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robynne's blueberry pie cupcakes

(4 ratings)
Blue Ribbon Recipe by
Robynne Glenn
Lake Arrowhead, CA

I wasn't sure I could create a cupcake my son enjoyed more than my Banana Cream Pie Cupcakes, but it looks like I was wrong. Here is my take on Blueberry Pie... Cupcake Style. Note: This cupcake is also delicious with a decadent buttercream frosting. Enjoy!

Blue Ribbon Recipe

Wow, this is all the flavors of blueberry pie in a cupcake. It's fantastic! You'll have to order the blueberry extract, but it's worth it. The graham cracker crust on the bottom is like a pie crust and adds a nice flavor. On top is a wonderfully light and airy frosting. It's when you bite into the cupcake and get the surprise blueberry filling that you'll fall in love. Once frosted, we had a lot of whipped cream leftover. If that happens to you, enjoy it with some fresh blueberries and strawberries for another treat.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 22 serving(s)
prep time 30 Min
cook time 18 Min
method Bake

Ingredients For robynne's blueberry pie cupcakes

  • 2 pkg
    cinnamon graham crackers crumbs (18 crackers)
  • 3/4-1 stick
    melted butter
  • i added more cinnamon and sugar for more flavor
  • blueberry pie filling (approx. 1 tsp per cupcake)
  • CAKE
  • 1 box
    white cake mix and required ingredients
  • 3 tsp
    blueberry extract
  • 2 tsp
    butter extract
  • 1 qt
    heavy whipping cream
  • 6 Tbsp
    powdered sugar (more or less to taste)
  • 2-3 tsp
    clear vanilla
  • 1-2 tsp
    blueberry extract (you only want a hint of blueberry flavor)
  • 3 Tbsp
    instant vanilla pudding mix (makes for a creamier and more stable frosting)

How To Make robynne's blueberry pie cupcakes

  • Combining crushed graham crackers and butter.
    CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix them together thoroughly, either using a food processor or crush with a mallet in a large Ziploc bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
  • Prepared cake mix in a bowl.
    CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated.
  • Batter poured into the cupcake liner with blueberry pie filling dropped in.
    Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of the batter.
  • Remaining cake batter added to the cupcake tins.
    Then finish filling cupcakes about 3/4. Be careful not to overfill.
  • Baking the cupcakes.
    Bake as directed. Cool completely.
  • Heavy cream whipped with powdered sugar and extracts.
    FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts, and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
  • Frosting on the cupcake with blueberry on top.
    GARNISH (optional) I sprinkled a mixture of cinnamon and powdered sugar, a dab of pie filling (no fruit) on top of the frosting, and finished with a fresh blueberry. Enjoy!