Cherry Pie Cupcakes
Vanilla cupcakes with a tangy red tart cherry filling inside! These easy to make cupcakes have a delectably moist and tender crumb, and are baked with a sweet jammy filling made with canned red cherries.
Equipment
Ingredients
Filling
- 1 14.5 ounce can (411 g) unsweetened cherries drained
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (30 g) cornstarch
- ¼ teaspoon almond extract
Cupcakes
- 1 ⅓ (165 g) cups cake flour or all-purpose flour
- ¾ cup (195 g) + 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons (90 g) unsalted butter cut into 1/2-inch cubes, room temperature
- 2 large egg whites
- 1 whole large egg
- ½ cup (125 ml) buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Cream Cheese Frosting
- 8 ounces (120 g) plain cream cheese at room temperature
- ¼ cup (180 g) confectioner's sugar
- 1-2 tablespoons (15-30 ml) heavy cream or milk
Instructions
To make the filling:
- Combine the cherries, sugar and cornstarch in a medium saucepan. Place over medium heat. Cook 5-7 minutes, stirring frequently, until the cherries have softened and the mixture is thickened and pulls away from the bottom of the pan. Stir in the extract. Transfer to a bowl and cool completely. Note: The filling can be prepared up to 3 days ahead. Cover and keep refrigerated.
To make the cupcakes:
- Preheat oven to 350 (175C) degrees, with the oven racks arranged in the center. Place liners in a 12-cup muffin pan, or spray with non-stick spray and lightly dust with flour.
- Mix the flour, sugar, baking powder and salt in an electric mixer on low speed with the paddle attachment. Add the cubes of butter and increase the speed to medium. Mix until the mixture resembles coarse sand.
- Add the egg whites, whole egg, buttermilk and extracts. Continue mixing until the batter is smooth and creamy, about 1 minute, stopping to scrape the sides of the bowl once or twice.
- Portion 2 tablespoons of the batter evenly into the muffins cups. Top each with 1 tablespoon of the filling. Spoon 1 tablespoon of the remaining batter over the filling.
- Bake 20-25 minutes, until the tops spring back when lightly pressed. Transfer the pan to a wire rack and cool 10 minutes. Remove the cupcakes from the pan and cool completely.
To make the frosting:
- Beat the cream cheese and confectioner's sugar in a stand mixer using the paddle attachment until smooth and creamy. If the mixture looks too thick, add some of the cream a little bit at a time, until the mixture resembles soft whipped cream.
- Spread the frosting over each cupcake (you can also put it in a piping bag fitted with a plain tip). Top each cupcake with a cherry, if desired.
Video
Notes
- Refrigerate the filled and frosted cupcakes up to 1 day.
- Bake the cupcakes up to 3 days ahead of serving. Keep them in a covered container at room temperature. Fill and frost when ready to serve.
Nutrition
Calories: 203kcalCarbohydrates: 22gProtein: 3gFat: 13gSodium: 235mgFiber: 1gSugar: 18g
