Prep Time: 40 Minutes • Start to Finish: 1 Hour 50 Minutes • Makes 24 cupcakes
1 Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, adding almond extract to batter. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
2 Just before serving, remove paper baking cups. Cut each cupcake crosswise into halves. On bottom half of each cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
3 Spoon frosting into small microwavable bowl. Microwave uncovered on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving 5 to 15 seconds longer if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
4 Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.
1 Cupcake: Calories 230; Total Fat 9g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
Tip Just the two of you? Wrap extra cupcakes tightly in plastic wrap, and freeze for up to 2 months.