The Sweetest Cherry Pie Cupcakes Recipe for Dessert Lovers

Sweet memories dance through my cherry pie cupcakes, blending nostalgic comfort with playful dessert creativity.

Soft vanilla batter cradles ruby-red fruit chunks that burst with summer brightness.

Delicate frosting swirls promise a dreamy texture matching classic pie elegance.

Baking enthusiasts will adore this whimsical twist on traditional pastry favorites.

Crimson cherries nestled within each cupcake create unexpected delights for palate adventurers.

Subtle almond notes complement the fruity core, adding sophisticated depth.

Peek inside these miniature treats and discover a world of delectable surprises waiting to charm you.

Cherry Pie Cupcakes That Impress with Flavor

• Surprise Inside Delight: Unexpected cherry pie filling hidden in the center creates a delightful burst of flavor that will wow everyone who takes a bite.
• Quick and Easy Baking: Simple ingredients and straightforward mixing process make these cupcakes perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Crowd-Pleaser: Great for potlucks, family gatherings, or a sweet weekend treat that appeals to both kids and adults with its playful and classic flavor combination.
• Minimal Cleanup Magic: One-bowl mixing method and standard muffin tin mean less washing up, allowing you to enjoy the cupcakes without dreading kitchen cleanup afterward.

Ingredients for Cherry Pie Cupcakes

• All-Purpose Flour: A key ingredient that provides structure and texture to the cupcakes.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcake batter.

• Unsalted Butter, Granulated Sugar: Create a rich, sweet foundation for the cupcakes.
• Eggs: Bind the ingredients together and add moisture to the batter.
• Vanilla Extract: Adds a warm, classic flavor to the cupcake base.
• Milk: Provides moisture and helps create a tender crumb.

• Cherry Pie Filling, Powdered Sugar: Adds a sweet and fruity center with a delicate dusting on top.

How to Bake Cherry Pie Cupcakes

Step 1: Prepare Baking Setup

Preheat the oven to 350°F.

Line a standard muffin tin with decorative cupcake liners, ensuring they are evenly spaced.

Step 2: Create Dry Ingredient Mix

Whisk together flour, baking powder, and salt in a medium mixing bowl until well combined and free of lumps.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream butter and sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color.

Step 4: Incorporate Eggs and Vanilla

Add eggs one at a time, beating thoroughly after each addition.

Mix in vanilla extract until smoothly integrated into the batter.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredient mixture into the butter mixture, alternating with milk.

Begin and end with dry ingredients.

Mix gently until just combined to maintain a tender cupcake texture.

Step 6: Fill Cupcake Liners

Carefully fill each cupcake liner halfway with batter.

• Cherry pie filling

Top with additional batter until liners are about three-quarters full.

Step 7: Bake Cupcakes

Bake in the preheated oven for 18-20 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean with no wet batter.

Step 8: Cool and Finish

Allow cupcakes to cool in the pan for 10 minutes.

Transfer to a wire cooling rack and let them cool completely.

Optional: Dust with powdered sugar for an elegant finish.

Pro Tips for Moist and Delicious Cherry Pie Cupcakes

• Use high-quality, ripe cherries for the most vibrant and authentic flavor in your pie filling.
• Lightly coat cherry pie filling with a bit of flour to help prevent it from sinking to the bottom of the cupcakes during baking.
• Avoid overmixing the batter to maintain a tender, moist cupcake texture that complements the cherry filling.
• Create a small well in the center of each cupcake batter before adding cherry filling to ensure even distribution and prevent overflow.
• Allow ingredients like eggs and milk to reach room temperature before mixing to create a smoother, more consistent cupcake batter.

Flavorful Variations for Cherry Pie Cupcakes

• Gluten-Free Cherry Cupcakes: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version. Use dairy-free milk and egg substitutes to enhance dietary flexibility.
• Vegan Cherry Surprise: Swap butter with coconut oil, eggs with flax eggs, and use plant-based milk. Top with dairy-free whipped cream for a completely animal-product-free treat.
• Low-Sugar Cherry Comfort: Substitute sugar with stevia or monk fruit sweetener. Use sugar-free cherry filling and reduce overall sweetness while maintaining rich flavor profile.
• Whole Wheat Cherry Classic: Use whole wheat pastry flour for added nutrition. Incorporate ground nuts for extra texture and wholesome appeal. Maintain original cherry filling for authentic taste.

Serving Suggestions for Cherry Pie Cupcakes

• Delightful Dessert Companion: Pair these cherry pie cupcakes with a scoop of vanilla bean ice cream for a classic, creamy contrast that enhances the fruity filling.
• Beverage Bliss: Serve alongside a steaming mug of black tea or a chilled glass of sparkling rosé to complement the sweet cherry notes and light cupcake texture.
• Presentation Perfection: Arrange cupcakes on a rustic wooden board with fresh cherries scattered around, creating an Instagram-worthy display that highlights the dessert’s homemade charm.
• Brunch Brilliance: Include these cupcakes as a stunning centerpiece for weekend brunch, offering guests a delightful sweet treat that bridges breakfast and dessert elegantly.

How to Store Cherry Pie Cupcakes

• Store cupcakes in an airtight container in the refrigerator for up to 3 days. Place a paper towel between layers to prevent sticking and preserve moisture.
• Wrap each cupcake individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Preheat oven to 300F. Place cupcakes on a baking sheet and warm for 5-7 minutes to restore softness and bring back fresh-baked taste.
• Heat individual cupcakes for 10-15 seconds on low power. Check carefully to avoid overheating and drying out the delicate texture.

FAQs

• Can I use fresh cherries instead of canned pie filling?

You can, but pit and chop the cherries first. Adjust sugar levels and cook them slightly to create a jam-like consistency before adding to cupcakes.

• How do I prevent the cherry filling from sinking to the bottom?

Lightly coat the cherry filling with a thin layer of flour before adding to the batter. This helps suspend the cherries throughout the cupcake.

• What type of flour works best for this recipe?

All-purpose flour is ideal. It provides the right structure and texture for these cupcakes while keeping them light and fluffy.

• How can I make the cupcakes more moist?

Use room temperature ingredients, especially eggs and butter. Don’t overmix the batter, and be careful not to overbake the cupcakes to maintain moisture.

Cherry Pie Cupcakes Recipe

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4.8 from 14 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Classic cherry pie cupcakes merge nostalgic bakery charm with homemade comfort. Sweet cherry filling and buttery cake base create a delightful dessert you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Pie Filling:

• 1 (21-ounce) can cherry pie filling

Dry Ingredients:

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt

Wet Ingredients and Others:

• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup whole milk
• Powdered sugar for dusting (optional)

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Instructions

1. Prepare the oven by heating to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
2. Combine dry ingredients including flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
3. Cream butter and sugar in a large bowl until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
4. Incorporate eggs individually, mixing completely after each addition to maintain a consistent texture. Blend in vanilla extract for enhanced flavor.
5. Gradually fold the flour mixture into the butter blend, alternating with milk and ensuring minimal mixing to preserve the cupcake’s delicate structure.
6. Distribute batter evenly by filling each liner halfway, then strategically place a dollop of cherry pie filling in the center of each cupcake.
7. Cover the cherry filling with additional batter, filling each liner approximately three-quarters full to allow proper rising during baking.
8. Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Allow cupcakes to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
10. Optional: Dust the cooled cupcakes with a light sprinkle of powdered sugar for an elegant finishing touch.

Notes

• Prevent Soggy Cupcakes by ensuring cherry pie filling doesn’t sink by lightly coating it with a thin layer of flour before adding to batter.
• Create Gluten-Free Version by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, maintaining the same light texture.
• Enhance Flavor Depth by using almond extract alongside vanilla for a more complex, nuanced taste that complements the cherry filling.
• Maximize Moisture by not overmixing the batter, which can lead to dense, tough cupcakes; stop mixing once ingredients are just combined.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 255 kcal
• Sugar: 21 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg