1 - 10 of 41 for cherry pie cupcakes
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Put vanilla wafers ... holders about 1/2 way up. Bake at 350 degrees for 15-20 minutes. Let cool and top with cherry pie filling. Store in refrigerator.
Combine first 4 ingredients. Put 1 water in bottom of each muffin cup. Put mixture on top of each wafer to 2/3 full. Bake at 375 degrees for 15 ...
Beat cream cheese, ... cupcake liner. Fill cups 2/3 full with cream cheese mixture. Bake at 375°F for 15 to 20 minutes until set. Top with Cherry pie filling.
Mix cream cheese, ... oven for 10 minutes; let cool. Add 1/2 spoonful of fruit or one cherry on top; chill and enjoy. These are a big hit for all occasions.
Beat the first ... with the mixture. Bake at 375 degrees for 15 minutes. Spoon cherry filling on top of each baked cupcake. Chill 1 hour before serving.
Beat first 5 ... of mixture. Bake at 375 degrees for 15 minutes. Spoon cherry filling on top of each. Chill 1 hour. May be frozen without cherry filling.
Mix softened cream cheese, sugar and eggs until smooth. Place one wafer into each cupcake holder and spoon in cheese mixture to 2/3 full. Bake at 350 ...
Place a vanilla ... cupcake holders. Bake and while cupcakes are still warm put cherry pie filling on top. Refrigerate. Bake at 350 degrees for 15 minutes.
Mix the first ... preheated 350 degree oven. Allow to cool. Spoon on cherry pie filling. Keep refrigerate until serving time. Makes 2 to 2 1/2 dozen cupcakes.
Beat first 5 ... cool. Top with cherry pie filling (or pie ... Refrigerate cream cheese desserts. They will remain fresh for up to 3 days in refrigerator.
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