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
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!
Cherry Pie 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
- 1-20 oz 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
Instructions
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
cindiejolley
Tuesday 13th of February 2024
do these get yucky if made the day begore
Elizabeth Lampman
Thursday 15th of February 2024
No, they store well!
Athena Pinales
Tuesday 8th of June 2021
Can I omit the vanilla paste? And just use vanilla extract in the frosting?
Elizabeth Lampman
Wednesday 16th of June 2021
Yes
Shirley O
Friday 25th of September 2020
These look so yummy! Adding cinnamon to the vanilla frosting is a nice twist.