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If you’re looking for a sweet treat that combines the best of apple pie and fluffy cake batter, then these Apple Pie Cupcakes are perfect for you!
This is not one of your every-day cupcake recipes. This is a next level apple pie cupcakes recipe! All that you love of both worlds.
These treats bring together the warm, comforting flavors of apple pie with the fluffy texture of cupcakes.
Jeremy has always been a huge fan of apple pie. Like, borderline crazy person kind of fan, haha! So when I tell you he loves these cupcakes, you should understand how awesome that is.
Each bite is filled with spiced apples and topped with a creamy cinnamon buttercream, making these cupcakes an ideal dessert for any occasion.
I think they’re the perfect fall dessert, but you’ll want to make them all year round! Fresh apple pie is one of those classic flavors that’s always tasty.
For the best results, I recommend using granny smith apples. Their tart flavor really lines up well with the sugary cake mix.
Whether you’re baking for a party, a family gathering, or just because, these Apple Pie Cupcakes are sure to impress.
Some of our other favorite APPLE RECIPES we have on our site include: Easy Apple Pie Bars Recipe, Homemade Baked Apple Chips Recipe, and Easy Homemade Apple Fritters Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE APPLE PIE CUPCAKES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE STORE-BOUGHT APPLE PIE FILLING?
- CAN I USE A DIFFERENT FROSTING?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- From Scratch Apple Pie Cupcakes Recipe
WHY THIS RECIPE WORKS:
- Combines Two Classics: This recipe merges the comforting flavors of apple pie with the delightful texture of cupcakes, making it a crowd-pleaser.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up these cupcakes in no time.
- Versatile and Customizable: You can easily add your own twist to these cupcakes with different toppings and fillings.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Apple pie spice
- Ground cinnamon
- Salt
- Sugar
- Unsalted butter
- Large eggs
- Vanilla extract
- Milk
- Granny Smith apples
- Brown sugar
- Cornstarch
- Heavy cream
- Powdered sugar
HOW TO MAKE APPLE PIE CUPCAKES:
- Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz the paper liners with nonstick cooking spray.
- In a small bowl, stir together the flour, baking powder, apple pie spice, cinnamon, and salt. Set aside.
- In a mixing bowl, beat together the sugar and butter until fluffy, about 5 minutes.
- Add the eggs and vanilla, blending well and scraping down the sides as needed.
- Add the dry ingredients about 1/2 cup at a time alternating with the milk.
- Portion the batter into the cupcake liners.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center returns clean. Allow to cool.
- Meanwhile, prepare the apple pie filling by placing the butter, apples, and brown sugar into a skillet.
- Cook over medium heat until the apples are tender, about 10 to 12 minutes.
- Stir the cornstarch into the water until blended. Then, pour the cornstarch slurry into the apples.
- Continue cooking for about 2 minutes or until the sauce has thickened. Allow to cool.
- When the cupcakes have cooled, use a paring knife or apple corer to remove half of the center from each cupcake. Do not pierce all the way through the bottom.
- Gently spoon the apple pie filling into each cupcake well, packing slightly.
- To make the frosting: Beat the butter until fluffy, about 5 minutes, scraping down the sides as needed.
- Add the powdered sugar and vanilla to the butter and beat on low until incorporated. Then, increase the speed to medium and add the heavy cream, beating the frosting until fluffy and smooth.
- Transfer the frosting to a piping bag and top each cupcake with frosting.
- If desired, drizzle the cupcakes with caramel ice cream topping. Garnish with a dried apple wedge.
- Refrigerate the cupcakes until ready to serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE STORE-BOUGHT APPLE PIE FILLING?
Yes, you can use canned apple pie filling to save time.
Just make sure to chop the apple pieces into smaller chunks if they are too large.
This is a great way to make the recipe even quicker, especially if you’re using it for easy entertaining make-ahead apps or your favorite fall cupcakes.
CAN I USE A DIFFERENT FROSTING?
Absolutely! Cream cheese frosting or caramel frosting would be delicious on these cupcakes.
Both options add a unique twist to the cupcakes, making them perfect for occasions like the best Fourth of July desserts or just enjoying a touch of cinnamon with your warm spices.
ANY ADDITIONS?
Don’t forget to save the downloadable recipe card!
These apple cinnamon cupcakes can be changed up to suit your taste buds.
- Sliced almonds: Add some crunch to your cupcakes.
- Raisins: Mix them into the apple filling for extra sweetness.
- Caramel drizzle: For a richer flavor, drizzle caramel sauce on top.
- Nutmeg: Add a pinch to the batter for a warm spice kick.
- Maple syrup: Drizzle over the frosting for a touch of maple flavor.
- Cinnamon sugar: Sprinkle on top for extra cinnamon goodness.
- Chopped pecans: Add to the filling for a nutty twist.
- Vanilla bean paste: Use in the frosting for a more intense vanilla flavor.
- Toffee bits: Sprinkle on top for a crunchy, sweet addition.
ANY SUBSTITUTIONS?
Bust out your favorite cupcake pan. This is one of those apple recipes that you won’t soon forget!
- All-purpose flour: Substitute with whole wheat flour for more dietary fiber or use a gluten-free flour blend for a gluten-free option.
- Baking powder: Use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for each teaspoon of baking powder.
- Apple pie spice: Replace with a mix of ground cinnamon, nutmeg, and allspice.
- Ground cinnamon: If you’re out, use ground nutmeg or ground ginger.
- Sugar: Substitute with coconut sugar or use a sugar substitute like stevia for a lower-calorie option.
- Unsalted butter: Use margarine, vegan butter, or even coconut oil for a dairy-free version.
HOW TO STORE:
Refrigerator: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Make sure they are completely cooled before refrigerating to prevent condensation.
Freezer: You can freeze the cupcakes without frosting for up to 3 months.
Wrap each cupcake in plastic wrap and place them in a freezer-safe bag.
Thaw in the refrigerator before frosting and serving.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for the best mixing results.
- Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix until just combined.
- Use Fresh Apples: Fresh Granny Smith apples give the best tart flavor and texture for the filling.
- Cool Completely: Ensure the cupcakes are completely cool before filling and frosting to avoid melting the frosting.
- Piping Bag Trick: Use a piping bag to fill the cupcakes neatly and frost them beautifully.
- Extra Apple Pie Spice: Sprinkle a little extra apple pie spice on top of the frosting for a decorative and flavorful touch.
These Apple Pie Cupcakes are a delightful combination of two classic desserts.
With their spiced apple filling and creamy cinnamon buttercream, they offer the perfect balance of flavors and textures.
Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cupcakes will satisfy any crowd.
If you like this recipe, you might also like:
From Scratch Apple Pie Cupcakes Recipe
Ingredients
For the cupcakes:
- 1 ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon apple pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the filling:
- 1 tablespoon unsalted butter
- 2 Granny Smith apples cored and small diced
- ⅓ cup brown sugar packed
- 2 teaspoons cornstarch
- 2 teaspoon water
For the frosting:
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz the paper liners with nonstick cooking spray.
- In a small bowl, stir together the flour, baking powder, apple pie spice, cinnamon, and salt. Set aside.1 ½ cup all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon apple pie spice, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
- In a mixing bowl, beat together the sugar and butter until fluffy, about 5 minutes.¾ cup granulated sugar, ¾ cup unsalted butter
- Add the eggs and vanilla, blending well and scraping down the sides as needed.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients about 1/2 cup at a time alternating with the milk.½ cup milk
- Portion the batter into the cupcake liners.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center returns clean. Allow to cool.
- Meanwhile, prepare the apple pie filling by placing the butter, apples, and brown sugar into a skillet.1 tablespoon unsalted butter, 2 Granny Smith apples, ⅓ cup brown sugar
- Cook over medium heat until the apples are tender, about 10 to 12 minutes.
- Stir the cornstarch into the water until blended. Then, pour the cornstarch slurry into the apples.2 teaspoons cornstarch, 2 teaspoon water
- Continue cooking for about 2 minutes or until the sauce has thickened. Allow to cool.
- When the cupcakes have cooled, use a paring knife or apple corer to remove half of the center from each cupcake. Do not pierce all the way through the bottom.
- Gently spoon the apple pie filling into each cupcake well, packing slightly.
- To make the frosting: Beat the butter until fluffy, about 5 minutes, scraping down the sides as needed.1 cup unsalted butter
- Add the powdered sugar, salt, and vanilla to the butter and beat on low until incorporated. Then, increase the speed to medium and add the heavy cream, beating the frosting until fluffy and smooth.3 cups powdered sugar, Pinch salt, 1 teaspoon vanilla extract, 3 tablespoons heavy cream
- Transfer the frosting to a piping bag and top each cupcake with frosting.
- If desired, drizzle the cupcakes with caramel ice cream topping. Garnish with a dried apple wedge.
- Refrigerate the cupcakes until ready to serve.
Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for the best mixing results.
- Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix until just combined.
- Use Fresh Apples: Fresh Granny Smith apples give the best tart flavor and texture for the filling.
- Cool Completely: Ensure the cupcakes are completely cool before filling and frosting to avoid melting the frosting.
- Piping Bag Trick: Use a piping bag to fill the cupcakes neatly and frost them beautifully.
- Extra Apple Pie Spice: Sprinkle a little extra apple pie spice on top of the frosting for a decorative and flavorful touch.
Nutrition
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