Following one of the Lucky Leaf recipes, I decided to change it up and instead of making the usual coffee cake in a big pan, I made a smaller one and used the rest for cupcakes.
Next time I won't fill them up as much because some did overflow, but it doesn't matter, the end result is yummy :)
Blackberry Coffee Cake Cupcakes
2 cups all-purpose flour (9 oz)
2 teaspoons baking powder
1/2 teaspoon salt (increase to 3/4 if using unsalted butter)
1 stick (4 oz) butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 can (21 oz) Premium Lucky Leaf Blackberry Pie Filling
Preheat oven to 350 degrees F. Spray a 13×9 inch pan with flour-added baking spray.
Mix the flour, baking powder and salt together in a bowl and set aside.
In a large mixing bowl, beat the butter and sugar until creamy. Beat in the eggs and vanilla. By hand or using lowest speed of the mixer, stir in the flour mixture.
Spread the batter in the pan reserving a bout 1 cup.
Spread the pie filling over the batter. Drop gobs of reserved batter over the pie filling.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with moist crumbs rather than batter. Let cool.