Name: Cutie Pie Mini Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 2 tsp baking powder; ½ tsp salt; ¾ cup sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk or buttermilk; 1 cup pie filling of choice (apple, cherry, blueberry, lemon, pumpkin, etc.); Optional toppings: whipped cream, powdered sugar, glaze, sprinkles

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Cutie Pie Mini Cakes are adorable, individual-sized treats that combine the flavors of classic pie with the softness of a cake. Made with a buttery crust, fruity or creamy filling, and a fluffy cake layer, they’re baked in muffin tins and finished with a touch of whipped cream or glaze. They’re as fun to eat as they are to look at.

Why I Love This Recipe

I love how these little cakes pack all the charm of a full pie into a cute, handheld dessert. They’re perfect for parties, holidays, or anytime I want to serve something sweet that’s easy to share. The flavor possibilities are endless, and they always look impressive without being overly complicated to make. Cutie Pie Mini Cakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Sugar
Butter (softened)
Eggs
Vanilla extract
Milk or buttermilk
Pre-made or homemade pie filling (apple, cherry, blueberry, lemon, or pumpkin all work well)
Optional toppings: whipped cream, powdered sugar, glaze, or sprinkles

Directions

I preheat the oven to 350°F and grease or line a muffin tin.
I prepare a simple cake batter by creaming the butter and sugar, then beating in eggs and vanilla.
I stir in the flour, baking powder, and milk until the batter is smooth and fluffy.
I spoon a tablespoon of pie filling into each muffin cup, then top with a scoop of batter to cover it.
I bake the mini cakes for 18–22 minutes, until the tops are golden and a toothpick comes out clean.
I let them cool before removing from the tin, then top with whipped cream, glaze, or a dusting of powdered sugar.

Servings and timing

This recipe makes about 12 mini cakes and takes around 35 minutes—15 minutes to prep and 20 minutes to bake.

Variations

I use different pie fillings depending on the season—apple cinnamon in fall, cherry or berry in summer.
A dash of cinnamon or lemon zest in the batter adds extra flavor.
For a crust-like base, I sometimes press crushed graham crackers or pie crust rounds into the bottom of each muffin cup before adding filling.
I’ve also used cream cheese-based fillings for a cheesecake-style version.

Storage/Reheating

These mini cakes keep well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I reheat them briefly in the microwave for 10–15 seconds if I want them warm. They also freeze nicely—I just thaw and add toppings before serving. Cutie Pie Mini Cakes

FAQs

Can I use boxed cake mix?

Yes, I’ve used vanilla or yellow cake mix when I need to save time. I just follow the box instructions and fill as usual.

What kind of pie filling works best?

Any smooth or chunky fruit filling works great. I’ve even used lemon curd and chocolate cream for a richer twist.

Can I make these gluten-free?

Yes. I substitute a 1:1 gluten-free flour blend in the cake batter and make sure my filling is also gluten-free.

Do they need to be refrigerated?

If I use a cream-based filling or topping, I refrigerate them. Fruit-filled versions can sit out for a day or two at room temperature.

Can I bake these in silicone molds?

Absolutely. I’ve used silicone muffin cups, and they make it easy to pop the cakes out cleanly.

Conclusion

Cutie Pie Mini Cakes are a sweet little treat that always brings a smile. They’re playful, delicious, and perfect for sharing—whether I’m celebrating something special or just want a fun dessert. With endless filling and topping options, I can make them again and again and never get bored.