Vanilla Cherry Pie Cupcakes

Name: Vanilla Cherry Pie Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 36 min
Yield: 24
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

Recipe GLPR284fb4c517fa56

Dessert

36 min

64 cal

Servings: 24

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

The ingredient list is widely available at every Charlotte chain—even ALDI carries canned cherry pie filling, butter, and standard pantry items—so you'll get this done in one trip. The 36-minute stated time is honest for mixing, baking, and minimal cooling, though frosting all 24 cupcakes will add 10–15 minutes if you're not experienced with a piping bag. Cost per serving lands around $0.35–0.45, kept reasonable by the cherry pie filling and modest amounts of butter and eggs; the pie crust is the wild card (homemade or store-bought Pillsbury), so budget $1.50–2.00 for that component. This is a reliable crowd-pleaser that reheats acceptably for a day or two, making it good for potlucks, church socials, or a make-ahead dessert for the week.