Cherry Pie Cupcakes
for the cake:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- 2 cups cherries, pitted (frozen is fine)
- cherry pie filling, homemade or store-bought
for the orange buttercream:
- 2 cups (16 oz) unsalted butter, room temperature
- 6 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- orange zest from one orange
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk together flour, baking soda, baking powder, salt, and cinnamon, set aside.
3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla extract. Reduce speed to low.
4. Add flour mixture in two batches, alternating with the sour cream, and beating until combined after each. Stir in cherries. Divide batter evenly among lined cups, filling each three- quarters full.
5. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
6. To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and zest, and beat until frosting is smooth.
7. To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.
Posted on October 26, 2012, in Lady Fab Cooks and tagged cherry pie cupcakes, dessert, food, recipe, sugar fairy bake shoppe, sweets. Bookmark the permalink. 4 Comments.
Looks amazing! 🙂
Reblogged this on lovelyseasonscomeandgo and commented:
Hi thank you for liking my post “my weight loss program” and visiting my blog, this cupcake has to be the most delicious thing, I will be making this recipe too. Take care, Betty
Pingback: cherry pie cupcakes | yummy