Mix until smooth. Grease two muffin tins. Scoop half the cake mixture into the bottom of the muffin tins. Here's the trick. Add one heaping teaspoon of cherry pie filling on top of the mix so that it creates a yummy surprise in the middle once it's cooked. I used my homemade canned cherry pie filling, but regular pie filling or jam would work too. Top up the tins with the rest of the cupcake batter. Bake at 350F for approximately 15-20 minutes. Allow to cool and sprinkle with icing sugar.
These didn't last long! Enjoy!