Cherry Cobbler Cupcakes

Ingredients

• 12 oz cherries frozen thawed pitted coarsely chopped
• 0.8 cup granulated sugar 
• 2 tablespoons cornstarch 
• 1 tablespoon juice of lemon 
• 0.5 teaspoon vanilla 
• 3 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1.5 cups butter softened
• 2.5 cups granulated sugar 
• 4  eggs 
• 0.5 cup milk 
• 2 teaspoons vanilla 
• 2 teaspoons juice of lemon 
• 0.3 cup sugar raw ( sugar)
• 1 serving whipped cream 

Equipment

• bowl
• sauce pan
• oven
• hand mixer
• muffin liners

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 24 regular-size muffin cups. In 2-quart saucepan, cook cherries and 3/4 cup sugar over medium heat 5 minutes.
3. Mix cornstarch, 1 tablespoon lemon juice and 1/2 teaspoon vanilla; stir into cherry mixture.
4. Heat to boiling. Boil 5 minutes or until slightly thickened.
5. Remove from heat.
6. Mix flour, baking powder and salt. In large bowl, beat butter and 2 1/2 cups sugar with electric mixer on medium speed until fluffy.
7. Add eggs, one at a time. On low speed, alternately add flour mixture with milk, beating just until blended. Stir in 2 teaspoons vanilla and 2 teaspoons lemon juice. Divide half of batter among muffin cups; top with cherry filling and remaining batter. Top with turbinado sugar.
8. Bake 40 to 42 minutes or until golden brown. Cool 15 minutes; remove from pans. Cool completely.
9. Serve with ice cream.