Serves 24
36 min
Vanilla Cherry Pie Cupcakes
Recipe GLPR284fb4c517fa56
Tender vanilla cupcakes with a hidden cherry filling center, topped with whipped frosting, colorful sprinkles, and crispy cinnamon-sugar pie crust stars. A delightful dessert that combines the best of pie and cupcake.
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Ingredients
1 cup butter, softened
1¼ cups sugar
4 eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
½ can cherry pie filling
1 refrigerated pie crust
1 teaspoon cinnamon
2 containers (10.6 oz each) whipped frosting
colored sprinkles
Directions
Preheat oven to 350°F. Line 24 cupcake cups with paper liners.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract to the butter mixture and beat on medium speed until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry mixture. Beat on medium speed for an additional 1-2 minutes until the batter is smooth.
Divide the batter evenly among the 24 cupcake liners, filling each about two-thirds full.
Bake for 16-17 minutes until a toothpick inserted into a cupcake comes out with just a few moist crumbs. Do not overbake. Remove from oven and let cool completely.
While cupcakes cool, unroll the refrigerated pie crust according to package directions. Using small star-shaped cookie cutters, cut out star shapes from the pie crust.
Place pie crust stars on a baking sheet. Mix together 1/4 cup sugar with the cinnamon in a small bowl, then lightly sprinkle this mixture over the stars.
Bake the pie crust stars at 350°F for 7-8 minutes until they are lightly golden and crispy. Remove and let cool completely.
Once cooled, use a cupcake corer tool (or a small paring knife) to carefully remove the center of each cupcake, creating a small cavity without going all the way through the bottom.
Using a small teaspoon, fill the center of each cupcake with cherry pie filling, being careful not to overfill.
Pipe or spread a generous swirl of whipped frosting on top of each cupcake.
Top each frosted cupcake with colored sprinkles and crown with a cooled pie crust star.
Refrigerate the finished cupcakes in a sealed container until ready to serve. These cupcakes are best enjoyed chilled.
