Do you long for the lazy days of summer? It’s been so long since we have actually had a summer with absolutely nothing to do.
I remember when our kids were little, and we would look forward to summer time because it meant nothing but pool days and park fun.
Then our kids started getting older, we changed jobs, started a new business, and realized that summer is really just another season with more things to do.
Now don’t get me wrong. There are still plenty of lazy days basking in the sun at the pool, going for a drive to get milkshakes, or making a frozen salted caramel mocha hot chocolate at home.
But those fun things are scattered among baseball practice, soccer practice, dance classes, church activities, and work time. And don’t forget about trying to get quiet time, work out time and baking in between all the running around.
I’m feeling a nap come on just thinking about all of it.
This week we are getting things together for my husband to lead a team into Haiti for another pastor’s conference. (You can read about the Haiti Pastor’s conference and the lessons I learned from my trip to Haiti if you are interested.)
Plus, two of our kids will be celebrating their birthdays while he is gone, so we have a special birthday dinner for our family before he leaves. I should probably finish the food for that…
And then just when I thought baseball was over, our youngest got chosen for the All Stars baseball team, so more practices and games just went on the next few week’s schedule. I am super excited for him though.
One of the ways I like to relax is by spending time in my kitchen baking fun treats.
This homemade cupcake recipe is perfect for hiding pie filling in the center. I used a can of cherry pie filling, but you could absolutely use your favorite kind. Lemon curd, chocolate pudding, hot fudge…the filling ideas are endless! What would you fill yours with?
Since this is a cherry pie cupcake, I added some pie crust shapes to it. Use one refrigerated pie crust and cut shapes out. Sprinkle the shapes with cinnamon sugar and bake. Stars are great for the 4th of July, but you could do any small shape to go with your theme parties.
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For the Vanilla Cupcakes
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Topping and Filling
- 1 refrigerated pie crust
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- 21 ounce can cherry pie filling
- 1 cup milk
- 3.4 ounce box instant vanilla pudding
- 8 ounce container Cool Whip, thawed
- colored sprinkles
- Preheat the oven to 350 degrees. Place 24 lines in a cupcake pan.
- Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
- Sift together the flour, baking powder, baking soda, and salt. Add this alternately with the buttermilk until all has been mixed in.
- Beat the mixture for another 1-2 minutes on medium.
- Fill the liners with the batter. Bake for 16-17 minutes or until a toothpick comes out with just a few crumbs on it. Let cool completely.
- Stir together the sugar and cinnamon. Unroll the pie crust according to the package directions.
- Cut out mini star shapes. Place on a baking sheet and sprinkle lightly with the cinnamon sugar mixture. Bake at 350 degrees for 7-8 minutes. Let cool.
- Use a cupcake corer and remove the center of each cupcake. Use a teaspoon to fill the centers with cherry pie filling.
- Whisk together the milk and instant pudding. Refrigerate for 2-3 minutes until thick. Fold in the Cool Whip until light and creamy. Top each cupcake with a generous swirl of frosting.
- Add fun colored sprinkles and a star pie crust topper. Store the cupcakes in a sealed container in the refrigerator.
Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 176mgCarbohydrates: 36gFiber: 1gSugar: 15gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.