Well hello there. I hope you're doing well on this fine day.

Today's recipe is a special one in honor of my dad, who just celebrated a birthday. Every year since I can remember my dad hasn't wanted cake on his birthday. His birthday dessert of choice has always been cherry pie. And my mother has always made it for him. I'm not exactly sure when this tradition started but cherry pie is always a dish that makes me think of my father.

This year was, of course, no different. My dad got his cherry pie. But I was working on his birthday so I wasn't able to join to celebrate. As such, I wanted to surprise him with something special. I happened to have the day off directly after his birthday so I decided to pop by his office and bring him cupcakes. But not just any cupcakes. Cherry pie themed cupcakes seemed appropriate.


Yes, these cupcakes are reminiscent of cherry pie. Light and fluffy vanilla cupcakes with a cherry jam in the center topped with a whipped cream icing. Because everyone likes whipped creak on their pie.

I brought enough for him to share and not only did he love them, so did his coworkers. I suspect these cupcakes could really work well with almost any type of jam or filling so feel free to get creative!

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~ Ingredients ~

(Makes 12)

Cupcakes

1 ¼ c. all-purpose flour
¾ c. sugar
2 eggs
½ c. vegetable oil
½ c. buttermilk
2 tsp. vanilla extract
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Cherry jam

Whipped Cream Icing

2 c. heavy whipping cream
½ c. confectioners sugar
1 package (3.9 oz.) white chocolate pudding mix (I use Ghirardelli)

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~ Directions ~

Preheat oven to 350°.

In a medium-sized bowl, sift together flour, baking powder, baking soda, and salt.

In a separate larger bowl, beat together sugar and egg. Add buttermilk, vegetable oil, and vanilla extract and beat well. Slowly add dry ingredients and beat until combined. Line a cupcake pan with 12 cupcake liners. Divide batter evenly among the cupcake liners.

Bake for 15-20 minutes or until toothpick inserted comes out clean. Remove from oven and allow to cool completely. Once cupcakes are cool, use an apple corer to remove the center of each cupcake. Scoop a bit of the cherry jam into the center of each.

While the cupcakes are baking, make the icing. In a large bowl, whip together all ingredients until light and fluffy. Refrigerate until ready to use. Pipe over cupcakes once they are completely cooled. Add some sprinkles on top for flair, if you'd like.