Cherry Pie Cupcakes are like the delightful love child of a classic dessert and a whimsical cupcake, creating a combination that will make your taste buds dance. Imagine biting into a fluffy cupcake topped with a swirl of creamy frosting, only to discover the sweet and tangy cherry filling hiding inside. holiday surprise cupcakes It’s like finding the secret stash of candy you thought was gone forever—pure bliss! Perfect for picnics, birthdays, or just because it’s Tuesday, these treats will have everyone clamoring for more. For more inspiration, check out this Raspberry Cheesecake Bars recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What type of cherries should I use for Cherry Pie Cupcakes?
- Can I make these cupcakes ahead of time?
- How do I prevent my cupcakes from sinking?
- 📖 Recipe Card
Now let’s be honest: who doesn’t have fond memories of pie? Whether it was Grandma’s secret recipe or that one time you tried to bake and nearly set your kitchen on fire, cherry pie has a way of wrapping itself around our hearts (and waistlines). chocolate cranberry cupcakes These Cherry Pie Cupcakes promise all the nostalgia without requiring you to wrestle with a pie crust. So grab your mixing bowl and let’s create something that’ll impress your friends and family while making those taste buds sing!
Why You'll Love This Recipe
- These Cherry Pie Cupcakes are incredibly easy to prepare, making them perfect for any baking level
- Their delightful flavor profile combines sweet cherries with fluffy vanilla cake and creamy frosting
- The visual appeal is undeniable; these cupcakes are as beautiful as they are delicious
- Versatile enough for any occasion, they can be dressed up for celebrations or enjoyed casually at home
I once made these Cherry Pie Cupcakes for my cousin’s wedding shower, and watching everyone fight over the last cupcake was unforgettable. banana walnut cake.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use this versatile flour for the base of your cupcakes; it gives the perfect texture.
- Sugar: Granulated sugar adds sweetness to balance the tartness of the cherries.
- Baking Powder: This helps your cupcakes rise beautifully, creating that light and fluffy texture.
- Salt: A pinch enhances flavors and balances sweetness in both batter and filling.
- Unsalted Butter: Using room temperature butter ensures proper creaming with sugar for light cupcakes.
- Eggs: They provide structure and moisture; use large eggs for best results.
- Milk: Adds moisture to the batter; opt for whole milk for richer flavor.
- Vanilla Extract: A splash adds warmth and depth to your cupcakes’ flavor.
- Canned Cherries in Syrup: These make for an easy filling; just drain them first!
- Whipped Cream Frosting: Lightly sweetened whipped cream creates an airy topping that complements the cherry flavor perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 350°F (175°C) while lining a muffin tin with cupcake liners. The anticipation builds as you await those heavenly aromas!
Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. You want everything nice and mixed because no one wants clumps in their cupcakes.
Cream Butter and Sugar: Beat unsalted butter and sugar together until light and fluffy. This process not only makes your arm muscles work but also creates magic—trust me!
Add Eggs and Vanilla Extract: Incorporate eggs one at a time, mixing well after each addition along with vanilla extract. The batter should look smooth and inviting; resist the urge to dive in just yet!
Combine Wet Ingredients with Dry Ingredients: Gradually add dry ingredients to wet mixture while alternating with milk until fully combined. The batter should be smooth but thick enough to hold its shape when scooped into liners.
Add Cherry Filling: Gently fold in drained canned cherries into the batter without breaking them up too much. You want lovely bursts of cherry goodness throughout each cupcake!
Bake Those Beauties: Divide batter evenly among prepared liners and bake for 20-25 minutes or until golden brown. A toothpick inserted should come out clean—unless you hit cherries; then you’re still good!
After baking, allow cupcakes to cool completely before frosting them with whipped cream frosting—this part is crucial if you want Instagram-worthy treats!
Now go ahead, take a bite out of one of these Cherry Pie Cupcakes! Enjoy every morsel while basking in the glory of homemade goodness that even Grandma would approve of! For more inspiration, check out this Classic Strawberry Shortcake recipe.
You Must Know
- Cherry Pie Cupcakes are the perfect blend of sweet, tart cherries and fluffy frosting
- These delightful treats are not only visually appealing but also incredibly fun to make
- Plus, they are great for any occasion—who doesn’t love a mini dessert?
Perfecting the Cooking Process
To get the best results, start by preheating your oven while you prepare your cupcake batter. Bake the cupcakes before making the cherry filling so everything is fresh and ready.
Add Your Touch
Feel free to swap out cherries for other fruits like blueberries or raspberries for a twist. You can also experiment with different frostings like cream cheese or chocolate ganache.
Storing & Reheating
Store Cherry Pie Cupcakes in an airtight container at room temperature for up to three days. For longer storage, freeze them and thaw before serving to maintain freshness.
Chef's Helpful Tips
- Use fresh or frozen cherries for a burst of flavor; avoid canned ones as they can be too watery
- Ensure your cupcake liners don’t stick by lightly greasing them before pouring in the batter
- Always let cupcakes cool completely before frosting to prevent melting
It’s funny how a simple recipe can bring back such fond memories. I remember baking these Cherry Pie Cupcakes for my friend’s birthday, and watching everyone’s eyes light up when they took their first bite! peppermint bark pretzel bites.
FAQ
What type of cherries should I use for Cherry Pie Cupcakes?
Fresh or frozen tart cherries work best for that perfect flavor balance.
Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance and frost just before serving.
How do I prevent my cupcakes from sinking?
Ensure you’re not overmixing your batter; this keeps them light and fluffy!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cherry Pie Cupcakes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
Description
Cherry Pie Cupcakes are a delightful fusion of classic pie and whimsical cupcakes, perfect for any occasion. Imagine biting into a fluffy vanilla cupcake with a swirl of whipped cream frosting, revealing a sweet and tangy cherry filling inside. These easy-to-make treats will impress friends and family, making them the star of picnics, birthdays, or simply a Tuesday afternoon.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 can (15 oz) cherries in syrup (drained)
- 1 cup whipped cream frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Beat butter and sugar until light and fluffy. Add eggs one at a time and mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture until smooth.
- Gently fold in the drained cherries.
- Fill cupcake liners with batter and bake for 20-25 minutes until golden brown.
- Cool completely before frosting with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
