Description
Cherry Pie Cupcakes are a delightful twist on classic cherry pie, offering soft, fluffy cupcakes with a sweet cherry pie surprise inside. Perfect for parties, family gatherings, or anytime you want a quick and delicious treat, these cupcakes are simple to make and guaranteed to impress.
Ingredients
- 1 box (14.25 ounces) Betty Crocker white cake mix, prepared according to box instructions
- 1 can (21 ounces) cherry pie filling
- Whipped cream or ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F.
- Prepare the cake mix according to the box directions. Line a cupcake pan with cupcake liners.
- Spoon 3 tablespoons of cupcake batter into each cupcake well.
- Add 1 tablespoon of cherry pie filling on top of the batter in each well.
- Bake for 18-20 minutes, or until the tops of the cupcakes spring back when lightly touched.
- Allow cupcakes to cool slightly before serving. Optionally, top with whipped cream or a scoop of ice cream for extra indulgence.
Notes
Serving Tips:
- Serve warm for the best flavor and soft texture.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for a classic dessert experience.
- Garnish with a sprinkle of powdered sugar for a beautiful presentation.
- Pair with a hot cup of coffee or tea for an afternoon treat.
- Serve at parties or gatherings as bite-sized dessert options.
Storage Tips:
- Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate in an airtight container for up to 5 days.
- To freeze, wrap each cupcake in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.
- Thaw frozen cupcakes at room temperature or warm slightly in the microwave before serving.