Cherry Cupcake Pie
This Cherry Cupcake Pie is the ultimate easy, delicious summer dessert—perfect for parties, potlucks, or last-minute gatherings. Made entirely with store-bought ingredients, it’s a fun, semi-homemade treat that comes together in no time. Layers of soft mini vanilla cupcakes, sweet-tart cherry pie filling, creamy custard, and a flaky pie crust create a dreamy combination of textures and flavors that taste like you spent hours baking. Light, fruity, and irresistibly nostalgic, this pie is a refreshing twist on classic summer desserts and will surely be a crowd-pleaser at any celebration.
WHY YOU’LL LOVE THIS CHERRY PIE
- No mixer, no fuss: This pie comes with minimal effort thanks to store-bought elements.
- Kid- and crowd-approved: The combination of vanilla cupcakes and cherry filling hits every nostalgic sweet spot.
- Unique and beautiful: Sliced open, the pie reveals layers of color and texture that are as fun to look at as they are to eat.
How to Make Cherry Cupcake Pie
Cherry Cupcake Pie: Full of delicious layers with some surprises thrown in. This incredible semi-homemade cherry pie is made with store-bought cupcakes! With layers of vanilla cupcakes, cherry pie filling drenched in custard, and store-bought cream cheese frosting, your guests will never know your incredible pie started with cupcakes! The custard base is what brings this potluck favorite altogether. It reminds me of a cherry gooey butter cake….only pie!
Combine the two pie crusts and roll into one large round.
Trim the edge of the dough with a knife and crimp.
Add half of the cupcakes and all the cherry pie filling on top.
Pour custard over the top of the cupcakes and bake.
Melt cream cheese frosting in the microwave.
- VANILLA CUPCAKE PIE INGREDIENTS INGREDIENTS LIST– full printable recipe below in recipe card
- 2 store-bought, ready-made pie crusts
- 24 mini (bakery) vanilla cupcakes with white frosting
- 5 eggs
- 1/3 cup granulated sugar
- 1½ teaspoons vanilla
- 1½ tablespoons distilled vinegar
- 1 (21-ounce) can cherry pie filling
- FOR THE CREAM CHEESE FROSTING:
- 2/3 cup store, ready-made cream cheese frosting
- sprinkles
- SEMI HOMEMADE CHERRY PIE DIRECTIONS
- Preheat oven to 350°F.
- Spray a 9-inch pie pan with non-stick cooking spray.
- Gently unroll the pie crust to fit into the pan.
- Crimp the edges and set aside.
- Cut each cupcake in half and lay half in the prepared pie pan, filling air pockets.
- Equally disperse the cut-up peanut butter cups.
- Top with the remaining cupcake halves.
- Mix the eggs, sugar, vanilla, and vinegar in a small bowl until well combined.
- Slowly pour the custard over the cupcakes, coating each cupcake with it and evenly distributing it.
- Bake 48 to 50 minutes or until the center, when a knife is inserted into the center, comes out clean.
- Let it cool completely on a wire rack before adding the drizzle. TIP: Check the pie after 30 minutes of baking. If the tops get dark, loosely cover them with foil and bake.
- FOR THE CREAM CHEESE FROSTING DRIZZLE:
- Place frosting in a microwave-safe bowl, and microwave in 15-second intervals until frosting is melted.
- Drizzle in a back-and-forth motion over the top of the pie.
- Add sprinkles.
Freeze for Later
Bakery Cupcakes…. and when I say bakery, I mean a grocery store bakery. NOT A CUPCAKE STORE….please don’t pay those insane prices for a cupcake. Anyway….bakery cupcakes (regular or mini size) freeze beautifully.
HOW TO FREEZE STORE-BOUGHT CUPCAKES: Keep the cupcakes in their plastic container. Wrap plastic wrap around the container in one direction. Wrap again in the opposite direction. The cupcakes should stay fresh for up to three months. PERFECT FOR A QUICK, DECADENT, LAST-MINUTE DESSERT!
Store-Bought Cupcakes
With an abundance of flavors, there are many pie choices. Mix flavors! Examples: red velvet and vanilla, or lemon and vanilla.
HELP! I CAN’T FIND MINI CUPCAKES IN MY STORE! This Cherry Cupcake Pie recipe calls for mini cupcakes. If mini store-bought cupcakes are hard to find, you can use regular-size cupcakes as long as you cut them into quarter pieces.
The Vanilla Frosting
DO NOT REMOVE THE CUPCAKE FROSTING! The cake absorbs the egg-based batter and creates a delicious cake batter flavor. The star of this pie is the frosting. The heat melts the frosting and caramelizes it, creating pockets of crunchy meringue bits.
Another Cupcake Pie Recipe—Peanut Butter Chocolate Cupcake Pie
TIPS ON VARIATIONS
- Chocolate twist: Use chocolate cupcakes and chocolate pudding for a Black Forest-style spin.
- Add crunch: Sprinkle crushed graham crackers or toasted almonds on top before serving.
- Make it mini: Use mini tart shells for personal-sized pies—perfect for picnics!
EASY SUMMER PIE RECIPES
Summer is the perfect season for easy, crowd-pleasing pies. From no-bake to indulgent, there’s something for every sweet tooth. Try a Frozen No-Bake Pecan Pie Cheesecake—it combines the nutty richness of pecan pie with the creamy chill of cheesecake, all without turning on the oven. For chocolate lovers, a Decadent Brownie Pie offers the fudgy, gooey center of a brownie baked right into a flaky pie crust—serve it warm with ice cream for maximum effect. And if you’re after something light and refreshing, a Pistachio Mousse Pie delivers a smooth, nutty filling with sweetness in every bite. These satisfying yet straightforward summer pies are perfect for potlucks, picnics, or lazy evenings on the porch. CLICK HERE FOR OVER 70 PIE RECIPES→ PIE RECIPES FOR EVERY CELEBRATION
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You can create a delicious cherry cupcake pie that will impress your family and friends in just a few simple steps. Try this easy recipe today and surprise your taste buds with a delightful dessert. Happy baking!💗Sheryl
Cherry Cupcake Pie
Ingredients
For the Cherry Cupcake Pie:
- 1 (14.1 ounce) box store bought ready made pie crusts (use 2 crusts)
- 24 mini (bakery) vanilla cupcakes with white frosting
- 5 large eggs
- 1/3 cup granulated sugar
- 1½ teaspoons vanilla
- 1½ tablespoons distilled vinegar
- 1 (21 ounce) cherry pie filling
For the Frosting:
- 2/3 cup store bought ready made cream cheese frosting
- (optional) sprinkles
Instructions
For the Cherry Cupcake Pie:
- Preheat oven to 350°F.
- Spray a 9-inch pie pan with nonstick cooking spray.
- Gently unroll the pie crust to fit into the pan.
- Crimp the edges and set aside.
- Cut each cupcake in half and lay HALF—DO NOT REMOVE THE FROSTING! Down in the prepared pie pan, making sure to fill any air pockets.
- Equally disperse the cherry pie filling.
- Top with the remaining cupcake halves.
- Mix the eggs, sugar, vanilla, and vinegar in a small bowl until well combined.
- Slowly pour the custard over cupcakes, coat each with the custard, and evenly distribute it.
- Bake 48 to 50 minutes or until a knife inserted into the center comes out clean. TIP: Check the pie after 30 minutes of baking. If the tops are getting dark, loosely cover with foil for the remainder of the baking time.
- Cool on a wire rack completely before adding the drizzle.
For the Cream Cheese Frosting Drizzle:
- Place frosting in a microwave-safe small bowl, and microwave in 15-second intervals until frosting is melted.
- With a spoon, drizzle melted frosting over the pie.
- If desired, add sprinkles.
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THANKS FOR VISITING❣️
Hi Sheryl,
I’m stopping by from the Pi Day Party. What a great idea for a pie, I’m loving this! I pinned it to my PIE board.
Hope you’re having a fabulous Friday!
Ang
http://www.jugglingactmama.com
this is such a fun and creative pie to celebrate with!It looks delicious Sheryl
Hey!! What a creative pie! Looks delicious! Stopping by from the Pi Party 🙂
–Lauren
Wow. This looks incredible. I wish I’d had this recipe earlier so I could have brought it for Pie Day at work!
What a clever idea for a pie! This looks delicious!
This pie is my kind of pie! LOVE!
Love the concept of a cupcake pie!
What a unique idea. It sounds like so much fun to try!
What a fun idea Sheryl! Cupcakes make everything taste better. 😉
CUPCAKE inSIDE a PIE? I die. Love.
What a fabulous idea for a pie, you are sooo creative!!
This recipe was a hit! Thank you so much!!! 🙂
Yay! I’m glad you liked it. 🙂