These Cherry Pie Cupcakes are a moist from scratch recipe topped with cherry pie filling and buttercream! The result is adorable cupcakes that look like tiny cherry pies.
Cupcakes With Cherry Pie Filling
Soft and fluffy cupcakes are a fantastic way to end any meal. Whether you are enjoying them at home with family or at a potluck or party, they will never disappoint. This cupcake recipe is one of my go-to’s for gatherings not because of how easy they are to make, but because they’re so cute. The time and effort put into the cherry pie cupcakes is worth all the smiles and satisfied bellies!
I love that these cupcakes will work for any occasion. If you have a cherry pie lover, they are going to ask for these by name whenever they can. The tart cherry pie filling pairs perfectly with these cupcakes. They have a hint of vanilla flavor and are incredibly moist. The secret here is the sour cream that keeps these cherry pie cupcakes very moist. Finish them with a quick homemade buttercream frosting piped to look like the lattice crust, and you have a winner!
Are you searching for more cherry dessert recipes? Try my Chocolate Cherry Dump Cake or No-Bake Cherry Cheesecake Bars!
Ingredients You’ll Need
These ingredients are super easy to find! I typically have the staples on hand (milk, butter, vanilla, etc) but cake flour and sour cream are found at any grocery store! One of the most important ingredients is egg whites so you can light and airy cherry pie cupcakes.
Cupcakes
- Butter: The butter will need to be softened at room temperature. Cold butter will be lumpy and won’t incorporate well into the cupcake batter.
- Sugar
- Milk: whole milk or 2% if you prefer.
- Egg Whites: Separate the eggs yourself or purchase a carton of egg whites from the grocery store.
- Sour Cream
- Vanilla Extract
- Cake Flour: Using cake flour gives you the best texture!
- Baking Powder
- Salt
Frosting
- Cherry Pie Filling: I like to use store-bought to save time.
- Powdered Sugar
- Butter: Make sure the butter for the frosting is softened as well!
- Heavy Cream
- Vanilla Extract
- Ivory Food Coloring: This will give you an off-white color to resemble a pie crust.
How to Make Cherry Pie Cupcakes
This super simple cherry pie cupcake recipe is a favorite among adults AND kids! Plus, they are fun to make. Have your kiddos lend a hand with decorating for a relaxing (and edible) project you can complete together.
- Step 1: Prep Oven and Cupcake Tin. Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
- Step 2: Combine Dry Ingredients. Whisk together the flour, baking powder, and salt to a small bowl.
- Step 3: Combine Wet Ingredients. In a separate bowl, whisk the milk, egg whites, sour cream, and vanilla.
- Step 4: Make Butter Mixture. Combine butter and sugar in a large mixing bowl, beating until light and fluffy (about 2 minutes).
- Step 5: Stir Together. Start pouring in the sour cream mixture and flour mixture, alternating and a little bit at a time.
- Step 6: Bake. Scoop the batter into the cupcake liners and bake for 20 minutes.
- Step 7: Cool. Place the cupcakes on a cooling rack to completely cool before frosting.
- Step 8: Make Frosting. Beat butter, powdered sugar, vanilla, and 3 tbsp of heavy cream in a large bowl. You may need to add more heavy cream as needed until you reach your desired consistency. Add a couple of drops of food coloring and beat until mixed, adding more if needed.
- Step 9: Add to Piping Bag. Place two piping bags into glasses to hold them open and upright; one will have a large star tip and the other a small, straight opening. Scoop the frosting into the piping bags.
Step 10: Decorate Cupcakes. Pipe frosting around the edges of the cupcakes to create a pie crust. Scoop a tablespoon of cherry pie filling into the middle. Create lattice work lines over the pie filling with the straight tip.
- Step 11: Enjoy. They are ready to eat immediately!
Tips and Tricks
- Storage: These cherry pie cupcakes can be left at room temperature for a couple of hours. Any leftovers should be stored in the refrigerator for up to 3 days. They can be covered with plastic wrap.
- Variations: Try chocolate cake for black forest flavor!
- Cake Mix: Instead of homemade cupcakes, you can try this recipe with store-bought white or yellow cake mix.
- More Pie Filling. Want cherry-filled cupcakes? Cut divots into the tops of the cupcakes to hold more cherry pie filling!
More Homemade Cupcake Recipes
- Lemon Cupcakes
- Churro Cupcakes
- Strawberry Crunch Cupcakes
- Apple Pie Cupcakes
- Delicious Banana Caramel Cupcakes
Cherry Pie Cupcakes
Ingredients
Cupcakes
- 1/2 cup butter softened
- 1 cup sugar
- 1/3 cup milk
- 3 egg whites
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 1/3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 21 ounce can cherry pie filling
- 3 cups powdered sugar
- 1/2 cup butter softened
- 6 tablespoons heavy cream
- 1 1/2 teaspoon vanilla extract
- Ivory food coloring
Instructions
Cupcakes
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, whisk together the milk, egg whites, sour cream and vanilla. Set aside.
- In a large bowl, beat the butter and sugar together for about 2 minutes, until light and fluffy.
- Alternate adding a small amount of the flour mixture and the sour cream mixture, starting and ending with the flour mixture.
- Once all ingredients are thoroughly combined, divide evenly among a lined cupcake tin.
- Place in the oven and bake for 20 minutes, or until a toothpick comes out cleanly.
- Place on a cooling rack and allow to completely cool before frosting.
Frosting
- In a large bowl, beat the powdered sugar, butter, vanilla and about 3 tablespoons of heavy cream, adding more cream as needed to reach a thick, but pipable consistency.
- Add a few drops of food coloring to mimic the color of a pie crust and beat until color is evenly distributed.
- Place 2 frosting bags with a small star tip in one, and a small straight opening on the other tip into a glass and divide frosting between them.
- *Optional to use a knife to scoop out a small divot in the middle of each cupcake to hold more cherry pie filling.
- Pipe the edges with the star tip to create the round crust edge of a pie.
- Spoon cherry pie filling into the middle of each cupcake, but don’t overfill.
- Using the straight piping tip, create lattice work lines across the cherry filling.
- Store any leftovers in the refrigerator for up to 3 days.
Last Step:
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