Imagine biting into the warm hug of a cupcake, only to discover a luscious pocket of cinnamon-kissed apples at the center—yes, Apple Pie Cupcakes are exactly as dreamy as they sound! These little treats combine the nostalgic flavors of classic apple pie with the ease and fun of a handheld dessert, making them perfect for autumn gatherings, potlucks, or whenever you crave cozy comfort in cupcake form. With tender vanilla cake, a gooey homemade apple pie filling, and a swirl of cinnamon frosting, every bite is a sweet celebration.
Ingredients You’ll Need
With just a handful of kitchen staples and a few juicy apples, you’ll create a show-stopping batch of Apple Pie Cupcakes. Each ingredient plays a special starring role, from lending flavor and texture to bringing that signature apple pie warmth. Let’s break down what you’ll need and why it matters.
- All-purpose flour: The base of your cupcake, giving it structure and a tender crumb that perfectly supports the apple filling.
- Baking powder: Helps your cupcakes rise into light, fluffy beauties worthy of any bakery case.
- Cinnamon: Adds aromatic warmth and pairs beautifully with the apple filling for that unmistakable classic flavor.
- Salt: Just a pinch brightens up all the sweet notes and keeps the cupcake from tasting flat.
- Unsalted butter: Used in the cake, filling, and frosting for richness and a silky, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cupcake base and helps create a soft, moist crumb.
- Large eggs: Bind the batter together and add extra moisture and richness.
- Vanilla extract: Infuses every bite with a cozy, comforting flavor that complements both apples and cinnamon.
- Milk: Adds moisture to the cupcakes and helps blend everything smoothly.
- Apples (Granny Smith or Honeycrisp): Their tartness and firm texture shine in the homemade apple pie filling.
- Brown sugar: Brings a caramelly depth to the apple filling that you’ll want to eat by the spoonful.
- Cornstarch and water: Thickens up the apple filling to a pie-like consistency so it doesn’t soak into your cupcakes.
- Powdered sugar: The secret to a smooth, cloud-like frosting.
- Heavy cream: Whips the frosting into a creamy, pipeable consistency, making each swirl look irresistibly pillowy.
How to Make Apple Pie Cupcakes
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C), creating the perfect baking environment. Line a 12-cup muffin tin with cupcake liners—this not only ensures easy removal but also gives your Apple Pie Cupcakes their signature pretty shape. Gathering and prepping everything now will make the whole process a breeze.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a larger bowl, beat together softened butter and granulated sugar until pale and fluffy—you’ll know it’s right when it looks slightly whipped and smells like a buttercream dream. Add the eggs one at a time so the batter stays light, then stir in the vanilla. Alternate adding your dry ingredients and milk, mixing gently so your cupcakes stay tender.
Step 3: Bake the Cupcakes
Spoon the batter evenly into each cupcake liner, filling them about two-thirds full for just-the-right size domes. Slide the tray into the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a rack—the wait is worth it!
Step 4: Prepare the Apple Pie Filling
While your cupcakes are cooling, make the star: apple pie filling! Cook chopped apples in a small saucepan with butter, brown sugar, and cinnamon until everything softens and becomes syrupy—about 5 to 7 minutes. Stir in your cornstarch-water mixture and cook for another minute or two, just until things thicken to a pie-like consistency. Allow it to cool before filling your cupcakes (so the frosting doesn’t melt!).
Step 5: Make the Cinnamon Frosting
In yet another bowl (promise, it’s worth the dishwashing), beat butter until creamy, then slowly add powdered sugar, heavy cream, vanilla, and a pinch of cinnamon. Beat until your frosting is light and fluffy—think soft peaks, not stiff. If it seems too thick, add an extra splash of cream to reach your desired consistency.
Step 6: Assemble the Apple Pie Cupcakes
Take each cooled cupcake and use a sharp knife or cupcake corer to carefully remove a small cone from the center. Fill the cavity with a heaping spoonful of apple pie filling. Swirl or pipe frosting on top, completely hiding your secret apple surprise inside. Sprinkle on a dash of cinnamon or crown each with a thin apple slice for extra flair.
How to Serve Apple Pie Cupcakes
Garnishes
Give your Apple Pie Cupcakes a bakery-worthy finish by sprinkling a little cinnamon over the frosting or nestling a paper-thin apple slice on top. A drizzle of caramel sauce or even a dusting of powdered sugar elevates them from everyday treat to wow-worthy dessert. Don’t be afraid to go the extra mile—presentation counts!
Side Dishes
Since these cupcakes are sweetly spiced and rich, pair them with something simple and refreshing. Freshly sliced apples or a scoop of vanilla ice cream create beautiful contrast and keep the apple theme running strong. If serving at a party, a pot of hot coffee, apple cider, or chai is the perfect cozy companion.
Creative Ways to Present
Transform your Apple Pie Cupcakes into a show-stopping dessert bar: set out toppings like caramel bits, toasted pecans, and extra apple pie filling so guests can customize each cupcake. Or, stack them on a tiered stand for a jaw-dropping centerpiece at any autumn gathering. Individually boxed, they make charming take-home treats for friends and family.
Make Ahead and Storage
Storing Leftovers
Apple Pie Cupcakes store well in an airtight container in the fridge for up to 3 days. The cake stays soft thanks to the filling, but let them sit at room temperature for about 30 minutes before serving so the frosting and filling become luscious and creamy again.
Freezing
For longer storage, freeze unfilled and unfrosted cupcakes for up to 2 months, wrapping them tightly in plastic wrap and foil. The apple filling and frosting can be made ahead and stored separately in airtight containers in the fridge for up to 3 days. Thaw cupcakes at room temperature and fill and frost just before serving for the freshest taste.
Reheating
If you crave warm cupcakes, gently microwave each cupcake (without frosting) for 10 to 15 seconds to take the chill off before filling and frosting. For an extra treat, slightly warm the filled and frosted Apple Pie Cupcakes just until the frosting softens—then enjoy that melt-in-your-mouth magic!
FAQs
Can I use store-bought apple pie filling?
Absolutely! If you’re short on time, store-bought apple pie filling works in a pinch. Just chop it finely so the cupcakes are easy to fill, but you may miss out on the homemade touch and fresh apple flavor of the original recipe.
What are the best apples for Apple Pie Cupcakes?
Granny Smith and Honeycrisp are top picks because they hold their shape and balance tartness with sweetness. Feel free to experiment with your favorite apples, but avoid really soft or mealy varieties so the filling stays nice and chunky.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend (one with xanthan gum for structure works best). Just keep an eye on the texture and don’t over-mix the batter.
How do I core the cupcakes if I don’t have a cupcake corer?
No special tools needed—just use a small paring knife to cut a cone-shaped piece from the center of each cooled cupcake. Go about two-thirds deep and save the tops if you’d like to cap the filling before frosting.
Can I make the Apple Pie Cupcakes the day before an event?
Definitely! Assemble them fully, store them covered in the fridge, and allow them to sit out for about half an hour before serving. This makes them perfect for parties and bake sales when you need a little head start!
Final Thoughts
If you’re searching for a dessert that delivers comfort, flavor, and just a dash of wow-factor, Apple Pie Cupcakes are the way to go. They capture everything we love about autumn in one delightful bite! Give them a try—your kitchen will smell amazing, and your friends will beg for the recipe.
Print
Apple Pie Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Apple Pie Cupcakes are a delightful twist on traditional apple pie, combining moist vanilla cupcakes with a gooey apple pie filling and a sweet, creamy frosting. Perfect for fall gatherings or as a special treat any time of year!
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Apple Pie Filling:
- 2 apples (peeled, cored, and finely chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Frosting:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: Whisk together the flour, baking powder, cinnamon, and salt. Cream butter and sugar, add eggs and vanilla. Alternate adding dry ingredients and milk, mix until combined. Bake for 18–20 minutes.
- Make the Apple Pie Filling: Cook apples, butter, sugar, and cinnamon until softened. Add cornstarch slurry, cook until thickened. Let cool.
- Prepare the Frosting: Beat butter until smooth, add powdered sugar, cream, vanilla, and cinnamon. Beat until fluffy.
- Assemble the Cupcakes: Hollow out the center of each cupcake, fill with apple pie filling, then frost. Garnish with cinnamon or apple slice if desired.
Notes
- Granny Smith or Honeycrisp apples are recommended.
- Cupcakes can be made a day ahead and stored chilled; bring to room temp before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
