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
Scale
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.
