Cut cherries in half; chop half the cherry halves. Reserve remaining cherry halves for garnish. Beat cake mix, pudding mix, wine, juice, oil, eggs and zest in large bowl with mixer until blended. Stir in chopped cherries and apples.
Spoon batter into 24 paper-lined muffin cups.
Bake 25 to 30 min. or until toothpick inserted near center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Top each cupcake with COOL WHIP and 1 cherry half just before serving.
Stir 1/4 tsp. orange or lemon extract into COOL WHIP before serving.
Substitute 1 cup apple cider for the wine and apple juice.
Stir red food coloring into mixture before stirring in fruit.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.