These cherry pie cupcakes are the perfect combination of cinnamon-sugar flavor and sweet cherry filling. The vanilla cinnamon frosting is light and fluffy, and the entire cupcake is finished with a cherry pie filling on top!
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❤️ Why you'll love this recipe
- Made with simple ingredients and no special equipment required.
- These cupcakes are perfect for any occasion - from birthdays to barbecues and everything in between!
- Cherry pie filling is the star of these cupcakes, giving them a sweet and tart flavor that is irresistible.
- The rich cinnamon-sugar flavor of the cake pairs perfectly with the light and fluffy frosting.
Ingredients
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Vanilla Cinnamon Frosting
- unsalted butter, softened
- vegetable oil
- white granulated sugar
- large eggs, room temperature
- pure vanilla extract
- all-purpose flour
- baking powder
- salt
- ground cinnamon
- whole milk, room temperature
- cherry pie filling
- unsalted butter, softened
- confectioners sugar
- whole milk
- ground cinnamon
- vanilla paste
Equipment
- cupcake pans
- large mixing bowl
- electric mixer
- medium bowl
- rubber spatula
- ice cream scoop
- piping bag with a large star tip
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Cherry Pie Cupcakes
Step 1: Preheat the oven to 350°F. Line two cupcake trays with liners. Set aside
Step 2: In a large bowl, beat together the butter, oil, and sugar until light and completely combined.
Step 3: Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
Step 4: In a medium-sized bowl, stir together the flour, baking powder, cinnamon, and salt.
Step 5: Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
Step 6: Portion 1 scoop (approximately 1 to 1 ½ Tablespoons) of batter into each cupcake liner and bake for 5 minutes.
Step 7: Remove the cupcakes from the oven and place 1 Tablespoon of cherry pie filling in the center of the cupcake. Cover the cupcakes with the remaining cupcake batter (approximately 1 ½ Tablespoon each).
Step 8: Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.
While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
Vanilla Cinnamon Frosting
Step 1: In a large bowl, using a hand mixer with beaters attached, beat together the butter and 2 cups of confectioners sugar for 2 minutes until smooth.
Step 2: Add 2 Tablespoons of milk, cinnamon, and vanilla paste, and beat well to incorporate. Add additional confectioners sugar, to taste and texture preferences.
Step 3: Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of the frosting onto the top of each cooled cupcake.
Step 4: Spoon a tablespoon or so of cherry pie filling into the center of the frosting.
Storage
Store cupcakes in an airtight covered container at room temperature for up to 3 days.
Cupcakes can be frozen without the frosting and pie filling for up to 2 months.
Expert Tips
Expert Tip: Be careful to not overmix the cupcake batter. Overmixing will result in a tough cupcake.
Frequently Asked Questions
I don't recommend it. However, you can scoop some of the cupcakes out of the middle and add the cherry pie filling once the cupcakes are baked.
To easily fill the cupcake liners I recommend using a cookie scoop. This helps to keep the mess down.
It is best to fill the cupcakes ⅔ the way full. But, never fill more than ¾ quarter of the way full.
No, you don't need to grease cupcake liners. The batter will do that for you.
Variations
- Cake flour: You can substitute cake flour for all-purpose flour if desired. This will result in a lighter cupcake.
- Cherry pie filling: Any type of pie filling can be used in these cupcakes. Try using raspberry, blueberry or even apple pie filling will work for this recipe.
- Cake mix: Instead of making homemade cake mix you can use a box of white cake mix if you prefer.
Serving Suggestions
- Our Air Fryer Turkey Burger is a delicious, juicy, quick, and easy recipe! These burgers pair well with these cupcakes with cherry pie filling.
- Pea Salad with Bacon is the perfect dish to take to any potluck or picnic. It's light, healthy, and full of flavor. It's a staple summertime salad that your whole family will enjoy.
- Enjoy a refreshing Strawberry Iced Tea! A homemade fruity tea that's a real thirst quencher. It is full of ripe, juicy strawberries combined with sweet tea. And a delicious way to cool off on a hot summer day.
Similar recipes
- Strawberries lemonade cupcakes scream summer fun! What better way to celebrate summer than to combine two summer hits and make strawberry lemonade cupcakes.
- Pumpkin Spice makes everything nice is so true when it comes to these ridiculously flavorful Pumpkin Spice Cupcakes. Nothing better than a homemade baked treat filling your senses with cinnamon, nutmeg, and cloves, the warm flavors of fall.
- Did your cupcakes not bake up correctly? Have no fear you can repurpose them into these delicious and easy to make Cake Pops.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Cherry Pie Cupcakes
Print RateEquipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ½ cups white granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ¼ cups whole milk, room temperature
- 1 (20) ounce can, cherry pie filling
Vanilla Cinnamon Frosting
- 1 cup unsalted butter, softened
- 3-4 cups confectioners sugar
- 2-3 Tablespoons whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla paste
Instructions
Cherry Pie Cupcakes
- Preheat oven to 350°F. Line two cupcake trays with liners. Set aside
- In a large bowl, beat together the butter, oil, and sugar until light and completely combined.
- Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
- In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
- Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
- Portion 1 scoop (approximately 1 to 1 ½ Tablespoons) of batter into each cupcake liner and bake for 5 minutes.
- Remove the cupcakes from the oven and place 1 Tablespoon of cherry pie filling in the center of the cupcake. Cover the cupcakes with remaining cupcake batter (approximately 1 ½ Tablespoons each).
- Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.
- While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
Vanilla Cinnamon Frosting
- In a large bowl, using a hand mixer with beaters attached, beat together the butter and 2 cups of confectioners sugar for 2 minutes until smooth.
- Add 2 Tablespoons of milk, cinnamon, and vanilla paste, beat well to incorporate. Add additional confectioners sugar, to taste and texture preferences.
- Scoop the frosting into a piping bag fitted with a large star tip.
- Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon a Tablespoon or so of cherry pie filling into the centre of the frosting.
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