Cherry Pie Cupcakes
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.
Servings: 12 cupcakes
Calories: 460kcal
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.
Nutrition
Calories: 460kcal | Carbohydrates: 71g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 235mg | Potassium: 127mg | Fiber: 1g | Sugar: 47g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.3mg