Description
Cutie Pie Mini Cakes are adorable individual‑sized treats that blend the buttery feel of a crust, the charm of a cake layer, and your favourite pie filling—baked in a muffin tin and topped with whipped cream or glaze. Fun to look at, delicious to eat, and great for sharing.
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
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12‑cup muffin tin.
- In a bowl, combine flour, baking powder and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla extract.
- Alternately add the flour mixture and the milk into the butter mixture, starting and ending with the flour mixture, mixing until just combined.
- Divide cake batter among the muffin cups (about ⅓ full each). Spoon about 1 tablespoon of pie filling into each cup.
- Spoon remaining batter over the filling to cover, filling about ¾ full.
- Bake for 18‑22 minutes, or until the tops are golden and a toothpick inserted in the cake part comes out clean (some filling may be moist but the cake layer should be cooked). Let cool in the pan for a few minutes, then transfer to a wire rack.
- Once cooled, top each mini cake with whipped cream, a sprinkling of powdered sugar or a drizzle of glaze, and optionally sprinkles.
Notes
- You can use canned pie filling or make your own fresh fruit filling—either works well.
- For a crust‑like base, you can press a thin layer of crushed graham crackers or pie crust crumbs into the bottom of each muffin cup before adding the batter and filling.
- If you prefer, you can make these in a mini‑muffin tin for even smaller “bite‑sized” desserts—adjust baking time down to ~12‑15 minutes.
- These freeze well. After cooling completely, wrap individually and freeze up to 2‑3 months. Thaw and re‑top with whipped cream just before serving.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
