/4 full. Bake in oven for 17-22 minutes or until toothpick inserted into the middle of the cupcake comes out clean. (The timing depends on the size of your cupcakes). Let cupcakes cool completely.
Use an apple corer (or grapefruit spoon) and make a hole in the middle of the cupcake. Drain the cherry pie filling. Fill the center of the cupcake with about 4 cherries (depending on the size of the cupcake). Place several chopped pecans on top of the cherries.
Top with cream cheese frosting. Decorate according to the season.
1 -8 oz. package reduced fat cream cheese, softened
8 tablespoons (1 stick) butter, at room temperature
3 ¾ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Cream cheese and butter in a large mixing bowl with an electric mixer. Mix at low speed for 30 seconds. Add sugar a little bit at a time, blending well after each addition. After all sugar is added mix for one minute. Add vanilla, increase speed to medium and mix for one minute or until icing is fluffy. (You’ll have leftover icing, you can freeze it for use later.)