Homemade Cherry Pie Cupcakes
If cherry pie and cupcakes had a delicious baby, it would look exactly like Homemade Cherry Pie Cupcakes. You get soft vanilla cupcakes, a sweet-tart cherry filling, and a topping that screams “pie” in the best way—think whipped frosting + buttery crumble or even a tiny lattice topper if you feel extra. These cupcakes taste like a bakery treat, but you can make them at home without turning your kitchen into a war zone.
I first made these for a family birthday when I wanted something fun and different from the usual chocolate cupcakes. People kept saying, “This tastes like cherry pie!” and I just nodded like I planned it all along. Ever pull off a dessert that looks fancy but feels easy? Yep—this is that recipe 🙂
Why These Cupcakes Taste Like Real Cherry Pie
A basic cupcake can taste sweet and fine… and forgettable. Homemade Cherry Pie Cupcakes avoid that by building real pie flavor into every bite.
You combine three key elements:
- Buttery vanilla cupcake base (like pie crust’s best friend)
- Cherry pie filling center (the star of the show)
- Pie-inspired topping (crumb, whipped frosting, or both)
That mix gives you the full cherry pie experience in a handheld treat. Ever wondered why filled cupcakes feel more exciting? The surprise center does it.
Ingredients for Homemade Cherry Pie Cupcakes
You can keep this simple with store-bought cherry pie filling or go homemade. I’ll include both options so you can choose what fits your day.
Cupcake Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup milk or buttermilk
Cherry Filling (Easy Option)
- 1 can (21 oz) cherry pie filling
Cherry Filling (Quick Homemade Option)
- 2 cups cherries (fresh or frozen, pitted)
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
- ½ teaspoon vanilla or almond extract
Frosting (Light + Pie-Friendly)
- 1 cup heavy cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional “Pie Crumble” Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup cold butter
- Pinch of cinnamon
FYI, the crumble makes these taste extra “pie-like,” but you can skip it if you want ultra simple.
Step-by-Step Instructions
Let’s make sure your Homemade Cherry Pie Cupcakes come out soft, filled, and totally irresistible.
1. Preheat and Prep
Heat oven to 350°F (175°C). Line a cupcake pan with liners.
Good liners help with easy peeling. Nobody wants half a cupcake stuck to paper.
2. Mix the Dry Ingredients
Whisk flour, baking powder, and salt in a bowl. This keeps the batter balanced and helps cupcakes rise evenly.
3. Cream Butter and Sugar
Beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
This step creates the soft crumb. Don’t rush it—fluffy butter makes fluffy cupcakes.
4. Combine Batter
Add dry ingredients and milk in alternating additions. Mix just until combined.
Overmixing makes cupcakes dense. We want light and tender, not muffin energy.
5. Bake
Fill liners about ⅔ full. Bake 16–20 minutes until a toothpick comes out clean.
Cool completely before filling. Warm cupcakes + filling = mess city.
Make the Cherry Filling
Easy Canned Filling Method
Spoon cherry pie filling into a bowl and chop large cherries slightly for easier piping.
Quick Homemade Method
Cook cherries, sugar, and lemon juice on medium heat until juicy. Stir in cornstarch slurry and cook until thick. Cool fully before using.
A thick filling keeps the center juicy without leaking. Ever cut into a filled cupcake and watched it ooze everywhere? Yeah—thick filling prevents that.
How to Fill Cupcakes Like a Pro
Cut a small circle from the top of each cooled cupcake using a knife or cupcake corer. Spoon or pipe in 1–2 teaspoons cherry filling.
Replace a small piece of cupcake on top to “cap” the filling. Frosting hides everything, so don’t stress perfection.
Frosting Options That Work Best
I love whipped cream frosting here because it feels like pie à la mode.
Whipped Cream Frosting
Whip cold cream, powdered sugar, and vanilla until soft peaks form. Keep it stable by chilling it until ready to use.
Want a stronger “pie shop” vibe? Add a tiny drop of almond extract. Cherries love almonds like it’s their job.
Optional Pie Crumble Topping (Highly Recommended)
Mix flour, brown sugar, cinnamon, and cold butter until crumbly. Bake at 350°F for 10–12 minutes until golden. Cool before sprinkling on cupcakes.
This crumble adds that buttery “crust” flavor you expect from cherry pie. It turns regular cupcakes into full-on pie cupcakes.
Pro Tips for Perfect Homemade Cherry Pie Cupcakes
These tips save you from common cupcake heartbreak.
- Cool cupcakes fully before filling
- Use thick cherry filling to prevent leaks
- Chill whipped frosting so it pipes cleanly
- Add crumble right before serving for the best crunch
- Use almond extract sparingly for classic pie flavor
IMO, almond extract makes the cherry flavor taste ten times more “bakery.”
Fun Variations to Try
Want to switch things up? These ideas keep it interesting.
Chocolate Cherry Pie Cupcakes
Add cocoa to the batter or use chocolate frosting. Cherry + chocolate always wins.
Mini Cherry Pie Cupcakes
Bake mini cupcakes and fill them lightly. Perfect for parties and dessert tables.
Cherry Cheesecake Cupcakes
Add a spoonful of cream cheese frosting instead of whipped cream. Rich, tangy, and dangerously good.
Which variation would disappear fastest in your house?
How to Serve These Cupcakes
Serve them chilled for the best whipped frosting texture. Add a tiny cherry on top for extra charm.
These cupcakes work for:
- Birthdays
- Holidays
- Potlucks
- “I need something sweet” on weekends
They look fancy, but they don’t require fancy skills. Love that.
Storage and Make-Ahead Tips
- Store cupcakes in the fridge up to 3 days
- Add crumble right before serving so it stays crisp
- Freeze unfrosted cupcakes up to 2 months
- Thaw and fill/frost when ready
Whipped frosting tastes best fresh, so I recommend frosting the day you serve if possible.
FAQs About Homemade Cherry Pie Cupcakes
Q1. Can I use canned cherry pie filling for cupcakes?
Yes, canned filling works perfectly and saves time. Chop large cherry pieces so the filling pipes easily. Thick filling keeps cupcakes neat and prevents leakage.
Q2. How do I stop cupcakes from getting soggy inside?
Use a thick filling and avoid overfilling the center. Replace the cupcake “cap” before frosting so the filling stays contained. Chill-filled cupcakes to help the center set.
Q3. What frosting pairs best with cherry pie cupcakes?
Whipped cream frosting tastes like pie à la mode and keeps the cupcakes light. Cream cheese frosting also works if you want tangy richness. Avoid overly sweet frostings that hide cherry flavor.
Q4. Can I make these cupcakes ahead of time?
Yes. Bake cupcakes a day early and store them airtight. Fill and frost the next day for best freshness, especially if you use whipped cream frosting.
Q5. Can I freeze cherry pie cupcakes?
Freeze cupcakes unfrosted for the best texture. Thaw, then fill and frost before serving. Freezing filled cupcakes can make the center watery after thawing.
Q6. How do I make the cherry flavor stronger?
Add a tiny bit of almond extract or cherry extract to the filling or frosting. Use it lightly because the flavor can overpower quickly. Fresh cherries also boost natural fruit taste.
Final Thoughts
Homemade Cherry Pie Cupcakes give you the full cherry pie experience in a cute, handheld form. You get soft cake, juicy cherry center, creamy topping, and optional crumble crunch—basically everything you love about pie, but easier to share.
So tell me… are you baking these for a party, or are you “testing” them and keeping the batch to yourself? Either way, your kitchen is about to smell amazing 🙂
