Lemon cupcakes with blueberry pie filling? Chocolate chip cupcakes with cherry? We mixed and matched ‘til we came up with the most delicious cupcake-and-pie combos.
1. Strawberry Pie Cupcakes in a Jar
Serving Size:
12
Active Time:
30 min.
Total Time:
2 hrs.
Ingredients
- 1 (15.25 oz) pkg. strawberry cake mix
- 3 eggs
- ⅓ cup oil
- ⅓ cup orange juice
- 1 Tbs. + 1 tsp. orange zest
- 1 cup butter, at room temp.
- 2 cups confectioners’ sugar
- 2 Tbs. milk
- 1½ tsp. strawberry extract
- Red liquid food coloring
- 1 (21 oz.) can strawberry pie filling
- 1 cup quartered strawberries
- 1 tsp. grated orange zest
- ¼ cup strawberry sundae syrup
- 12 (8 oz.) canning jars
- Confetti sprinkles
Instructions
Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix with eggs, oil, 1 cup water and ⅓ cup orange juice according to package directions. Stir in 1 Tbs. orange zest. Divide among liners. Bake until toothpick inserted in centers come out clean, about 20 min. Let cool 10 min; transfer from pans to rack. CoolOn medium speed, beat butter until fluffy, 1-2 min. On low, beat in confectioners’ sugar, then milk and strawberry extract. On medium-high, beat until fluffy. Tint pink with red food coloring; transfer to pastry bag fitted with star tip.Mix pie filling, strawberries and 1 tsp. orange zest. Remove liners from 18 cupcakes (reserve remaining cupcakes for another use); halve horizontally. Drizzle strawberry sundae syrup over cut sides of cupcakes. In each of 12 jars, layer 1 cupcake slice, 2 Tbs. filling, another cupcake slice, 2 Tbs. filling and third cupcake slice. Pipe on frosting; top with confetti sprinkles.2. Cherry Pie Chocolate Chip Cupcakes in a Jar
Serving Size:
12
Active Time:
30 min.
Total Time:
2 hrs.
Ingredients
- 1 (16.5 oz.) pkg. yellow cake mix and
- ½ cup mini chocolate chips
- 3 eggs
- ⅓ cup oil 1 cup butter, at room temp.
- 2 cups confectioners’ sugar
- ⅔ cup unsweetened cocoa powder
- 3 Tbs. chocolate syrup
- 2 Tbs. milk
- 1 tsp. vanilla extract
- 2 (21 oz.) cans cherry pie filling
- 2 tsp. almond extract
- 12 (8 oz.) canning jars
- Maraschino cherries
Instructions
Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Combine 2 tsp. dry cake mix chocolate chips. Prepare remaining cake mix with eggs, 1 cup water and ⅓ cup oil according to package directions. Stir in chips. Divide among liners. Bake until toothpick inserted in centers come out clean, about 20 min. Let cool 10 min; transfer from pans to rack. Cool.On medium speed, beat butter until fluffy, 1-2 min. On low, beat in confectioners’ sugar, then cocoa powder, chocolate syrup, milk and vanilla. On medium-high, beat until fluffy. Transfer to pastry bag fitted with star tip. Combine pie filling and almond extract. Remove wrappers from 18 cupcakes (reserve remaining cupcakes for another use); halve horizontally. In each of 12 jars, layer 1 cupcake slice, scant 3 Tbs. cherry filling, another cupcake slice, scant 3 Tbs. cherry filling and third cupcake slice. Pipe on frosting; top with maraschino cherries.3. Lemon Blueberry Pie Cupcakes in a Jar
Serving Size:
12
Active Time:
30 min.
Total Time:
2 hrs.
Ingredients
- 1 (15.25 oz.) yellow cake mix
- 3 eggs
- 1 Tbs. lemon juice
- ⅓ cup oil
- 2 Tbs. + 1 tsp. grated lemon zest
- 1 cup butter, at room temp.
- 2 cups confectioners’ sugar, then
- 1 Tbs. lemon juice
- 3 cups blueberries
- ¾ cup blueberry sundae topping
- ¾ cup canned lemon pie filling
- 12 (8 oz.) canning jars
- Yellow sprinkles
Instructions
Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix with eggs, 1 cup water, lemon juice and oil according to package directions. Stir in 2 lemon zest. Divide among liners. Bake until toothpick inserted in centers come out clean, about 20 min. Let cool 10 min; transfer from pans to rack. Cool.On medium speed, beat butter until fluffy, 1-2 min. On low, beat in confectioners’ sugar, lemon juice and 1 tsp. zest. Transfer to pastry bag fitted with star tip. Combine blueberries and blueberry topping. Remove wrappers from 18 cupcakes (reserve remaining cupcakes for another use); halve horizontally. Spread ¾ cup canned lemon pie filling over 1 side of each cupcake slice (about 1 tsp. per). In each of 12 jars, layer 1 cupcake slice, scant 3 Tbs. blueberry filling, another cupcake slice, scant 3 Tbs. blueberry filling and third cupcake slice. Pipe on frosting; top with yellow sprinkles.Click here for next recipencG1vNJzZmivp6x7p7XRrKufp6KsvK6xzWeaqKVfp7Kktc%2BeZp2do6iys8COqaCeZZOqvaStyp6qZqGeYreivtI%3D