vanilla cherry pie cupcakes

Name: Vanilla Cherry Pie Cupcakes
Prep time: 20 min
Cook time: 15 min
Yield: 24
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 1 1/4 cup(s) sugar; 4 - eggs; 2 teaspoon(s) vanilla extract; 1 1/4 cup(s) buttermilk; 2 1/2 cup(s) flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; FOR THE TOPPING AND FILLING; 1 - refrigerated pie crust; 1 1/2 tablespoon(s) sugar; 1 teaspoon(s) cinnamon; 1 - 21 ounce can cherry pie filling (you will only use 1/2 can); 1 - 10.6 ounce containers cool whip frosting; - colored sprinkles

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2014/06/vanilla-cherry-pie-cupcakes/

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yield 24 serving(s)

prep time 20 Min

cook time 15 Min

method Bake

Ingredients For vanilla cherry pie cupcakes

1 c

butter, softened
1 1/4 c

sugar
4

eggs
2 tsp

vanilla extract
1 1/4 c

buttermilk
2 1/2 c

flour
1 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
FOR THE TOPPING AND FILLING
1

refrigerated pie crust
1 1/2 Tbsp

sugar
1 tsp

cinnamon
1

21 ounce can cherry pie filling (you will only use 1/2 can)
1

10.6 ounce containers cool whip frosting
colored sprinkles

How To Make vanilla cherry pie cupcakes

1
Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again. Sift together the flour, baking powder, baking soda, and salt. Add this alternately with the buttermilk until all has been mixed in. Beat the mixture for another 1-2 minutes on medium.

2
Fill 24 cupcake liners with the batter. Bake at 350 degrees for 16-17 minutes or until a toothpick comes out with just a few crumbs on it. Let cool completely. Stir together the sugar and cinnamon. Unroll the pie crust according to the package directions. Cut out mini star shapes. Place on a baking sheet and sprinkle lightly with the cinnamon sugar mixture. Bake at 350 degrees for 7-8 minutes. Let cool.
3
Use a cupcake corer and remove the center of each cupcake. Use a teaspoon to fill the centers with cherry pie filling. Top each cupcake with a generous swirl of Cool Whip Frosting. Add fun colored sprinkles and a star pie crust topper. Makes 24 cupcakes. Store the cupcakes in a sealed container in the refrigerator.
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