Pie Cupcakes

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Pie Cupcakes

Reviews (0)

5.0 by 6 people

Rate This!

  • Makes: 40 servings
  • Makes: about 40 cupcakes
  • Prep: 45 mins
  • Bake: 10 mins 350°F per batch

Pie Cupcakes

Directions

  1. Preheat oven to 350 degrees F. Line 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix batter according to package directions. Spoon 2 tablespoons batter into each bake cup.
  2. Bake 10 minutes or until lightly browned and tops spring back when lightly touched. Cool cupcakes in pans for 5 minutes. Remove cupcakes from pans; cool on wire racks.

From the Test Kitchen

Cherry Pie Cupcakes:

Prepare cupcakes as directed. For buttercream frosting, in an extra-large bowl beat 3/4 cup softened butter with a mixer on medium until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/3 cup milk and 2 teaspoons vanilla. Gradually beat in 6 cups powdered sugar. Beat in enough additional milk to reach piping consistency.

Top each cupcake with a slightly rounded tablespoon of canned cherry pie filling (you will need two 21-ounce cans to top all of the cupcakes). Using a pastry bag fitted with a medium rose tip, pipe frosting in a lattice pattern on cherry filling. If desired, change to a 1/4-inch wide round tip and pipe frosting around the edges of cupcakes (you will need about 1 1/2 times the frosting to pipe around the edges of all of the cupcakes).

Per cupcake: 232 cal., 7 g fat (3 g sat. fat), 26 mg chol., 124 mg sodium, 43 g carb., 0 g fiber, 1 g pro.

Pumpkin Pie Cupcakes:

Prepare cupcakes as directed, except add 1 1/2 teaspoons pumpkin pie spice to the dry cake mix. In a bowl stir together 6 ounces softened cream cheese, 1 1/4 cups canned pumpkin, 1/2 cup packed brown sugar, and 1 1/4 teaspoons pumpkin pie spice. Fold in 1 1/4 cups thawed frozen whipped dessert topping.

Top each cupcake with a rounded tablespoon of pumpkin mixture, spreading evenly. Using a pastry bag fitted with a large star tip, pipe additional thawed frozen whipped dessert topping on cupcakes. If desired, sprinkle with additional pumpkin pie spice.

Per cupcake: 106 cal., 5 g fat (2 g sat. fat), 21 mg chol., 102 mg sodium, 15 g carb., 0 g fiber, 1 g pro.

Pecan Pie Cupcakes:

Prepare cupcakes as directed, except stir 1 cup finely chopped toasted pecans into cake batter.

Top each cupcake with 1 tablespoon chopped toasted pecans and drizzle with 2 to 3 teaspoons caramel ice cream topping.

Per cupcake: 178 cal., 10 g fat (1 g sat. fat), 17 mg chol.,124 mg sodium, 21 g carb., 1 g fiber, 2 g pro.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Pie Cupcakes)

  • Per serving:
  • 232 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 26 mg chol.,
  • 124 mg sodium,
  • 43 g carb.,
  • 0 g fiber,
  • 29 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (0)

6 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close