Robynne's Blueberry Pie Cupcakes

4
Robynne Glenn

By
@RobynneG

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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
22
Prep:
30 Min
Cook:
18 Min
Method:
Bake

Ingredients

  • CRUST

  • 2 pkg
    cinnamon graham crackers crumbs (18 crackers)
  • 3/4-1 stick
    melted butter
  • ·
    i added more cinnamon and sugar for more flavor
  • FILLING

  • ·
    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
  • WHIPPED CREAM FROSTING

  • 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

Step-by-Step

  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.
  2. CAKE & FILLING
    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.
  3. 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.
  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.

    Enjoy!

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




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