Made with just three ingredient items, these Blueberry Pie Filling Cupcakes are super moist, light, and delicious! They would make a tasty spring cupcake recipe to enjoy frosted or unfrosted.
Ingredients
Cake Mix – This recipe is perfect with white or yellow cake mix. I prefer a white cake mix to allow the blueberry flavor to be maximized. Just be sure the cake mix box is 15.25 ounces.
Eggs – You will need three to make this recipe moist and to provide the structure these cupcakes need.
Pie Filling – One 21-ounce can of blueberry pie filling is what makes these cupcakes berry magical.
Making Blueberry Pie Filling Cupcakes
These are so simple to make and require just a few steps. In a large bowl, add the cake mix, pie filling, and three eggs. Using a whisk, combine the batter until there are no more powdery lumps- about a minute.
These baked for 20-22 minutes at 350 and came out perfectly. The recipe makes eighteen cupcakes that we enjoyed unfrosted. However, you can add whatever frosting you might prefer.
Storing
These cupcakes will probably go quickly, but if there are leftovers they will last for up to 4 days in an airtight container on the counter. You can also freeze these for up to three months for a treat later. I love using FoodSaver Bags to save my extra baked goods. If freezing, I recommend not frosting them. To enjoy, allow cupcakes to thaw in the refrigerator.
More Blueberry Recipes to Try Today
- Blueberry Christmas Cake
- Blueberry Lemon Pound Cake
- Blueberry Cornbread Muffins
- Blueberry Muffins
- Blueberry Cheese Danish
Blueberry Pie Filling Cupcakes
Equipment
- 2 12-count cupcake tins
- 18 cupcake liners
- handmixer
- Oven adjusted to the center rack position
Ingredients
- 15.25 ounce white cake mix
- 3 large eggs
- 21 ounces blueberry pie filling
Instructions
- Preheat oven to 350℉ and line two 24-count cupcake pans with cupcake liners.
- In a large mixing bowl, add cake mix, eggs, and blueberry pie filling.
- Use a whisk to combine ingredients- about one minute.
- Scoop batter into cupcake liners and fill ¾ of the way.
- Bake for 18-20 minutes or until cupcakes are fully baked. A toothpick inserted into the center will come out clean. The cupcakes will also spring back up once gently touched.
- Allow cupcakes to fully cool before optionally frosting.
Leave a Reply