Easy Cherry Pie Cupcakes (With Canned Pie Filling)

by Annie
Cherry pie cupcakes on a black cake stand with purple background pictured on the right. Left image is three cherry cupcakes with the front cupcake cut into and the cherry pie canned filling oozing out with a purple background.
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These cherry pie cupcakes are so decadent and delicious, you’ll be amazed at how fast they disappear.

Because the only thing better than a slice of cherry pie is cherry pie in cupcake form!

But isn’t everything better in cupcake form?

The cherry cupcake boasts subtle flavors of vanilla and cinnamon, but the star of the show is the surprise cherry pie filling in the center.

Cherry cupcake with a bite  taken out with cherry pie filling coming out and topped with frosting. Two other cherry pie dessert cupcakes in the background, all on a black cake stand.

Best of all, this recipe calls for canned cherry pie filling.

No need to spend a bunch of time making cherry pie filling from scratch. This easy hack saves you time but doesn’t sacrifice flavor.

Just when you think it doesn’t sound more mouthwatering than that, it is topped off with an out of this world cinnamon and vanilla frosting.

Oh, and I forgot to mention the other topping, a little more cherry pie filling, yum!

Every time I make this dessert recipe, people rave about it and ask me for the recipe.

If you’re looking for a wonderful and versatile dessert recipe that’ll please both adults and kids, these cherry cupcakes tick all those boxes (and then some).

This is also a great dessert recipe to have on hand because you can serve it year-round. During spring and summer, cherries are quite refreshing.

But, this cherry pie cupcake recipe also works well during the fall for Thanksgiving or winter months because of the wonderful cinnamon flavor in the frosting.

Cherry pie cupcake in front topped with pie filling and white cinnamon vanilla frosting, 2 cherry cupcakes behind and purple cloth in the background.

Because it’s topped off with a festive red pie filling, these cherry pie desserts are perfect to serve for Christmas or Valentine’s Day as well.

Cherry Pie Cupcakes {Tips & Tricks}

This recipe is pretty straight forward, and you’ll find all the easy recipe directions later in this post.

With that being said, here are some helpful tips with pictures to help you out when it comes to filling your cherry pie cupcakes and frosting them.

How To Fill Your Cherry Cupcakes With Canned Pie Filling

Follow the directions in the recipe (listed later in this post) for making the batter, pour the batter into your cupcake pan, and cook for 5 minutes.

Once you take the cupcakes out of the oven after baking for 5 minutes, then the fun part begins!

Place one tablespoon of canned cherry pie filling in the center of each cupcake.

Since the cupcakes were only baked for a short amount of time, the cherry pie filling will naturally settle into the cupcake.

Then, cover the cupcakes with leftover batter. This comes out to about 1½ tablespoons of batter, but it’s fine to eyeball it.

Two pictures of cherry pie cupcakes side by side. Left: metal cupcake pan filled with liners and partially cooked cupcakes with red cherry filling and bowl in background. Right: metal pan with cupcakes in white liner and batter on top of each cupcake, bowl and spoon of filling in the background.

Just make sure the cupcakes are covered with the batter and hardly any cherry pie filling is peeking through.

Frosting Your Cherry Pie Filled Cupcakes

Start prepping your frosting while the cupcakes are cooling. Once your cupcakes are completely cool, now it’s time to add the vanilla cinnamon frosting.

To frost these cupcakes, I used a piping bag with a large star tip. You can of course use your piping tip of choice.

Then, make a quick circle swirl on each cupcake (again make sure they are completely cooled down).

Your frosting swirl should be nice and tall and rest on the edges of the cupcake.

Make sure you leave a little hollow area in the center of your piped circle because that is where the cherry pie filling will go.

To finish it off, top off your cupcake with about a tablespoon of canned cherry pie filling in the center of your frosting swirl.

vanilla cherry pie cupcakes frosting tutorial, left image piping bag filled with white frosting leaned up against cupcake with a white cupcake wrapper, cupcake pan in the background. Right image: cupcakes with white fluffy frosting and cherry pie filling on top in white cupcake liners and bowl of filling in the background.

A tablespoon is just an approximate amount, you can do a little bit less if you like.

Make sure you spoon out the filling in the center part of the frosting.

Frosting Without A Piping Bag

Another option if you don’t want to get all fancy is skipping the piping bag altogether.

Simply frost your cupcakes with a knife and top with some pie filling.

Cherry Pie Cupcake Recipe

These cherry pie cupcakes with cinnamon vanilla frosting are the perfect dessert for any time of year.

Filled and topped off with canned cherry pie filling, this is an easy recipe you’ll get requests to make again and again.

Easy Cherry Pie Cupcakes With Cinnamon Vanilla Frosting

Cherry cupcakes with a surprise canned cherry pie filling inside. Topped off with yummy cinnamon vanilla frosting and even more cherry pie filling!
Course Dessert
Cook Time 20 minutes
Servings 24 cupcakes

Ingredients

Cherry Pie Cupcakes

  • ½ cup butter, softeneed
  • ½ cup vegetable or canola oil
  • cups white sugar
  • 4 eggs (at room temperature)
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • cups milk at room temperature
  • 1 20 oz. can of cherry pie filling

Cinnamon Vanilla Frosting

  • 1 cup butter
  • 3-4 cups powdered sugar (confectioner's sugar)
  • 2-3 tbsp heavy whipping cream or milk
  • 2 tsp cinnamon
  • 1 tsp vanilla paste

Instructions

Cherry Pie Cupcakes

  • Preheat the oven to 350°.
  • Line two cupcake pans with liners and set to the side.
  • In a large bowl, beat together the butter, oil and sugar until light and fluffy.
  • Add eggs, one at a time and beat the mixture after each egg. Add the vanilla extract and set your large bowl to the side.
  • In a medium bowl, stir together the flour, baking powder, cinnamon and salt.
  • Fold half of the flour mixture into the butter mixture, then add milk and the rest of the flour mixture.
  • Place a scoop (about 1-1½ tbsp) of batter into each cupcake liner.
  • Bake for 5 minutes.

Filling Your Cherry Cupcakes

  • Take the cupcakes out of the oven. Place 1 tbsp of cherry pie filling into the center of each cupcake.
  • Cover each cupcake with the leftover cupcake batter (about 1½ tbsp. per cupcake).
  • Bake for another 12-15 minutes until the cupcakes are completely set. Insert toothpick and make sure it comes out clean without any wet cake batter.
    If your toothpick doesn't come out clean, cook them a little bit more until toothpick comes out clean without any batter on it.
  • Take out of the oven. While the cupcakes are cooling, start prepping your frosting.

Cinnamon Vanilla Frosting

  • In a large bowl, beat together butter and 2 cups of powdered sugar for two minutes until smooth.
  • Add 2 tbsp of cream or milk, cinnamon and vanilla and beat until completely combined. Add additional powdered sugar and cream or milk.
    How much cream and powdered sugar you add depends on your sweetness and texture preferences for the frosting. That's why the quanity of those ingredients are listed as a range.
    (This is explained in more detail in the section below this recipe.)
  • Grab your piping bag with a large star tip and scoop the frosting into it. Swirl a circle of frosting on top of each cooled cupcake.
  • Top off your cupcake with about 1 tbsp. of canned cherry pie filling into the center of the frosting.

Notes

  • The section in this post before the recipe covers tips for filling and frosting your cupcakes.
  • For more info. about the ingredients and substitutions, check out the section right below this recipe.

Cherry Filled Cupcakes Ingredient Options

Butter

Using unsalted or salted butter comes down to your personal preference.

For my baking, I typically opt for salted butter but if you are trying to limit your salt intake or just prefer unsalted butter, either one works well in this recipe. 

For The Frosting 

Vanilla

The vanilla paste in the frosting has a lovely concentrated flavor, more so than vanilla extract.

If you don’t have vanilla paste on hand, you can substitute up to 2 tsp. of vanilla extract in the frosting recipe.

Heavy Whipping Cream Or Milk

As stated in the directions, you can use either milk or heavy whipping cream for the frosting.

This really comes down to your personal preference and which ingredients you have on hand.

Another plus of using milk is it is one less ingredient to buy, so I wanted to list it as a substitute.

Ratio of Ingredients For Desired Frosting Texture & Taste

The milk and powdered sugar amount varies a bit in the recipe to give you flexibility to make the frosting to your taste and texture liking.

Want a stiffer and thicker frosting?

You’ll want to use more powdered sugar and less milk or cream.

Want a softer and fluffier frosting instead?

Use more cream or milk and less powdered sugar.  

Add a little bit of cream (or milk) and powdered sugar as you go and then adjust it to your liking.

Cherry Pie Cupcakes With Homemade Cinnamon & Vanilla Frosting

Did you make this recipe?

Comment below and let me know how they turned out or any substitutions you made!!

Or better yet, snap a pic of your cupcakes and add it to the Pinterest pin linked below.

Pin this vanilla cherry cupcake dessert recipe with cherry pie filling for later!

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