Ingredients

Cupcakes

• 384 g all-purpose flour
• 384 g all-purpose flour
• 4.60 g baking power
• 1.50 g salt
• 339 g butter, softened
• 502 g granulated sugar
• 200 g eggs
• 200 g eggs
• 5 g vanilla
• 9.45 g lemon juice
• turbinado sugar

Filling

• 125 g Tree Top IQF Cherry Halves, thawed and coarsely chopped
• 150 g granulated sugar
• 6 g cornstarch
• 14.17 g lemon juice
• 1.30 g vanilla

Directions

For filling, in a 2 quart saucepan, cook cherries and sugar over medium heat stirring to dissolve sugar; about 5 minutes.  Mix cornstarch, lemon juice and vanilla together.  Stir into cherry mixture.  Bring to a boil.  Boil for 5 minutes or until slightly thickened.  Remove from heat.

Preheat oven to 350°F.  Place paper baking cups in 2 (12-cup) muffin pans.

To make cupcakes, mix flour, baking powder and salt in a medium bowl.  In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy.

Add eggs, 1 at a time, beating just until blended after each addition.

Add flour mixture alternately with milk, beating at low speed just until blended.  Stir in vanilla and lemon juice.

Divide half of batter among muffin cups; top with cherry filling and remaining batter.  Top with turbinado sugar.

Bake for 40 to 42 minutes, or until golden brown.  Remove cupcakes from pan and cool on a wire rack.  Serve cupcakes warm with a scoop of vanilla ice cream, if desired.