Fluffy Blueberry Pie Cupcakes

Fluffy Blueberry Pie Cupcakes


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Use your leftover blueberry pie filling to stuff some pie cupcakes. These fluffy cupcakes are topped with a creamy buttercream frosting and a single blueberry.

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Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

24 servings


  • Cakes
  • 3 C. sifted all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. unsalted butter, softened
  • 2 1/4 C. brown sugar, packed
  • 4 large eggs
  • 3/4 C. buttermilk
  • 1 tsp. vanilla extract
  • blueberry pie filling
  • Buttercream
  • 2 C. unsalted butter
  • 6 C. powdered sugar, sifted
  • 1/2 tsp. vanilla extract
  • 2 T. blueberry-flavored schnapps
  • 1 bag of frozen blueberries

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Preheat oven to 325 degrees Fahrenheit. Line two standard muffin tins with paper liners.

Whisk dry ingredients in a bowl and set aside. Cream together butter and brown sugar with a mixer until light and fluffy for about three minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients to butter mixture in three additions, alternating with buttermilk and ending with dry. Scrape sides of bowl and gently add vanilla extract; blend just until mixed. Divide batter among muffin cups, filling each 3/4 full.

Bake cupcakes until testers inserted into centers come out clean, about 25 minutes. Let cool in tins on wire racks. Take out bag of blueberries to thaw.

With an electric mixer, beat butter on medium-high speed until pale and creamy, about two minutes. Reduce speed to medium and add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Add vanilla and liqueur, and beat until frosting is smooth. To fill the cupcakes, carve out a cone-shaped hole and carefully spoon the pie filling inside.

Apply frosting, top with a blueberry, and serve.

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