It is White Claw Wednesday and tonight I am making White Claw Black Cherry Cupcakes and it is Cupcake Day to boot!

Here is what you will need:

Nonstick cooking spray
One box red velvet cake mix
One can of White Claw Black Cherry Hard Seltzer
3 large eggs
3/4 cup cherry jam or preserves
One can vanilla frosting
Maraschino cherries

Directions:

1. Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray.
2. Make the cake mix with 1 1/3 cups of the hard seltzer and the eggs together. Bake about 15-18 minutes and cool.
3. Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Put into a small bowl and refrigerate until completely cool and set, about 45 minutes.
4. Scoop out a small hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake). 
5. Mix the frosting with a spoon to make it fluffy. Ice and top each with a maraschino cherry.

Enjoy!