Shirley Temple Cupcakes

• FOR THE CUPCAKES:
• 1 box French Vanilla Cake Mix, 18 Ounce Box (used: Betty Crocker Super Moist)
• 1 can Diet 7-UP (12 Oz)
• 1/2 cups Maraschino Cherries, Stemmed And Chopped
• 2 Tablespoons Maraschino Cherry Juice
• FOR THE TOPPING:
• 4 ounces, weight Philadelphia 1/3 Less Fat Cream Cheese
• 1/2 cups Marshmallow Cream
• 1 container Lite Cool Whip (12 Oz)
• 1 Tablespoon Maraschino Cherry Juice
• 24 Maraschino Cherries, For Garnish

1. For cupcakes: Combine all of the cupcake ingredients and beat with an electric mixer for 2 minutes. Line (24) cupcake tins with papers and fill 2/3 full with batter. Bake according to cake package directions for cupcakes. Let cool completely before topping.
2. For icing: In a medium bowl combine all of the topping ingredients, except cherries, and beat with an electric mixer until light and fluffy.
3. Top cooled cupcakes with a generous dollop of "lite icing" and top with a cherry.

mix, maraschino cherries, maraschino, cream cheese, marshmallow cream, maraschino, maraschino cherries

Taken from tastykitchen.com/recipes/desserts/shirley-temple-cupcakes/ (may not work)