Bye, Bye, Miss American Pie cupcake recipe! I honestly couldn’t help but sing this song the entire time I was making these cupcakes! With Fourth of July right around the corner, I thought that an American Pie cupcake would be the perfect, festive treat! When Fourth of July comes around I always think of the classics. Last year, I made a red velvet cupcake which was a huge hit, but I wanted to do something unique this year with another classic: pie. I feel like when I think of a homemade pie, it really just brings back the nostalgia of America and encompasses the American past time. These little American pie cupcakes are sure to be a showstopper if you are having your own cookout or being a guest at one.
Let’s just start with these amazing little mini pies. My motto is homemade is best. Trust me, though, I understand that sometimes you don’t have time to make everything from scratch, so if you don’t that’s ok! The frozen, store bought pie crusts will work perfectly!
This might come as a shock to some of you.. but I use partial butter and partial butter flavored vegetable shortening. The shortening makes the flakiest crust I’ve ever had! The key to a successful pie crust, though, is to chill the butter and shortening.
Add the butter, shortening, flour, and salt together. Using a pie cutter, rock the tool forward and backward until the mixture looks the size of peas.
Add ice cold water, one tablespoon at a time (up to 1/2 cup), until you can form a ball of dough. Then, you want to wrap the dough in a plastic wrap and place in the refrigerator to cool for 2 hours.
Once the dough is chilled, roll out to about 1/8 inch thick on a floured surface. I made two types of pies for these cupcakes. The first type was mini star pie bites. Using a star cookie cutter, I pressed into the flattened dough to create these cute shapes.
Place them on a baking sheet. I line my baking sheets with silicon liners so they won’t stick. Add a small dollop of your favorite pie filling in the center of the star.
Put an egg wash all around the edges using your fingers or a brush. Add the second star to the top and gently press. Using a fork, press around the edges to ensure the pies will stick together.
Coat the tops of the stars with the egg wash to create golden crusts. Insert a knife in the center to make a little vent so the pies can breathe. Bake in the over at 350 degrees 15-20 minutes. Just be sure to keep an eye on them so they don’t burn.
The second type of pies I made was traditional, mini pies made in mason jar lids. I used a round cookie cutter to make the bottom and inserted it in the mason jar lid. (Be sure to flip the removable part upside down so that the metal is showing.)
Fill with your favorite pie filling. I wanted to do the hatching style pie tops because I think it’s so cute and classic, but you can do whatever pie top you want! Bake in the oven at 350 degrees for 20 minutes. Again, keep an eye on them so they don’t burn. They should look golden brown when they are ready!
Onto the cupcakes… I honestly cannot take any credit for the vanilla base cupcake I use. I found the recipe from one of my favorite Food Network gurus and blogger, The Pioneer Woman. When you find a good recipe, why change it? These turn out perfectly moist and fluffy every time so I just stick with it and tweak it when I use different flavors.
Start by creaming the shortening and sugar together until light and fluffy. In a separate bowl combine the remainder of the dry ingredients and set that aside. In another bowl combine the buttermilk, vanilla, eggs, baking soda, and vinegar.
Continue to mix the butter and sugar mixture and start adding the dry mixture and alternate with the wet mixture until and everything is combined.
(Of course I have to taste the batter..just to be sure it’s yummy).
Line your cupcake tins with liners and using an ice cream scoop fill each one 3/4 of the way full. Bake at 350 degrees for 17-20 minutes.
Hold tight… one more step! Trust me, these cupcakes are totally worth it! The frosting is super easy! In a mixing bowl, combine the cream cheese, sugar, and vanilla extract until light and fluffy! Add the whipped topping until the mixture is fully combined.
Using a mini ice cream scoop, put a dollop on each of the cupcakes.
Gently place each of your pies on top of the frosting. Enjoy your American Pie Cupcakes!!
- 2 1/2 Cups Flour
- 1 tsp Salt
- 8 Tablespoons Cold Butter
- 3/4 Butter Flavored Shortening (Chilled)
- 1/2 cup water
- 1 Can Cherry Pie Filling
- 1 egg
- 1 cup Vegetable Shortening
- 1 3/4 cup Sugar
- 2 1/2 cups Cake Flour
- 1 1/4 teaspoon Salt
- 2 whole Large Eggs
- 1 cup Buttermilk
- 2 1/2 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)
- 1 teaspoon Baking Soda
- 1 1/2 teaspoon Vinegar
- 1 tub Cool Whip
- 1 Cup Sugar
- 1 tsp Pure Vanilla Extract
- 8 oz. Cream Cheese
- Combine the flour and salt together. Cube the butter and place in the flour mixture. Add the shortening. Using a pastry cutter in a rocking motion, mix the butter and shortening with the flour until the combination looks the size of peas. Slowly add 1 tablespoon of cold water to the mixture. Continue adding until you can form a small ball of dough (up to 1/2 cup). Wrap the dough with plastic wrap and place in the refrigerator for 2 hours.
- Roll your pie dough on a floured surface until 1/8 inch thick.
- Using a cookie cutter (round for standard pies or a shape for pie bites) press firmly on the dough until you have the shape you want.
- For the round pies, I used mason jar lids and pressed the pie crust in the lid to bake.
- For the star shapes, lay one star flat.
- Add a little bit of cherry pie filling and apply an egg wash (1 egg and splash of water, beaten) to the edges of the star.
- Place the top layer of the star and using a fork press the edges of the top layer to the bottom layer.
- Fill the regular pies with cherry pie filling, and using the pie crust, create the type of top you want.
- Be sure to insert a vent by using a knife in both types of pies. Bake at 350 degrees for 15-20 minutes.
- Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.
- Cream shortening and sugar until fluffy. Set aside.
- Sift together flour and salt. Set aside.
- Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.
- Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.
- Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done. Remove from oven, then remove cupcakes from pan and let cool completely.
- Cream the sugar, vanilla, and cream cheese until light and fluffy.
- Add the tub of whipped topping until well combined.
- Using a small scoop, place a dollop on the cooled cupcakes
- Top the cupcakes with your mini pies!