Apple Pie Cupcakes

Apple Pie Cupcakes are tender spiced cupcakes stuffed with real skillet apple pie filling and topped with fluffy vanilla buttercream.

Apple pie you can hold in one hand!

Course Dessert

Cuisine American

Keyword Apple Pie Cupcakes

Prep Time 20

Cook Time 39

Servings servings

Calories 540kcal

Author Jason Decker

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