Irresistible Cherry Pie Cupcakes: The Perfect Fusion of Pie and Cupcake
If you adore the classic taste of a homemade cherry pie and can’t get enough of soft, pillowy vanilla cupcakes, then get ready to fall in love with these incredible Cherry Pie Cupcakes! Imagine a tender, moist vanilla cupcake, secretly harboring a luscious center of sweet cherry pie filling, all crowned with a swirl of velvety smooth buttercream frosting. It’s truly the best of both worlds, offering a delightful twist on two beloved desserts in one perfectly portioned treat.
These cupcakes are more than just a dessert; they’re an experience. Each bite delivers that unmistakable burst of fruity cherry flavor, perfectly balanced by the rich, comforting notes of vanilla cake and creamy frosting. They’re not just delicious; they’re also a feast for the eyes, making them an ideal choice for parties, potlucks, holidays, or simply a special weekend indulgence.
Much like our popular apple pie cupcakes, these individual-sized cherry desserts are not only incredibly fun to eat but also surprisingly easy to prepare. Whether you’re a seasoned baker or just starting out, you’ll appreciate how simple it is to achieve such a gourmet taste using readily available ingredients, including convenient canned cherry pie filling. Of course, for those who love to take things a step further, making your own homemade cherry pie filling is always an option and adds an extra layer of personalized flavor!
This recipe transforms a classic pie into a portable, shareable delight. The baking process is straightforward, and the result is a stunning dessert that looks as impressive as it tastes. Get ready to impress your friends and family with these homemade cherry pie cupcakes – they’re sure to become a new favorite in your recipe collection!
For another equally delightful cherry-infused treat, be sure to try this vibrant maraschino cherry cake – it’s a moist and flavorful cake that’s perfect for any occasion and truly a must-try for cherry lovers!
Essential Ingredients for Your Cherry Pie Cupcakes
Creating these delightful cherry pie cupcakes requires a combination of common baking staples, ensuring a perfectly moist cake and a rich, flavorful frosting. Here’s a quick overview of what you’ll need, with full measurements detailed in the printable recipe card below:
- Butter: Essential for richness in both the cake and frosting. Ensure it’s softened for optimal creaming.
- Oil: Contributes to the cupcakes’ moist texture, keeping them tender for longer.
- Sugar: Granulated sugar sweetens the cake batter, while powdered sugar forms the base of our luscious buttercream.
- Eggs: Provide structure and richness to the cupcakes. Room temperature eggs blend more smoothly.
- Vanilla Extract: A crucial flavor enhancer, adding warmth and depth to both components.
- All-Purpose Flour: The primary dry ingredient for the cake’s structure.
- Baking Powder: The leavening agent that helps the cupcakes rise and become fluffy.
- Salt: Balances the sweetness and enhances all the flavors.
- Cinnamon: Adds a hint of warm spice that beautifully complements the cherry flavor, reminiscent of classic pie.
- Milk: Used in the cupcake batter for moisture and in the buttercream to achieve the perfect consistency.
- Cherry Pie Filling: The star of the show! Canned filling makes this recipe incredibly convenient, but homemade works wonderfully too.
Full detailed measurements and precise directions for this entire recipe are provided in the comprehensive printable recipe card located further down this page.
How to Bake Perfect Cherry Pie Cupcakes: A Step-by-Step Guide
Baking these cherry pie cupcakes is a fun and rewarding process. Follow these simple steps to create a batch of perfectly moist, flavorful, and beautifully filled cupcakes.
Preparing the Cupcake Batter and First Bake
Step 1: Get Ready to Bake! Start by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking. Next, line two standard cupcake pans with a total of 24 paper liners. Set these aside, ready for your delicious batter.
Step 2: Creaming the Wet Ingredients. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, oil, and granulated sugar. Beat them together on medium speed until the mixture is light, fluffy, and thoroughly combined. This creaming process incorporates air, which is vital for a tender cupcake. Then, add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated. Finish by mixing in the vanilla extract, scraping down the sides of the bowl as needed. Set this wet mixture aside.
Step 3: Combining Dry and Wet. In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This ensures these dry ingredients are evenly distributed. Now, it’s time to gently fold half of this flour mixture into your prepared butter mixture. Mix just until combined, then add the milk, mixing lightly. Finally, fold in the remaining flour mixture until just incorporated. Be careful not to overmix the batter; overmixing can lead to dry, tough cupcakes.
Step 4: The First Layer. Using a cookie scoop or a tablespoon, portion out approximately 1 to 1 ½ tablespoons of cupcake batter into the bottom of each prepared cupcake liner. This initial layer creates a foundation for the cherry filling. Bake these partial cupcakes in your preheated oven for just 5 minutes. This quick bake helps set the base.
Adding the Cherry Filling and Final Bake
Step 5: Filling with Cherry Goodness. Carefully remove the cupcake pans from the oven after the initial bake. Immediately, place about 1 tablespoon of your delicious cherry pie filling directly in the center of each partially baked cupcake. Don’t worry if it looks like a lot – it will be encased! Then, gently top each filled cupcake with the remaining cupcake batter, using approximately 1 ½ tablespoons per cupcake. This covers the cherry filling and creates a beautifully finished top.
Step 6: The Final Bake & Cooling. Return the cupcake pans to the oven and bake for an additional 12-15 minutes, or until a wooden toothpick inserted into the center of a cupcake (away from the cherry filling) comes out clean, without any wet cake batter. Once baked, remove them from the oven and let them cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before frosting to prevent the buttercream from melting.
Whipping Up the Fluffy Buttercream Frosting
Step 7: Crafting the Buttercream. While your cherry pie cupcakes are cooling, it’s the perfect time to prepare the delectable buttercream frosting. In a large bowl, beat the softened butter until creamy. Gradually add 2 cups of the powdered sugar, beating for about 2 minutes until light and fluffy. Then, add 2 tablespoons of milk, cinnamon, and vanilla extract, and beat well to combine until smooth. If you prefer a thicker frosting or a sweeter taste, you can gradually add additional powdered sugar, 1/2 cup at a time, until you reach your desired consistency and sweetness. Adjust milk or cream as needed for pipeable consistency.
Decorating Your Masterpieces
Step 8: The Finishing Touch. Once your cupcakes are completely cool, scoop the prepared buttercream frosting into a piping bag fitted with a large star tip (such as a Wilton 1M or 2D). Hold the piping bag perpendicular to the cupcake and, starting from the outside edge, swirl a beautiful circle of frosting onto the top of each cooled cupcake. This creates a lovely well in the center. Finally, spoon a small amount of cherry pie filling (about 1 tablespoon per cupcake) into the center of the frosting swirl. This not only looks stunning but also offers an extra burst of cherry flavor on top!
Storage Tips for Your Cherry Pie Cupcakes
To keep your cherry pie cupcakes tasting fresh and delicious, proper storage is key. If you plan to serve them on the same day, they can be stored loosely covered at room temperature. However, due to the fresh fruit filling and buttercream, for longer storage, it’s best to cover them loosely with plastic wrap or place them in an airtight container and refrigerate for up to 3 days. This helps maintain their freshness and prevents them from drying out. Before serving refrigerated cupcakes, allow them to sit on the countertop for about 30 minutes to an hour to bring them back to room temperature, which will soften the buttercream and enhance their flavor and texture.
Customizing Your Cherry Pie Cupcakes: Substitutions & Variations
One of the best things about baking is the ability to customize! These cherry pie cupcakes are incredibly versatile, allowing for various substitutions and variations to suit your taste, time constraints, or dietary preferences.
- Time-Saving Shortcut: For an even quicker and easier cherry pie cupcake recipe, feel free to use a box of yellow or white cake mix instead of making the cupcakes from scratch. Simply prepare the cake mix according to package directions, then follow Steps 4-6 of our recipe for filling and baking. This is a fantastic option when you’re short on time but still want that homemade taste.
- Chocolate Cherry Delight: For a decadent twist, try using a devil’s food or chocolate cake mix (or a homemade chocolate cupcake recipe) for the base. This creates rich chocolate cherry cupcakes with delightful “Black Forest” vibes, perfect for chocolate lovers!
- Other Fruit Fillings: Don’t limit yourself to cherries! This recipe works beautifully with other canned pie fillings like apple, blueberry, peach, or mixed berry. Each variation offers a unique flavor profile that’s equally delicious.
- Spice It Up: Enhance the warm notes by adding a pinch of nutmeg or a dash of almond extract to the cupcake batter. A little almond extract pairs wonderfully with cherries!
- Cream Cheese Frosting: While our buttercream is divine, a tangy cream cheese frosting can also complement the cherry filling wonderfully.
- Garnish Galore: Beyond the cherry pie filling center, consider adding a sprinkle of chopped nuts (like almonds or pecans), a light dusting of powdered sugar, or even a fresh mint leaf for an elegant touch.
- Gluten-Free Option: To make these gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in the cupcake recipe, or use a certified gluten-free cake mix.
More Must-Try Cupcake Recipes from Our Kitchen
If you’re a fan of cupcakes, we have an extensive collection of delightful recipes that are sure to inspire your next baking adventure. From zesty and fruity to rich and comforting, there’s a cupcake for every taste and occasion:
- Lemon Cupcakes: Bright, zesty, and refreshing – a burst of sunshine in every bite!
- Strawberry Filled Cupcakes: Sweet, juicy strawberries tucked inside a fluffy cupcake, topped with creamy frosting.
- Root Beer Cupcakes: An incredibly unique and surprisingly delicious treat with only 4 ingredients!
- Banana Pudding Cupcakes: All the classic comfort of banana pudding, baked into a delightful cupcake form.
- Rainbow Cupcakes: Vibrant and fun, these colorful cupcakes are perfect for celebrations and kids’ parties.
Or visit my full collection of 70+ cake and cupcake recipes to explore them all and find your next baking inspiration!
Cherry Pie Cupcakes
Author: Jaclyn
10 minutes
20 minutes
30 minutes
24
cupcakes
Saved!
Ingredients
For the Cupcakes:
-
½
cup
butter
softened -
½
cup
oil -
1 ½
cups
granulated sugar -
4
large eggs
room temperature -
2
teaspoons
vanilla extract -
3
cups
all-purpose flour -
1
Tablespoon
baking powder -
1
teaspoon
salt -
2
teaspoons
cinnamon -
1 ¼
cups
milk
room temperature -
1
20 oz. can cherry pie filling
For the Frosting:
-
1
cup
butter -
3-4
cups
confectioners’ sugar -
2-3
Tablespoons
milk or cream -
2
teaspoon
cinnamon -
1
teaspoon
vanilla extract
Instructions
-
Preheat oven to 350° F (175°C). Line two cupcake pans with liners and set aside.
-
In a large bowl, beat together the softened butter, oil, and granulated sugar until light and completely combined. Add eggs, one at a time, beating after each addition until fully incorporated, then stir in the vanilla extract. Set aside.
-
In a medium-sized bowl, stir to combine the flour, baking powder, cinnamon, and salt. Gently fold half of the dry flour mixture into the wet butter mixture, followed by the milk, then the remaining flour mixture. Mix just until combined, being careful not to overmix.
-
Portion 1 scoop (approximately 1 to 1 ½ Tbsp) of batter into each cupcake liner. Bake for 5 minutes to set the base.
-
Remove the cupcakes from the oven and place 1 Tbsp of cherry pie filling in the center of each cupcake. Top with the remaining cupcake batter (approximately 1 ½ Tbsp each) to cover the filling.
-
Bake for an additional 12-15 minutes, or until a toothpick inserted in the cake portion (away from the filling) comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
-
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until creamy. Add 2 cups of the confectioners’ sugar and beat for 2 minutes. Add 2 tbsp of milk (or cream), cinnamon, and vanilla extract; beat well until smooth and combined. Gradually add additional confectioners’ sugar, 1/2 cup at a time, until desired taste and texture are achieved.
-
Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of frosting onto the top of each cooled cupcake. Spoon about 1 Tbsp of cherry pie filling into the center of the frosting. Serve and enjoy!
Notes
Store freshly baked cherry pie cupcakes loosely covered at room temperature if serving the same day. For longer storage, cover them loosely and refrigerate for up to 3 days. Always allow them to come to room temperature before serving for the best texture and flavor.
Nutrition
Serving:
1
g
|
Calories:
492
kcal
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