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You are here: Home » Recipes » Dessert » Cherry Pie Cupcakes

Cherry Pie Cupcakes

Cakes & Cupcakes

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Pinterest image, reads: Cherry Pie Cupcakes with Cherry Pie Filling

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!

Cherry Pie Cupcakes with buttercream frosting and cherry pie filling

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.

Cupcake with liner pulled back and bite taken out to show cherry pie filled center

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.

on left: butter and sugar in the bowl fo a stand mixer fitted with whisk attachment. On right: light and fluffy creamed butter and sugar

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).

On left: cupcake pan with liners and cupcakes topped with spoonful of cherry pie filling. On right: same, but topped with additional cupcake batter

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.

freshly baked pan of cherry pie cupcakes. On right, mixing bowl with homemade buttercream frosting.

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.

On left: piping bag with star tip piping circle of frosting on top of cupcake. On right: same, but with cerry pie filling added to the center of icing circle

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.

Vanilla cupcakes topped with cherry pie filling and buttercream frosting

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
  • Strawberry Filled Cupcakes
  • Root Beer Cupcakes – only 4 ingredients!!!
  • Banana Pudding Cupcakes
  • Rainbow Cupcakes

Or visit my collection of 70+ cake and cupcake recipes to see them all!

Cherry Pie Cupcakes with buttercream frosting and cherry pie filling

Cherry Pie Cupcakes

If you like cherry pie you will love these Cherry Pie Cupcakes made with sweet cherry pie filling and buttercream.
4.72 from 14 votes

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Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 24 cupcakes
Calories: 492kcal
Author: Jaclyn Shimmel
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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. 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

Serving: 1g | Calories: 492kcal

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.

DID YOU MAKE THIS RECIPE?Please rate the recipe and leave a comment on the blog or share on social media and tag @crayonsandcravings!
Pinterest image, reads: Cherry Pie Cupcakes with Cherry Pie Filling
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By Jaclyn Shimmel | 09/15/2021
Filed Under: Cakes & Cupcakes, Dessert, Recipes

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