Cherry Cobbler Cupcakes
Cherry Cobbler Cupcakes: These cupcakes are not like most cupcakes. They have a layer of cherry pie filling in the center baked right in them! Make Cherry Cobbler Cupcakes for your next backyard barbecue, Valentine’s Day or any fun Summer celebration. Trust me when I say these Cherry Cobbler Cupcakes will be the talk of the party! They are the perfect party cupcake!
More Valentine’s Day Dessert Recipes
More Party Cupcakes
Cherry Cobbler Cupcakes
Yield:
Makes 24 Cupcakes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Ingredients
For the Best Vanilla Cupcake Recipe:
- 2 vanilla beans, split with seeds removed or 2 teaspoons of vanilla extract
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 4 large egg yolks
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 (21 ounce) can cherry pie filling
For the Butter Cream Frosting:
- 3/4 cup butter, softened
- 1 (2 pound) bag confectioners' sugar
- 1/3 cup milk
- 2 teaspoons vanilla extract or vanilla paste
Instructions
For the Best Vanilla Cupcake Recipe:
- Preheat oven to 350°.
- Line 24 muffin cups with liners.
- In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.
- Whip until combined; slowly add sugar and continue beating until combined.
- Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
- In a separate bowl whisk together the flour, cinnamon, baking powder and salt.
- Pour vanilla in with the heavy cream.
- Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.
- Add a small portion of the batter to the bottom of each cupcake liner (I used a 1 1/2 ounce cookie scoop).
- The batter is thick; to spread the batter across the bottom I wet my fingertips with water and pressed down the batter.
- Spoon on top of the batter 3 cherries.
- Add another layer of batter (the same size as the first) on top of the cherries.
- Wet fingertips and press batter down.
- Bake 20 to 25 minutes.
- Cool completely before add frosting.
For the Butter Cream Frosting:
- In a large mixing bowl beat the butter until smooth.
- Gradually add 2 cups confectioners' sugar, beating well.
- Slowly beat in the milk and vanilla extract.
- Add the remaining confectioners' sugar and beat until smooth.
- If needed add additional milk to reach spreading or piping consistency.
- Using a 2 1/2 ounce cookie scoop press frosting on top of each cupcake and add a red sprinkle.
You’re using 3 tsps. of vanilla in the cupcake recipe?
Hi Betty, Yes, or 2 vanilla beans and 1 teaspoon of vanilla. The base for these Cherry Cobbler Cupcakes is a vanilla cupcake. 🙂
Do these need to be refrigerated afterwards?
Hi Liane, I didn’t refrigerate them but they were gone in one day. I would way yes after a couple of days.