Best Mini Piecakens

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If desserts had personalities, these mini piecakens would definitely be the stars of the show! Inspired by me, these mini treats pack a tiny cranberry pie inside a spiced pumpkin cupcake. Each one is topped with a swirl of whipped cream, a bit more cranberry filling, and a small, sugary piece of pie crust. Over the top? Maybe. But trust us—it’s totally worth it.

For the best results, consider spreading out the steps over a few days. The cranberry filling can be made up to three days in advance, and the mini pies can be baked a day before baking them into the cupcakes. You can even finish the piecakens themselves and store them in the fridge overnight. Then, on the day of your event, all that’s left is to whip up some fresh cream, top your piecakens, and serve!

How does this mini piecaken differ from the original? This piecaken was a three-layer masterpiece, with a whole pecan pie, a whole pumpkin pie, and a spice cake, all stacked and bound together by cinnamon buttercream and apple pie filling. This mini version, however, simplifies things by baking the pie directly inside a single layer of cake, giving you the delicious piecaken experience without the complexity of stacking multiple layers.

How to make Mini Cranberry Pies

Step 1:
Grease a 24-cup mini muffin pan with cooking spray. In a small pot, combine the cranberries, orange juice, water, salt, and 7 tablespoons of sugar. Cook over medium-high heat, stirring occasionally until it starts to boil. Then, reduce heat to medium-low and simmer, mashing the cranberries occasionally, until the mixture thickens (about 3 to 4 minutes). Let cool completely.

Step 2:
On a lightly floured surface, roll out the pie dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 12 larger rounds and a 1 1/2-inch cutter for 12 smaller rounds.

Step 3:
Press the larger rounds into 12 wells of the mini muffin pan, shaping them to form mini pie crusts. Place the smaller rounds in the center of the remaining 12 wells. Chill for 10 minutes.

Step 4:
Preheat oven to 400°F (200°C). Spoon about 1 tablespoon of cranberry sauce into each large round; reserve the extra sauce. Sprinkle the remaining tablespoon of sugar over the smaller rounds.

Step 5:
Bake until the smaller rounds turn golden and crisp (about 8 minutes). Transfer the small crust rounds to a wire rack. Place the pan back in the oven, baking until the larger rounds are golden around the edges (7 to 9 more minutes). Let cool in the pan for 10 minutes, then use an offset spatula to transfer them to a wire rack. Let cool completely.

Step 6:
Make Ahead: These mini pies can be prepared a day in advance. Store them in an airtight container in the refrigerator.

How to make Pumpkin Cupcakes

Step 1:
Preheat the oven to 350°F (175°C). Spray a 12-cup standard muffin pan with cooking spray.

Step 2:
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and salt.

Step 3:
In a large mixing bowl, whisk together the eggs, pumpkin puree, brown sugar, oil, and vanilla until fully combined. Gently fold in the dry ingredients until just incorporated.

Step 4:
Add about 1 heaping tablespoon of the batter into each muffin cup, then place a mini pie in the center of each. Top with the remaining batter.

Step 5:
Bake until the mini piecakens have risen and feel firm to the touch, about 15 to 20 minutes. Let them cool completely in the pan.