Cherry Cupcakes 1 (18.25 ounce) box chocolate cake mix 1 (21 ounce) can cherry pie filling 1 (16 ounce) can vanilla frosting Preheat oven to 350. Prepare cake batter as directed on package. Spoon into 24 paper-lined muffin cups, filling each cup two-thirds full. Remove 24 cherries from pie filling, set aside. Spoon a generous teaspoon of remaining filling onto center of each cupcake. Bake for 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely. Spread each cupcake with vanilla frosting. Garnish each with reserved cherries.