Rich, soft, butter cake cupcakes topped with buttery pie crust crumble, filled with warm slightly cinnamon gooey cherry pie filling, frosted with a light vanilla bean whipping cream frosting.
These cupcakes taste like cherry pie with whipped cream on top.
The frosting is stabilized so it holds up in the fridge for a few hours or overnight.

Start by baking butter cake cupcakes with crumble according the recipe below.
Once the cupcakes are baked, set them aside for cooling and prepare the cherry filling.
Let the cherry filling and cupcakes both cool before combining them.
Core the cupcakes then add about 2 tablespoons cherry pie filling into the middle, adding a thin layer to the top of the cupcake so it will show once frosted.
Prepare the Stabilized Whipping Cream Frosting.
Frost cupcakes with a piping bag and tip, then add a cherry on top.
Enjoy!

I recommend making these fresh the day of for the best results.
If you want to make them ahead of time, you can bake the cupcakes a day ahead and keep them in the freezer overnight.
Bring to room temp before assembly.
The frosting should hold up in the fridge for a few hours or even overnight.

Butter Cake

Ingredients

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• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 cubes butter
• 1 cup brown sugar
• 1 ½ cup white sugar
• 5 eggs
• 2 tablespoon vanilla bean paste
• 1 cup milk

Instructions

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Whip 3 cubes of butter in mixer on high until butter coats the sides of the bowl.
Add in the brown and white sugar then mix well until creamed together.
Add in eggs one at a time with the mixer going and mix just until no egg is visible.
In a separate bowl, mix together the flour, baking powder, and salt, set aside.
In another bowl, mix together vanilla paste and milk making sure to stir the vanilla specks off the bottom of the bowl.
Take the two bowls, the one with the dry ingredients and the one with the wet, and slowly add them into the butter and egg mixture first adding ⅓ of the dry ingredients, then mix, then half of the milk and mix, then the next ⅓ of the dry ingredients, mix, then milk and then the remaining dry ingredients mixing as you go just enough to make sure that all of the ingredients are mixed in.
Once the batter is combined pull out lined cupcake pans and fill them a little over ⅔ full with cupcake batter.
Prepare Crumble recipe below and add 1 tablespoon to 1 ½T to the top of the cupcakes before they go in the oven.
Sprinkle whatever remaining crumble is left evenly onto the rest of the cupcakes.
The butter cupcake batter is rich and a little more dense than white cake, so it will rise less than a normal white cake and take a bit longer to cook, but will still be tender, buttery, and delicious.
Bake at 350℉F for about 20 minutes (Mine took about 20-25 minutes but check on them after 15) and be sure to keep an eye on it, checking to make sure that they are fully cooked.

Crumble

Ingredients

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• 1 ½ cup flour
• 4 tablespoons sugar
• 4 tablespoons brown sugar
• 8 tablespoons Butter

Instructions

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In a separate bowl, prepare crumble by melting butter and adding in the other ingredients.
Mix until it resembles largely clumped crumbs.
Scoop 1 tablespoon - 1 ½ tablespoon of crumble and put on top of the prepared butter cake cupcakes before baking.

Cherry Filling

Ingredients

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• 1 bag of sweet cherries (2 bags of cherries total. The other is listed below in the frosting to be used for decorating.)
• ¼ teaspoon Cinnamon
• ¼ cup Cornstarch
• 1 cup Sugar

Instructions

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Pit cherries and remove stems.
Put pitted cherries in a food processor and blend until pea size chunks.
Put cherry chunks into a saucepan and cook on medium to high until cherries are juicy and softened.
In a separate bowl mix together cinnamon, cornstarch and sugar.
Make sure it is thoroughly mixed together so it will blend well into the cherries.
Add sugar mixture to saucepan with cherries and mix.
Cook mixture on stovetop on medium to high stirring occasionally until bubbly and thick.
Set aside and let cool.

Stablized Whipping Cream

Ingredients

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• 2 cup Heavy whipping cream
• 1 cup powdered sugar
• 2 teaspoon vanilla bean paste
• 8 teaspoon water
• 1 small envelope of Original Knox Gelatine unflavored
• 1 bad of cherries for top of the cupcakes

Instructions

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Whip the whipping cream until fluffy and has stiff peaks, then add 1 cup powdered sugar and vanilla bean paste, continue to whip until ingredients are combined.
In a microwave safe bowl, put in packet of Gelatine with water and mix.
Microwave for 1 minute until the granules are dissolved.
Mixture will be hot liquid.
Slowly pour the hot dissolved gelatin into the whipping cream *while the mixer is going* and whip for 1 minute until the gelatin is completely incorporated.
Make sure it is whipped well so no gelatin chunks remain to sit as this could make the whipping cream chunky.