If you adore the nostalgic flavors of classic cherry pie but want something a little more personal and perfectly portioned, this Cherry Pie Cupcakes Recipe will become your new baking obsession. Bursting with luscious cherry filling wrapped in tender, moist cupcake layers and topped with a dreamy, creamy frosting, these cupcakes are pure bite-sized comfort. Whether it’s for a special occasion or an everyday treat, this recipe brings all the delightful charm of homemade cherry pie into an irresistible handheld dessert you’ll want to share with everyone.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in building the texture, flavor, and stunning look of your Cherry Pie Cupcakes Recipe. From the soft butter that keeps the cake moist to the rich cherry filling that provides that classic pie taste, every component counts.
- 1/2 cup butter (softened): Adds richness and moisture for a tender crumb.
- 1 cup sugar: Sweetens the cupcakes perfectly without overpowering the cherry flavor.
- 1/3 cup milk: Ensures the batter is smooth and helps create a soft texture.
- 3 egg whites: Lighten the batter and contribute to volume and structure.
- 2 tablespoons sour cream: Adds a subtle tanginess and extra moisture to the cupcakes.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 1/3 cups cake flour: Creates a soft and delicate crumb texture.
- 1 teaspoon baking powder: Gives your cupcakes a gentle lift for perfect fluffiness.
- 1/2 teaspoon salt: Balances sweetness and deepens flavor.
- 21 ounce can cherry pie filling: The star of the show, offering that irresistible cherry pie taste in every bite.
- 3 cups powdered sugar: Provides the base for an ultra-smooth frosting.
- 1/2 cup butter (softened) for frosting: Creates a creamy, spreadable texture for the icing.
- 6 tablespoons heavy cream: Lightens the frosting and adds richness.
- 1 1/2 teaspoon vanilla extract: Infuses the frosting with classic vanilla flavor.
- Ivory food coloring: A subtle touch to give your frosting a lovely shade that mimics classic whipped cream.
How to Make Cherry Pie Cupcakes Recipe
Step 1: Prepare Your Batter
Begin by creaming together the softened butter and sugar until the mixture is light and fluffy. This step is crucial because it incorporates air that results in tender, airy cupcakes. Next, blend in the milk, egg whites, sour cream, and vanilla extract for that smooth, flavorful base. In a separate bowl, whisk together the cake flour, baking powder, and salt, then gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the cupcakes tough, so stop as soon as you see no more streaks of flour.
Step 2: Baking the Cupcakes
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Fill each liner about halfway with the batter. Now, here’s the fun part: spoon a generous dollop of cherry pie filling right into the center of each cupcake. The juicy cherries will infuse the cake with gorgeous bursts of flavor after baking. Cover the filling lightly with a little more batter to seal it in. Pop the pan into the oven and bake for about 18 to 20 minutes or until a toothpick inserted near the edge comes out clean. Make sure not to overbake—the cupcakes should be tender and moist.
Step 3: Make the Frosting
While your cupcakes cool completely, whip up the frosting that truly brings this recipe to life. Beat the softened butter until creamy, then gradually add powdered sugar with the heavy cream until the mixture is smooth and fluffy. Stir in the vanilla extract and a drop or two of ivory food coloring to create a luscious, pale frosting reminiscent of classic whipped cream topping. This frosting offers just the right balance of sweetness and richness to complement the tart cherries inside.
Step 4: Assemble Your Cherry Pie Cupcakes Recipe
Once the cupcakes are completely cooled, frost each generously with the creamy vanilla icing. For an extra special touch, spoon a tiny bit of cherry pie filling on top or simmer some cherries for a fresh garnish. Suddenly, your cupcakes not only look stunning but also invite everyone to savor every delicious moment.
How to Serve Cherry Pie Cupcakes Recipe
Garnishes
To elevate your Cherry Pie Cupcakes Recipe to showstopper status, consider delicate garnishes like fresh cherries, a sprinkle of chopped toasted almonds for crunch, or a light dusting of powdered sugar. Even a small drizzle of melted dark chocolate can add an extra layer of indulgence. Garnishes make each cupcake feel special and show the attention to detail you put into this dessert.
Side Dishes
Serving Cherry Pie Cupcakes Recipe with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream turns it into a truly decadently balanced dessert. You might also enjoy them alongside a cup of strong coffee or a lightly brewed herbal tea, which helps cleanse the palate and enhance the tart sweetness of the cherries.
Creative Ways to Present
For parties or gatherings, present the cupcakes on a pretty tiered cake stand, garnished with edible flowers or fresh mint leaves to create a charming centerpiece. Or, serve them in rustic-themed mini baskets lined with parchment paper for a cozy, inviting feel. Wrapping each cupcake in a small cello bag tied with a bright ribbon also makes a delightful homemade gift enhancing the charm of this recipe.
Make Ahead and Storage
Storing Leftovers
After your event, you can store leftover Cherry Pie Cupcakes Recipe in an airtight container at room temperature for up to two days. The frosting and cherry filling hold up best when not refrigerated for too long, so enjoy them fresh for the best flavor and texture.
Freezing
If you want to save some for later, these cupcakes freeze wonderfully without losing their wonderful texture. Freeze unfrosted cupcakes tightly wrapped in plastic wrap and placed in a freezer-safe container for up to three months. When ready, thaw at room temperature before frosting and serving.
Reheating
For a just-baked warmth, gently reheat thawed cupcakes in the microwave for about 10 seconds. Avoid overheating as it can impact the frosting and dryness. Enjoy them slightly warm or at room temperature for a comforting treat that tastes just like fresh.
FAQs
Can I use fresh cherries instead of canned cherry pie filling?
Absolutely! If you have fresh cherries, you can make your own filling by simmering them with sugar and a bit of cornstarch. Just make sure the filling is thick enough to hold up inside the cupcakes without making the batter too wet.
Is it possible to make this recipe gluten-free?
Yes, by swapping the cake flour for a gluten-free cake flour blend and ensuring your baking powder is gluten-free, you can enjoy these cupcakes without worry. The texture might vary slightly but still delicious.
Can I prepare these cupcakes ahead of time for a party?
Definitely! You can bake the cupcakes a day before and store them in an airtight container. The frosting is best added closer to serving time to keep it fresh and fluffy.
How can I make the frosting less sweet?
If you prefer a less sweet frosting, try reducing the powdered sugar slightly or adding a bit more heavy cream or a splash of lemon juice to balance the sweetness with a hint of tang.
What if I don’t have ivory food coloring?
The ivory food coloring is optional and mainly for visual appeal. You can skip it without affecting the taste or use a tiny bit of yellow or beige coloring to warm the frosting’s shade.
Final Thoughts
There is something incredibly satisfying about taking a classic favorite like cherry pie and turning it into elegant, tasty cupcakes. This Cherry Pie Cupcakes Recipe adds a personal, playful twist to cherished flavors, creating a dessert that’s both fun and deeply comforting. I encourage you to give it a try—once you take that first bite, you’ll understand why these cupcakes have a special place in my heart and, I hope, in yours too.
Print
Cherry Pie Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Pie Cupcakes combine the classic flavors of cherry pie with the convenience and fun of cupcakes. A moist vanilla cake base is filled with sweet cherry pie filling and topped with creamy vanilla frosting tinted with a soft ivory hue, making them perfect for festive occasions or a delightful treat any time.
Ingredients
For the 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
- 21 ounce can cherry pie filling
For the Frosting
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 6 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- Ivory food coloring
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fill and Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Spoon a small amount of the batter into the bottom of each liner, then add a generous dollop of cherry pie filling in the center. Cover the filling with more batter until the cupcake liners are about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the edge of the cupcake (not in the cherry filling) comes out clean. Let cupcakes cool completely on a wire rack.
- Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the frosting reaches a smooth and spreadable consistency. Mix in the vanilla extract and a few drops of ivory food coloring to achieve a subtle off-white color.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the vanilla-ivory frosting using a spatula or piping bag for a decorative touch. Serve and enjoy these festive cherry pie cupcakes that offer a perfect balance of fruity filling and creamy frosting.
Notes
- To prevent the cherry filling from sinking, place it carefully in the middle of the batter and cover with batter before baking.
- If you prefer a less sweet frosting, reduce the powdered sugar by 1/2 cup.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Allow cupcakes to cool completely before frosting to avoid melting or sliding of the frosting.
- You can substitute cherry pie filling with blueberry or apple pie filling for a different fruit variation.
