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Cherry Pie Cupcakes

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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.

Cupcakes topped with white buttercream frosting and cherry pie filling.

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.

Cupcake on plate with a bite on a fork showing cherry filling inside the cupcake and white frosting and more cherries on top.

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.

About the Cupcakes

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.

Side view of vanilla cupcakes topped with a swirl of buttercream and cherry pie filling.

The frosting is a delicious vanilla frosting with that goes so well with the cherries. The results are a cupcake version of a slice of cherry pie with a scoop of perfect ice cream.

They will be a perfect addition to any gathering or party. Your coworkers will love you if you bring some in to them.

Of course you could keep them at home and major brownie points with your family as well.  Just promise me you’ll give them a try!

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.

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.

Piping bag with vanilla buttercream next to cupcakes with buttercream rings piped on top, some filled with cherry pie filling.

The mix of flavors and textures is absolutely divine.  I am telling you, they are a must make treat!

Storing Fruit Filled Cupcakes

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.

Hand holding cupcake with a bite missing, showing layer of cherry pie filling baked inside and frosting and more cherries on top.

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!

Easy Variations and Substitutions:

You can very easily change up this recipe just by using different kinds of fruit filling.  I have an apple pie cupcake recipe that uses cinnamon frosting and our favorite fall fruit.

Blueberry filling would be another wonderful flavor.  I would be tempted to use lemon buttercream with the blueberries and maybe add a little lemon extract to the cake batter, lemon and blueberries taste so good together.

Or for a patriotic spin, do half with cherry and half with blueberry. That would be very red, white and blue of you!

For more tasty inspiration, check out my full collection of cupcake recipes.

Cupcakes topped with white buttercream frosting and cherry pie filling.

Cherry Pie Cupcakes

Servings: 24 Servings
Author: Carlee
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
4.89 from 9 ratings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
 

Cherry Pie Cupcakes

  • ½ cup butter softened
  • ½ cup oil
  • cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 ¼ 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
 

  • Preheat oven to 350° F and line two cupcake trays with paper liners. Set aside.
  • In a large bowl, beat butter until smooth and fluffy.  Add oil and sugar and mix until completely combined.
    ½ cup butter, ½ cup oil, 1½ cups granulated sugar
  • Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
    4 large eggs, 2 teaspoons vanilla extract
  • In a medium-sized bowl, stir together the flour, baking powder, and salt.
    3 cups all purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
  • Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
    1 ¼ cups milk
  • 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.
  • In a large bowl, beat together the butter until completely smooth.  Add the powdered sugar and beat for 1-2 more minutes. 
    1 cup butter, 3 ½ cups powdered sugar
  • Add milk, and vanilla. Beat well to incorporate. Adjust the consitency with a little bit more powdered sugar or milk as needed.
    2 Tablespoons milk or cream, 1 teaspoon vanilla extract
  • 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 or 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.

Nutrition

Serving: 1cupcakeCalories: 363kcalCarbohydrates: 48gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 264mgFiber: 1gSugar: 29g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




EsmeSalon

Friday 19th of May 2023

Outstanding and so tempting looking.

Andrea Nine

Monday 15th of May 2023

These look so delicious! I hope you had a wonderful Mother’s Day, and little D had a great birthday!

Carlee

Monday 15th of May 2023

Thank you so much! It was a really fun weekend.