Robynne's Blueberry Pie Cupcakes

Robynne Glenn


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.


★★★★★ 3 votes

30 Min
18 Min



  • 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


  1. CRUST
    Line standard muffin tins with paper liners.
    Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock 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.
    Prepare cake mix as directed. Stir in extracts until well incorporated.
    Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill.
    Bake as directed. Cool completely.
    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.
  4. GARNISH (optional)
    I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry.


Printable Recipe Card

About Robynne's Blueberry Pie Cupcakes

Course/Dish: Cakes, Pies, Fruit Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids
Recipe For: The Best Cupcake
Hashtags: #cakes, #blueberry, #filling

Show 11 Comments & Reviews

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