Cherry pie cupcakes are both filled with and topped with cherry pie filling. The fluffy vanilla buttercream brings it all together to make a perfect fruity dessert.
Start with perfect easy homemade vanilla cupcakes and bake some cherry pie filling in the center. Then pipe a ring of creamy vanilla buttercream to hold more cherries on top to make a cherry lover’s dream cupcake.
These cupcakes are the perfect cakey version of cherry pie a la mode. Make a batch to see for yourself!
There is something wonderful about a good cupcake. They are perfect for parties because you don’t have to cut and serve them.
People can just grab one at their leisure. Though, I will warn you that they are likely to grab two of these!
Another nice thing about cupcakes is you can make them look nice without a ton of effort. A start tip and a quick flick of the wrist is all it takes to give them a polished finish.
It’s even easier when you are adding cherries to the middle. Just pipe a ring and add the fruit, it will look fancy with very little effort.
The batter for these cupcakes is homemade, but easy to make. I used a can of prepared pie filling, but you could try making it with homemade cherry pie filling.
If you are making your own, just make sure to cook the filling until it is thick enough to hold its shape. You don’t want a lot of free liquids in the mix.
Making Cherry Pie Filled Cupcakes
First you’ll whip up a simple cake batter. The recipe includes a simple from scratch batter that you’ll love.
If you are in a hurry, feel free to sub in your favorite yellow cake mix. Just follow the same basic baking instructions and you should be fine.
Scoop about a generous tablespoon of batter into each cupcake well. Using a not quite full medium cookie scoop can help get that done quick and easily.
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After baking that batter for a bit you’ll add some cherry pie filling and more batter. Having that base partially set first keeps the filling in the middle.
Otherwise you risk your cherry pie filling all sinking to the bottom of the cake. They would still taste good, but having it centered helps give a better eating experience.
Once the remaining batter is scooped on top, it’s time to finish baking the cupcakes. The should come out golden and delicious.
Obviously a toothpick test won’t work so well with these cupcakes. However the edges of the cupcake should spring back after being lightly touched with a finger.
Make sure they are completely cooled before you move on to the best part, the frosting!
A simple American buttercream is a great way to hold in the topping. You can use a cinnamon buttercream or even a chocolate frosting if that sounds better to you.
A quick ring of frosting is all it takes to hold that extra filling on top. Each bite has a little cake, plenty of cherries, and a hint of creamy vanilla frosting.
The mix of flavors and textures is absolutely divine. I am telling you, they are a must make treat!
Storage
These cupcakes can be assembled and stored on the counter for several hours at a time. For longer storage, they can be refrigerated in an airtight container for up to a week.
Just allow them to come to room temperature before enjoying them for the best results.
Cupcakes can be frozen for several months. Ideally they would be frozen without the frosting and pie filling on top.
Assembled cupcakes can be frozen, but the condensation etc. may change the final consistency a bit. They will still taste amazing however!
Cherry Pie Cupcakes
Ingredients
Cherry Pie Cupcakes
- ½ cup butter softened
- ½ cup oil
- 1½ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1¼ cups milk room temperature
- 20 oz. can cherry pie filling
Vanilla Buttercream
- 1 cup butter softened
- 3 ½ cups powdered sugar
- 2 Tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350° F and line two cupcake trays with paper liners. Set aside.
- In a large bowl, beat ½ cup butter until smooth and fluffy. Add ½ cup oil and 1½ cups granulated sugar and mix until completely combined.
- Add 4 large eggs, one at a time, beating after each addition. Stir in the 2 teaspoons vanilla extract. Set aside.
- In a medium-sized bowl, stir together the 3 cups all-purpose flour, 1 Tablespoon baking powder, and 1 teaspoon salt.
- Gently fold half of the flour mixture into the butter mixture, then the 1¼ cups milk, then the remaining flour mixture.
- Portion 1 scoop (approximately 1 to 1½ 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 center of the cupcake. Cover the cupcakes with remaining cupcake batter (approximately 1½ Tablespoons each).
- Bake for 12-15 more minutes, until the cupcakes are completely set. The cake should spring back when lightly touched with a finger.
- When the cupcakes are completely cooled, prepare your frosting.
Buttercream
- In a large bowl, beat together the 1 cup butter until completely smooth. Add the 3 ½ cups powdered sugar and beat for 1-2 more minutes.
- Add 2 Tablespoons milk or cream, and 1 teaspoon vanilla extract. Beat well to incorporate. Adjust the consistency with a little bit more powdered sugar or milk as needed.
- 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 teaspoon of cherry pie filling into the center of the frosting.
Notes
- If you really like pie filling, you may want to have a second can on hand so you can put extra on top.
- Use a neutral flavored cooking oil like vegetable, canola or avocado oil.
- I like using a medium cookie scoop to portion out the batter.
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Outstanding and so tempting looking.
These look so delicious! I hope you had a wonderful Mother’s Day, and little D had a great birthday!
Thank you so much! It was a really fun weekend.