Cherry Pie Cupcakes

Cupcakes topped with white buttercream frosting and cherry pie filling.

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

Prep Time20

Cook Time20

Total Time40

Servings: Servings

Author: Carlee

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

US Customary - Metric

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.

Nutrition

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