Irresistible Cherry Pie Cupcakes: Sweet & Tart Delight

The irresistible aroma of cherry pie cupcakes wafts through the air, promising a delightful explosion of flavors. Imagine sinking your teeth into a fluffy cupcake that bursts with sweet and tart cherry goodness, topped with a luscious frosting that tastes like summer itself. Cranberry Crumble Bars These little gems are perfect for any occasion, whether you’re looking to impress guests at a gathering or simply craving something sweet on a cozy afternoon.

As I recall the first time I brought these cherry pie cupcakes to a family reunion, the reactions were priceless. My relatives crowded around the dessert table like seagulls at a beach picnic, eyes wide with excitement. The laughter, smiles, and crumbs flying everywhere made it clear that I had struck gold! Now, let’s dive into making these delectable treats that everyone will love.

I once brought these cupcakes to a family reunion, and they disappeared faster than you can say “cherry pie”!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your versatile base; sift it well to avoid lumps in your batter.
• Granulated Sugar: Sweetness is essential; use fine sugar for better mixing and texture. Cinnamon Sugar Blondies.
• Baking Powder: A must-have leavening agent; ensure it’s fresh for maximum fluffiness.
• Salt: Just a pinch enhances all the flavors; don’t skip this step!
• Unsalted Butter: Softened butter creates a rich flavor; let it sit at room temperature before using.
• Eggs: Use large eggs; they help bind everything together perfectly.
• Milk: Whole milk adds moisture; feel free to substitute with almond or oat milk if desired.
• Canned Cherries: Drain and chop them for ideal incorporation; fresh cherries work too if in season.
• Powdered Sugar: Perfect for frosting; sift it for a smoother texture.
• Vanilla Extract: Adds depth of flavor; opt for pure vanilla for the best results.
• Cream Cheese: A key ingredient in the frosting; soften before blending for an easier process.
• Whipped Cream (optional): For an extra touch on top; adds lightness and charm.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C) while lining your muffin tin with cupcake liners. This ensures easy removal once they’re baked. For more inspiration, check out this no bake lemon icebox pie recipe.

Create Your Batter Base: In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly mixed. This helps create a uniform texture throughout the cupcakes.

Cream Butter and Sugar Together : In another bowl, beat softened butter until creamy and fluffy. Gradually add granulated sugar while mixing until light and airy—this adds nice moisture.

Add Eggs and Milk : Incorporate eggs one at a time followed by milk and vanilla extract until everything is well combined. Ensure no lumps remain as you mix vigorously.

Add Cherries to Batter : Gently fold in chopped cherries using a spatula. Make sure they’re evenly distributed without overmixing so your batter stays fluffy.

Bake to Perfection : Spoon batter into prepared muffin tins about three-quarters full. Bake in preheated oven for 18-20 minutes or until golden brown and a toothpick comes out clean when inserted into the center.

Prepare Your Frosting : While cooling, whip cream cheese until smooth then gradually add powdered sugar along with remaining vanilla extract until it’s fluffy enough to pipe onto the cooled cupcakes.

If you’re feeling adventurous, sprinkle some crushed graham crackers on top of your frosted cupcakes for that classic cherry pie crunch! Classic Wreath Cupcakes.

Enjoy making these delightful cherry pie cupcakes—they’re bound to become your new favorite treat!

Perfecting the Cooking Process

Start by preparing your cupcake batter first, then make the cherry filling while it bakes. This sequence keeps everything organized and ensures perfect results.

Add Your Touch

Feel free to swap out the cherries for blueberries or raspberries for a fruity twist. Adding a dash of almond extract can elevate the flavor profile even more.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. For reheating, pop them in the microwave for about 10-15 seconds.

I remember the first time I made these cherry pie cupcakes; my friends couldn’t get enough, and they kept asking for the recipe. Their smiles were priceless! For more inspiration, check out this classic strawberry shortcake recipe recipe.

FAQ

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work beautifully; just thaw and drain excess liquid before using.

How do I prevent my cupcakes from sinking?

Ensure your batter is not overmixed, and use fresh baking powder for proper rising.

What can I use as a substitute for eggs?

You can use applesauce or mashed bananas as egg substitutes in this recipe. Salted Caramel Apple Pie Cheesecake.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cherry Pie Cupcakes

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• Author: Mia Hanry
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Cherry pie cupcakes are a delightful twist on a classic dessert, combining sweet and tart cherry flavor with fluffy cupcake texture. Perfect for any gathering or a cozy afternoon treat, these cupcakes feature a luscious cream cheese frosting that adds an irresistible touch. Easy to make and customizable with different fruits, they are sure to impress your family and friends!

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk (or almond/oat milk)
• 1 cup canned cherries, drained and chopped
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 2 cups powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until well combined.
3. In another bowl, cream the softened butter until fluffy. Gradually add the sugar until light and airy.
4. Beat in eggs one at a time, then mix in milk and vanilla until smooth.
5. Gently fold in the chopped cherries until evenly distributed.
6. Fill muffin tins about three-quarters full and bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
7. Cool the cupcakes completely before frosting them with whipped cream cheese mixed with powdered sugar.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (75g)
• Calories: 210
• Sugar: 22g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 40mg