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