Cherry Pie Cupcakes

 

These Cherry Pie Cupcakes feature a decadent vanilla cinnamon cupcake filled with cherry pie filling and topped with vanilla cinnamon buttercream and even more cherry filling! These cupcakes are bursting with all the flavours of a delicious cherry pie!

 

 

These Cherry Pie Cupcakes are not only “Easier than pie”, they’re soft, fluffy and taste absolutely phenomenal!

Lightly spiced, these from-scratch cupcakes go way beyond your typical vanilla cupcakes. It’s the perfect vehicle for the sweet & tart flavour of cherry pie filling.

 

 

 

Too lazy to make the frosting? Serve them warm from the oven with a generous scoop of vanilla ice cream! Trust me, there will be no complaints.

 

 

 

Too lazy to make the cupcakes from scratch? It’s OK, I won’t tell. Simply doctor up two boxes of vanilla cake mix with the spices from the cupcake recipe.

 

 

 Perfect for summer parties or just an after dinner treat for the family, these cherry pie cupcakes are sure to delight.

 

 

Looking for more Unique Cupcake Recipes?

Check out some of my favourites:

Peanut Butter & Jelly Cupcakes

Orange Crush Cupcakes

Coffee and Walnut Cupcakes

 

 

 

Cherry Pie Cupcakes

Makes 24 cupcakes

Ingredients:
1/2 cup butter, softened
1/2 cup oil
1 1/2 cups white sugar
4 eggs, room temperature
2 teaspoons vanilla extract
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups milk, room temperature
1-20oz can cherry pie filling

Cinnamon Vanilla Frosting Ingredients:
1 cup butter
3-4 cups powdered icing sugar
2-3 Tablespoons milk or cream
2 teaspoons cinnamon
1 teaspoon vanilla paste

Directions:

Preheat oven to 350F
Line two cupcake trays with liners. 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 together the flour, baking powder, cinnamon and salt.
Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.

 

 

Portion 1 scoop (approximately 1 to 1 1/2 Tablespoons) of batter into each cupcake liner and bake for 5 minutes.

 

 

Remove the cupcakes from the oven and place 1 Tablespoon of cherry pie filling in the centre of the cupcake.

 

 

Cover the cupcakes with remaining cupcake batter (approximately 1 1/2 Tablespoons each).

 

 

Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.

 

 

While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
In a large bowl, beat together the butter and 2 cups of icing sugar for 2 minutes until smooth.
Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional icing sugar, to taste and texture preferences.

 

 

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 a Tablespoon or so of cherry pie filling into the centre of the frosting.

Enjoy!