Cherry Cobbler Cupcakes

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Not a fan of pie but still love cherry cobbler?  Then how about these very easy cupcakes from Tablespoon?  Even though the recipe calls for Cinnamon Toast Crunch Muffin Mix, I am betting you could substitute a different flavor to suit your taste…as long as it comes with a crumb topping and streusel.    Easy and delicious = perfect!

Cherry Cobbler Cupcakes


  • 1 box (12.75 ounce) Cinnamon Toast Crunch Muffin Mix
  • 2/3 cups milk
  • 1/4 cup coconut oil or butter, melted
  • 2 eggs
  • 1 can (21 ounce) cherry pie filling


  1. Preheat oven to 425 degrees. In a large bowl, whisk together the muffin mix (setting the streusel packet aside for later), milk, melted coconut oil or butter, and eggs until smooth.
  2. Spray the top of a muffin tin with nonstick baking spray. Then, spoon batter into 12 muffin tins lined with cupcake wrappers.
  3. Scoop 2 tablespoons of cherry pie filling on top of the batter in each cupcake wrapper. For best results, use more cherries and less of the sauce.
  4. Sprinkle streusel topping over each cupcake.
  5. Bake in preheated oven for 15-20 minutes, or just until the edges of the cupcakes are golden brown and the centers are set. Cool before removing from muffin tins and serving.

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