2 1/3 cups sugar
3 whole eggs
1 cup (2 sticks) butter, softened
3 cups self-rising flour
1 cup milk (I use 2%)
2 tsp. vanilla
1 (21 oz.) can cherry pie filling, divided (Comstock)

Preheat oven to 350°F. Grease muffin pans.

Mix sugar, eggs and butter. Add flour and milk. Add vanilla and mix well. Add 1/2 can of pie filling. Pour into muffin pans.

Bake at 350°F for 20 minutes.

CHERRY FROSTING:

2 cans prepared vanilla icing (your favorite)
reserved cherry pie filling

Mix together both cans of store-bought icing with reserved cherry pie filling.

Spread on top of cooled cupcakes.

Makes about 2 dozen.

Submitted by: Cody Kitchen