Cherry Pie Cupcakes
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Cherry Pie Cupcakes
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These Cherry Pie Cupcakes are a moist from scratch recipe topped with cherry pie filling and buttercream! The result is adorable cupcakes that look like tiny cherry pies.
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Ingredients
Cupcakes
- 1/2 cup butter softened
- 1 cup sugar
- 1/3 cup milk
- 3 egg whites
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 1/3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 21 ounce can cherry pie filling
- 3 cups powdered sugar
- 1/2 cup butter softened
- 6 tablespoons heavy cream
- 1 1/2 teaspoon vanilla extract
- Ivory food coloring
Instructions
Cupcakes
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, whisk together the milk, egg whites, sour cream and vanilla. Set aside.
- In a large bowl, beat the butter and sugar together for about 2 minutes, until light and fluffy.
- Alternate adding a small amount of the flour mixture and the sour cream mixture, starting and ending with the flour mixture.
- Once all ingredients are thoroughly combined, divide evenly among a lined cupcake tin.
- Place in the oven and bake for 20 minutes, or until a toothpick comes out cleanly.
- Place on a cooling rack and allow to completely cool before frosting.
Frosting
- In a large bowl, beat the powdered sugar, butter, vanilla and about 3 tablespoons of heavy cream, adding more cream as needed to reach a thick, but pipable consistency.
- Add a few drops of food coloring to mimic the color of a pie crust and beat until color is evenly distributed.
- Place 2 frosting bags with a small star tip in one, and a small straight opening on the other tip into a glass and divide frosting between them.
- *Optional to use a knife to scoop out a small divot in the middle of each cupcake to hold more cherry pie filling.
- Pipe the edges with the star tip to create the round crust edge of a pie.
- Spoon cherry pie filling into the middle of each cupcake, but don’t overfill.
- Using the straight piping tip, create lattice work lines across the cherry filling.
- Store any leftovers in the refrigerator for up to 3 days.
Nutrition Information
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Calories
460kcal
(23%)
Carbohydrates
71g
(24%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
235mg
(10%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
47g
(94%)
Vitamin A
708IU
(14%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 235mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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