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1.
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Preheat oven to 350 F.: 2.
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Line with 18 liners and set aside.
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Meanwhile, in a large bowl, prepare the cake mix according to package directions until smooth and combined.
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Stir in the pudding mix until incorporated.
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Evenly portion the batter among the muffin tins, filling about 3/4 of the way full.
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: 3.
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Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean or with light moist crumbs.
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Cool completely, then core the cupcake's centers out by inserting a small paring knife into the cupcake, and gently removing the center of it.
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Discard the center pieces.
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Or eat them :-) : 4.
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Using a small spoon, fill the cupcake cavities with the cherry pie filling, trying to get at least 2 cherries in the center of each cupcake.
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Set the cupcakes aside.
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: 5.
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In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla and cream with the paddle attachment for about 1-2 minutes or until creamy.
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Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy.
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Pour the frosting into a piping bag or the like - we used a catsup squeeze bottle.
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18
: 6.
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Pipe the frosting high onto the cooled & filled cupcakes, ensuring you completely cover the center cavity.
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Repeat with remaining cupcakes.
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Take your red sparkle gel and begin drawing squiggly lines up and down the sides of the cupcake, centering from the top point of the cupcake.
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Plop an eyeball onto the top of the cupcake then pop the cupcakes into the fridge for an hour to help the frosting set.
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: 7.
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Marvel in your delicious creation
