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Rated as 4.52 out of 5 Stars

"These delectable treats - a cross between a cupcake and pie - have been a Christmas tradition in my family as long as I can remember. Try making them in miniature muffin tins for an office party or potluck - you'll be a hit, I promise! Frost with your favorite buttercream frosting and decorate with colored sugar, halved maraschino cherries, chopped nuts, etc."
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1 h servings 196
Original recipe yields 24 servings (24 cupcakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). You will need two un-greased, 12-cup muffin tins for this recipe. (You may want to spray tops of muffin pans with nonstick cooking spray so cake does not stick).
  2. Prepare cake mix according to package directions; set aside. Roll out pastry dough to 18 inch thickness. Using a floured, round cookie cutter that is slightly bigger than the muffin cups, cut 24 circles of dough. Place one dough circle in each muffin cup, pressing dough gently into bottom and sides. Dough should come about halfway up the sides of each muffin cup.
  3. Place a rounded tablespoon of raspberry jam into each pastry-lined cup. Pour prepared cake batter into each cup over jam and pastry, filling just to the top of each cup.
  4. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool briefly in pans, then loosen with knife and remove cakes to wire rack to cool completely.

Nutrition Facts

Per Serving: 196 calories; 7.3 31 1.9 0 219 Full nutrition

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Read all reviews 28
  1. 31 Ratings

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Most helpful positive review

i am the mom of seven boys...i made these cupcakes making half with blueberry pie filling and the others with strawberry pie filling...they were gone within an hour. my one son had some teenage...

Most helpful critical review

I made these with lemon cake mix and raspberry jam. I planned to frost them with lemon cream cheese frosting. After reading all the reviews, I was eager to try them. Unfortunately, I was very di...

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i am the mom of seven boys...i made these cupcakes making half with blueberry pie filling and the others with strawberry pie filling...they were gone within an hour. my one son had some teenage...

I think that these are awesome and I am having fun dreaming up different variations. For example, today I used canned apple pie filling (I pulsed it in my food processor a couple of times to mak...

You know, I was not sure what to expect with these little cupcakes when I read the recipe, but I’m always looking for interesting treats to share with my department at work so thought I’d give i...

These cupcakes turned out great! They were a hit with my entire family. With the pie crust and the cake mix, you get the best of both worlds. I didn't frost them in any way, and personally I tho...

This is a great recipe. I served it at a graduation party and was asked for the recipe. I topped it with a white chocolate buttercream frosting. Delicious!

Absolutely sinfully delish! I had some trouble with the crust, but I've never rocked the pie thing. Agree with another post to keep the dough not too thin. I made it with Lemon Cake and canne...

I made these with homemade pastry, raspberry jam, one bowl chocolate cake and then ganache on the top. Garnished with a fresh raspberry. They were to die for. Everyone loved them.

Excellent. Very different from a typical cupcake -- a bit more sophisticated. I use pie filling, which keeps it from being overly sweet, and a buttercream frosting. I always get rave reviews ...

Wow! These are awesome. I ended up with 24 regular sized and 12 mini from just one recipe. I used my favorite chocolate cake recipe instead of a box and used a chocolate ganache icing recipe fro...