Recipes and Cooking Pie Cupcakes 4.4 (11) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 10 mins Total Time: 55 mins Servings: 40 Yield: 40 cupcakes Jump to Nutrition Facts Ingredients 1 package 2-layer-size yellow cake mix Directions Preheat oven to 350°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. 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. Andy Lyons 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. Rate it Print Nutrition Facts (per serving) 232 Calories 7g Fat 43g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 232 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 26mg 9% Sodium 124mg 5% Total Carbohydrate 43g 16% Total Sugars 29g Protein 1g Vitamin C 1.1mg 6% Calcium 31mg 2% Iron 0.3mg 2% Potassium 47mg 1% Folate, total 11mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.