If you like cherry pie you will love these Cherry Pie Cupcakes filled with cherry pie filling and topped with buttercream frosting.
They taste like a combination of homemade cherry pie and soft vanilla cupcakes–so yummy!
Like apple pie cupcakes, not only are these individual-sized cherry desserts fun to eat, but they are also easy to make using canned pie filling and a few other common ingredients.
Of course, if you wanted to make your own cherry pie filling you could do that as well.
Ingredients
You will need:
- butter
- oil
- sugar
- eggs
- vanilla
- flour
- baking powder
- salt
- cinnamon
- powdered sugar
Full measurements and directions for this recipe are in the printable recipe card below.
How to Make Cherry Pie Cupcakes
Step 1: Preheat the oven and line two cupcake pans with liners and set them aside.
Step 2: In a large bowl, beat together the butter, oil, and sugar until light and completely combined. Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
Step 3: In a medium-sized bowl, stir to combine the flour, baking powder, cinnamon, and salt. Gently fold half of the flour mixture into the butter mixture, followed by the milk, then the remaining flour mixture.
Step 4: Portion 1 scoop (approximately 1 to 1 ½ Tbsp) of batter into each cupcake liner and bake for 5 minutes.
Step 5: 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).
Step 6: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out without any wet cake batter. Remove from oven and set aside to cool.
Step 7: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter and 2 cups of the powdered sugar together for 2 minutes. Add 2 tbsp of milk, cinnamon, and vanilla; beat well to combine. Add additional powdered sugar to taste and texture preferences as desired.
Step 8: Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon cherry pie filling (about 1 Tbsp per cupcake) into the center of the frosting.
Storage
Store at room temperature if serving same day, otherwise cover loosely and refrigerate for up to 3 days. Remove from refrigerator and let sit on the countertop to bring to room temperature before serving.
Substitutions & Variations
Shortcut: to make the cherry pie cupcake recipe even easier use a box of yellow or white cake mix instead of making the cupcakes from scratch.
Chocolate cherry: Try the recipe with devil’s food or chocolate cake mix for chocolate cherry cupcakes with black forest vibes.
More must-try cupcake recipes
- Lemon Cupcakes
- Root Beer Cupcakes – only 4 ingredients!!!
- Banana Pudding Cupcakes
Cherry Pie Cupcakes
If you like cherry pie you will love these Cherry Pie Cupcakes made with sweet cherry pie filling and buttercream.
Ingredients
For the Cupcakes:
- ½ cup butter, softened
- ½ cup oil
- 1 ½ cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups 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 powdered sugar
- 2-3 Tablespoons milk or cream
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Line two cupcake pans with liners and set aside.
- In a large bowl, beat together the butter, oil, and sugar until light and completely combined. Add eggs, one at a time, beating after each addition, then 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 flour mixture into the butter mixture, followed by the milk, then the remaining flour mixture.
- Portion 1 scoop (approximately 1 to 1 ½ Tbsp) of batter into each cupcake liner and bake for 5 minutes.
- 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).
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out without any wet cake batter. Remove from oven and set aside to cool.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter and 2 cups of the powdered sugar together for 2 minutes. Add 2 tbsp of milk, cinnamon, and vanilla; beat well to combine. Add additional powdered sugar to taste and texture preferences as desired.
- Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon cherry pie filling (about 1 Tbsp per cupcake) into the center of the frosting.
Notes
You can use a boxed cake mix instead of making the cupcakes from scratch.
Store at room temperature if serving same day, otherwise cover loosely and refrigerate for up to 3 days. Remove from refrigerator and let sit on the countertop to bring to room temperature before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 492
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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