Hey you, yeah you—the one staring at the screen thinking, “I want pie… but I also want cupcakes… and zero drama.” Been there, buddy. These cherry pie cupcakes are basically the love child of a classic cherry pie and a fluffy vanilla cupcake, and they taste like pure happiness exploded in your mouth. No complicated lattice crust nonsense, just cherry pie filling tucked inside a soft cupcake like a little surprise party. Trust me, once you bite into one, you’ll be like, “Why haven’t I been doing this my whole life?”
Why This Recipe is Awesome
Look, we all love cherry pie, but who has time to roll out dough and deal with sticky fingers? These bad boys give you that exact nostalgic cherry pie flavor—tart-sweet cherries, buttery vibes—without the hassle. The cupcake stays super moist and fluffy thanks to the filling baked right in, and honestly, it’s idiot-proof (I say that lovingly because I’ve messed up way harder recipes). You get the best of both worlds: portable, cute, and dangerously addictive. Plus, they look fancy enough to impress your friends (or just yourself on a Tuesday night). Win-win-win.
Ingredients You’ll Need
Grab these, and you’re basically halfway to dessert heaven:
- 1 box white or vanilla cake mix (about 15-16 oz—don’t judge, we’re keeping it easy and delicious)
- 3 large eggs (room temp if you’re feeling fancy, cold if you’re me and impatient)
- 1 cup water (or buttermilk for extra tenderness—your call)
- 1/3 cup vegetable oil (or melted butter if you want richer flavor)
- 1 tsp vanilla extract (because flavor is life)
- 1 can (21 oz) cherry pie filling (the good stuff—more cherries, less goo)
- For frosting (optional but highly recommended): 1/2 cup butter (softened), 3-4 cups powdered sugar, 2-3 tbsp milk, 1 tsp vanilla, and a pinch of salt
- Extra cherry pie filling for topping (because more cherries = more joy)
Pro tip: If you’re feeling extra, add 1/2 tsp almond extract to the batter. It makes the cherry flavor pop like crazy.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. (Don’t skip this—sticking cupcakes are sad cupcakes.)
- In a big bowl, dump the cake mix, eggs, water (or buttermilk), oil, and vanilla. Beat on low for 30 seconds, then crank it to medium for 2 minutes until it’s smooth and happy. No lumps allowed.
- Scoop about 3 tablespoons of batter into each liner—fill ’em about halfway. You want room for the cherry surprise!
- Spoon 1-2 tablespoons of cherry pie filling into the center of each (try to get a few cherries in there). Gently press it down a tiny bit, but don’t mix it in—let it stay as a pocket of goodness.
- Top with another spoonful of batter to cover the filling completely. Fill to about 3/4 full. Smooth the tops if you’re feeling neat.
- Bake for 18-22 minutes, or until the tops spring back when lightly touched and a toothpick in the edge (not the center—cherries are messy) comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whip up your frosting: Beat butter until creamy, gradually add powdered sugar, then milk and vanilla until fluffy. Pipe or spread on top, and add a dollop of extra cherry filling for that “wow” factor.
Boom—cherry pie cupcakes ready to steal the show.
Common Mistakes to Avoid
- Forgetting to preheat the oven — rookie move. Your cupcakes will spread like sad pancakes.
- Overfilling the liners — too much batter + filling = volcanic eruption in your oven. Keep it to 3/4 max.
- Digging the toothpick into the cherry center — it’ll come out gooey and you’ll think they’re underbaked. Test the cake part only!
- Skipping the cooling step — frosting warm cupcakes? Frosting melts into a sad puddle. Patience, my friend.
- Using low-quality pie filling — skimpy cherries make for skimpy joy. Go for the brand with big, plump ones.
Alternatives & Substitutions
- No cake mix? Make from-scratch vanilla cupcakes (flour, sugar, butter, etc.)—it works great, just takes longer.
- Want less sweet? Use fresh or frozen cherries cooked down with a bit of sugar and cornstarch instead of canned filling.
- Dairy-free? Swap oil for a neutral one and use plant-based milk/butter in frosting.
- Gluten-free? Grab a GF cake mix—most work perfectly here.
- Feeling chocolatey? Use chocolate cake mix for black forest vibes. IMO, cherry + chocolate is elite.
Honestly, this recipe is super forgiving. Play around, but don’t skip the cherry core—that’s the magic.
FAQs
Can I make these ahead of time?
Yep! Bake the cupcakes up to 2 days early, store unfrosted in an airtight container. Frost the day you serve. They stay moist thanks to that cherry surprise.
Do I have to use canned pie filling?
Nah, but it’s easiest. Homemade works (cook cherries, sugar, lemon, cornstarch), but canned is zero drama and tastes amazing.
Will fresh cherries work instead?
Sure, but pit ’em and cook into a quick compote first. Raw fresh ones might be too juicy and make soggy spots.
Can I freeze these cherry pie cupcakes?
Totally. Freeze unfrosted for up to 2 months. Thaw overnight, then frost. Frosted ones freeze okay too, but the topping might get a bit messy.
How do I get that perfect cherry surprise inside?
Don’t over-press the filling, and cover fully with batter. When you bite in, it’ll ooze just right.
Is almond extract necessary?
Not necessary, but highly recommended—it amps up the cherry flavor like nothing else. Skip if you’re allergic or just not feeling it.
Can kids help make these?
Heck yes! Scooping batter and plopping cherries is toddler-approved fun. Just supervise the oven part.
Related Recipes
Final Thoughts
There you have it—cherry pie cupcakes that taste like cheating (in the best way possible). They’re sweet, tangy, fluffy, and stupidly satisfying without making you slave over a pie dish. Next time you’re craving something cozy and nostalgic but don’t want the commitment, whip these up. Your taste buds (and probably your friends) will thank you.
Now go turn on some tunes, preheat that oven, and make a batch. You’ve got this. And if you eat half of them before anyone else sees… no judgment here. Enjoy every single bite! 🍒🧁
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
