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Cupcake Fruit Pies

Top french vanilla cupcakes with pie filling for a combination unlike any other.


  1. Preheat oven to 350ºF. Place 24 paper liners in muffin pan(s).
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  4. Bake 17 to 20 minutes or until toothpick inserted in centre comes out clean. Cool completely on wire rack.
  5. Cut a shallow circle from the top of each cupcake, leaving a 1/4-inch border around the cake. (This border is the pie crusts.)
  6. Fill circles evenly with your choice of pie filling.
  7. Pipe frosting across fruit to form a lattice and around the edges to form crust. We used a Wilton 44 piping tip.