When I was a kid, we’d have family gatherings every summer and always get a white sheet cake filled with fresh berries and topped with whipped cream frosting. These cupcakes are the pie version of that cake: a vanilla cupcake filled with strawberry pie filling, iced with a vanilla buttercream, and topped with a pie crust dipper.
Ingredients Strawberry Pie Cupcakes
Strawberry Filling
- 2 cups hulled and quartered strawberries (about 12 ounces), divided
- 1/2 cup granulated sugar
- 1/3 cup plus 1/4 cup water, divided
- 2 tablespoons cornstarch
Cupcakes
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup buttermilk
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- Pinch of salt
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 tablespoons heavy whipping cream
- 12 Pie Crust Dippers (page 102), for garnish (optional)
Method Strawberry Pie Cupcakes
Make the Strawberry Filling
- Place 1 cup of the strawberries in a small saucepan with the sugar and 1/3 cup of the water. Cook, stirring occasionally, over medium-low heat for 10 minutes. In a small bowl, mix the remaining 1/4 cup water with the cornstarch and then add it to the cooking strawberries. Cook until thick, about 1 minute, stirring constantly. It will thicken very quickly. Cool completely, either at room temperature or in the refrigerator. Stir in the remaining uncooked berries. Store in the refrigerator until the cupcakes are ready.
Make the Cupcakes
- Preheat the oven to 350°F. Line a standard 12-cup cupcake pan with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Place the melted butter in a large bowl and mix in the sugar with a hand mixer for 30 seconds until thick and yellow. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
- Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t overmix! Divide the batter among the paper liners, filling each one two-thirds full. Bake for 14 to 15 minutes, until a toothpick inserted into a cupcake comes out clean. Cool completely before frosting
Make the Frosting
- Using an electric hand mixer or stand mixer fitted with the paddle attachment, beat the butter until creamy. Beat in the salt and 1 cup of powdered sugar at a time until it’s all added. Beat in the vanilla and heavy whipping cream. Transfer the frosting to a pastry bag fitted with a 1M tip.
Assemble the Cupcakes
- Cut out the center of each cupcake, about 1-1/2 inches in diameter and 1/2 to 3/4 inch to deep. Fill the cupcake with just over a tablespoon of the strawberry filling. Pipe frosting around the edge of the cupcake to look like the whipped cream on a classic strawberry pie. Top with a pie crust dipper. Store loosely covered in refrigerator.
Tip These aren’t limited to strawberry! Use your favorite berry instead, or use lemon curd for a lemon pie cupcake.