Skip to Content

Cherry Pie Cupcakes

Cherry Pie Cupcakes

Cherry Pie Cupcakes

The more colorful a dessert, the better it will taste. And children know this well, that’s why they’ll love these Cherry Pie Cupcakes. Thanks to its incredible flavor and its unique color.

Cherry Pie Cupcakes

They are ideal to decorate a table, or to have them on a countertop and take one whenever we want. These Cherry Pie Cupcakes are for any occasion and everyone will love it.

Cherry Pie Cupcakes

Ingredients:

1 box of Butter Yellow Cake mix

1 cup Water

1/3 cup Unsalted Butter (Softened)

3 Large Eggs

1 Cupcake Pan

Cupcake liners

Directions:

Step 1. Preheat oven to 350 degrees and line cupcake pan with the liners.

Step 2. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners.

Step 3. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.

Vanilla Frosting:

2 cup Unsalted Butter (Softened)

4 ½ cup Powdered Sugar

2 tsp Pure Vanilla Extract

3 – 6 Heavy Whipping Cream

1 Medium Ice Cream Scooper

1 – 21oz Cherry Pie Filling

1 – 13.5 oz Graham Cracker Crumbs

Directions:

Step 1. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.

Building the cupcake directions:

Step 1. Scoop some frosting using the ice cream scoop onto the cupcakes.

Step 2. Pour the box of graham cracker crumbs into a large bowl. Coat the frosting into the crumbs.

Step 3. Scoop some Cherry pie filling onto the top center of the cupcake.

Enjoy!

Cherry Pie Cupcakes

Cherry Pie Cupcakes

Cherry Pie Cupcakes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The more colorful a dessert, the better it will taste. And children know this well, that's why these Cherry Pie Cupcakes will love them. Thanks to its incredible flavor and its unique color.

Ingredients

  • 1 box of Butter Yellow Cake mix
  • 1 cup Water
  • 1/3 cup Unsalted Butter (Softened)
  • 3 Large Eggs
  • 1 Cupcake Pan
  • Cupcake liners
  • 2 cup Unsalted Butter (Softened)
  • 4 ½ cup Powdered Sugar
  • 2 tsp Pure Vanilla Extract
  • 3 - 6 Heavy Whipping Cream
  • 1 Medium Ice Cream Scooper
  • 1 - 21oz Cherry Pie Filling
  • 1 - 13.5 oz Graham Cracker Crumbs

Instructions

  1. Preheat oven to 350 degrees and line cupcake pan with the liners.
  2. Using a hand or standing mixer, beat together all ingredients until combined and mixed.
  3. Scoop ¾ batter into the liners.
  4. Bake in the oven for 19 minutes or until a light golden brown.
  5. Allow cooling completely.
  6. Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff with peaks.

Building the cupcake directions.

  1. Scoop some frosting using the ice cream scoop onto the cupcakes.
  2. Pour the box of graham cracker crumbs into a large bowl.
  3. Coat the frosting into the crumbs.
  4. Scoop some Cherry pie filling onto the top center of the cupcake.
  5. Enjoy!
Skip to Recipe