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Cherry Pie Cupcakes

A cupcake and a pie in one! The perfect summer treat

Ingredients

For the Vanilla Cupcakes

  • 1 ½ cups Gluten-Free flour Packaged or your own mix
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon xanthan gum omit if it's in your flour mix
  • ½ teaspoon salt
  • ½ cup butter room temp
  • 2 large eggs room temp
  • ½ cup milk any--cow, almond, cashew, coconut etc.
  • 1 Tablespoon vanilla bean extract or reg vanilla

For the Cherry Pie Buttercream

  • 1 cup butter room temp
  • 2 cups powdered sugar or use more if you like your frosting sweet
  • 1 tablespoon or more whipping cream, coconut cream or milk
  • 1/2 tablespoon vanilla bean extract or regular vanilla
  • 1/3 cup Cherry Pie Filling- homemade or store-bought my simple recipe below

For the Cherry Pie Filling (if not using pre-made or store-bought filling)

  • 1 cup sweet or sour cherries if using frozen don't thaw first
  • 3 Tablespoons granulate sugar you can use brown or coconut sugar if preferred
  • 1 Tablespoon maple syrup or omit and add an extra tablespoon of your preferred sugar
  • 1 tsp cinnamon
  • 1 tablespoon tapioca starch
  • pinch sea salt
  • 1 teaspoon vanilla bean extract or regular vanilla

Instructions

  1. For the Cherry Pie Filling (if not using a pre-made or store bought pie filling):

    In large saucepan whisk together sugar, maple syrup (if using), cinnamon, sea salt, and tapioca. Add cherries (pitted first, if using fresh cherries) and mix into the sugar mixture. Cook over medium heat, stirring often. I often use a potato masher to break down the cherries while the sauce is cooking. When it begins to boil, cook for another minute or two until thickened. Remove from heat and add in vanilla. Use immediately or store in the fridge until ready to use for the buttercream and topping for the cupcakes.

For the Vanilla Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with cupcake liners.
  2. In medium bowl add flour mix and whisk well (I always whisk gluten-free flour really well first), then add sugar, baking powder and salt.
  3. Add butter to the flour/sugar mixture and, with a hand mixer, beat on low-speed until thoroughly mixed. It will be crumb-like in texture, similar to coarse sand. Add in the eggs, one at a time, and mix until blended.
  4. Pour in the vanilla and then slowly add milk. Beat on medium for about a minute or so, until batter is fairly smooth (since GF flours don't contain gluten, you don't have to worry too much about over-mixing). If batter's too thick, gradually add an extra couple of teaspoons milk (you probably won't have to add extra milk if you're using reg vanilla extract). Batter should resemble a soft frosting when it comes together.
  5. Fill liners with batter to almost ¾ full. Bake for about 17-20 minutes--but I usually check them in about 15 minutes. When they're slightly golden and a toothpick inserted comes out clean, they're done. Allow them to cool completely.
  6. Frost with cherry buttercream (below) or your favourite frosting.

For the Frosting:

  1. Using a mixer, beat the butter on high for a minute or two.
  2. Turn speed to low and add confectioners sugar--but only a half cup at a time to gradually incorporate the sugar into the butter. Add salt.
  3. Slowly mix in vanilla extract and cream (or milk) and cherry pie filling and continue to beat on medium-high for a minute or two. After it comes together, increase speed to high and continue to beat for several more minutes (aim for 5 or more minutes, for best results).
  4. Frost cupcakes and drizzle each with reserved cherry pie filling.