These apple pie cupcakes are soft, moist, and packed with apple and warm spice flavors. If you’re a fan of that classic apple pie taste, this cupcake version is a must-try. They’re great for fall gatherings, Thanksgiving, and other seasonal celebrations.
Apples, cinnamon, sugar, and spices are a timeless flavor combo—usually found in pies. But turning that combination into cupcakes creates an easy-to-serve dessert that’s just as delicious.
Filled cupcakes like these are simple to make and full of flavor. For more stuffed cupcake options, check out Nutella cupcakes or Biscoff cupcakes.
These cupcakes are perfect for fall, holidays, birthdays, or anytime you want a cozy dessert.
Ingredients
For the cupcakes:
- Butter – softened
- Granulated Sugar
- Eggs
- Vanilla
- Milk
- Salt
- Cinnamon
- Baking Powder
- Allspice
- Nutmeg
- Ginger
- Cardamom
- Flour
For the Apple Filling:
- Apples
- Butter
- Brown Sugar
- Corn Starch
- Water
For the Frosting:
- Butter – softened
- Vanilla
- Salt
- Heavy Cream
- Powdered Sugar
See recipe card for quantities.
Substitutions & Variations
You can easily customize these with a streusel topping, different frostings, or even cake mix shortcuts.
- Add streusel topping – Just like some apple pies, these cupcakes can be topped with a crumbly streusel. (You’ll find one on this apple crumble cheesecake.)
- Use canned apple pie filling – To save time, you can use a store-bought filling instead of homemade.
- Start with a boxed cake mix – Use a vanilla mix and add your own spices, or go with a spiced cake mix for even more flavor.
Prefer a different dessert format? Try mini apple tarts instead.
Instructions
Follow these simple steps to make your own apple pie cupcakes.
Step one: Preheat the oven to 350°F and line your cupcake tin with liners. Set aside.
Step two: Cream together the butter and sugar using a mixer on medium speed (2–3 minutes).
Step three: Add eggs, vanilla, and milk. Mix on low until fully incorporated.
Step four: Add flour, baking powder, salt, and spices. Mix again on low until everything is combined.
Step five: Divide batter into cupcake liners, filling each about ⅔ full. Bake for 12–14 minutes.
Step six: In a pan over medium heat, combine diced apples, butter, and brown sugar. Cook for about 10 minutes until the apples are tender and the sugar has melted.
Step seven: Mix cornstarch and water in a small bowl, then pour over the apple mixture. Stir until thickened.
Step eight: To make the frosting, add butter, vanilla, salt, cream, and powdered sugar to a mixing bowl.
Step nine: Mix on low until blended, then increase to medium-high and beat for 2–3 minutes until stiff peaks form.
Step ten: Once cupcakes are cool, scoop out the center of each and fill with apple mixture.
Step eleven: Pipe frosting on top using a piping bag with a large star tip.
Hint: When coring the cupcakes, don’t go all the way through—leave the bottom intact so the filling stays in place.
Recipe Tips for Success
- Use room temperature ingredients – This helps prevent overmixing and keeps the cupcakes light and fluffy.
- Check frosting texture – It should be thick enough to hold its shape but still easy to pipe. Add powdered sugar to thicken or cream to loosen.
- Coring tools – Use a cupcake corer, small spoon, or knife to remove the centers—just be sure not to cut through the base.
Storage
Store cupcakes in an airtight container in the refrigerator for 3–5 days.
To freeze, flash freeze first, then wrap individually in plastic wrap and store in a freezer-safe container or bag for up to 3 months.
Apple Pie Cupcakes
Equipment
- Measuring Spoons
- Cupcake/Muffin Tin
- Measuring cups
- Cupcake Liners
- Mixing bowl
- Hand or Stand Mixer
- Spatula or Large Spoon
Ingredients
For the cupcakes
- ¾ cup Butter softened
- ¾ cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- ½ cup Milk
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ teaspoon Baking powder
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Ginger
- ⅛ teaspoon Cardamom
- 2 cups Flour
For apple pie filling
- 2 medium Apples peeled + diced
- 1 tablespoon Butter
- ½ cup Brown Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Water
For frosting
- 1 cup Butter softened
- 1 teaspoon Vanilla
- ½ teaspoon Salt
- 3 tablespoon Heavy cream
- 3 cups Powdered sugar
Instructions
- Preheat the oven to 350°F and line your cupcake tin with liners. Set aside.
- Cream together the butter and sugar using a mixer on medium speed (2–3 minutes).
- Add eggs, vanilla, and milk. Mix on low until fully incorporated.
- Add flour, baking powder, salt, and spices. Mix again on low until everything is combined.
- Divide batter into cupcake liners, filling each about ⅔ full. Bake for 12–14 minutes.
For apple pie filling
- While the cupcakes are baking, in a pan over medium heat, combine diced apples, butter, and brown sugar
- Cook for about 10 minutes until the apples are tender and the sugar has melted.
- Mix cornstarch and water in a small bowl, then pour over the apple mixture. Stir until thickened.
For the frosting
- To make the frosting, add butter, vanilla, salt, cream, and powdered sugar to a mixing bowl.
- Mix on low until blended, then increase to medium-high and beat for 2–3 minutes until stiff peaks form.
To assemble cupcakes
- Once cupcakes are cool, scoop out the center of each and fill with apple mixture.
- Pipe frosting on top using a piping bag with a large star tip.
Notes
- Speed them up - use boxed cake mix for the cupcakes and/or canned apple pie filling for the filling.
- Don't overmix batter - use room temperature eggs and softened butter so that you don't overmix the batter. This will keep the cupcakes fluffy and light.
- Leave the bottom - when coring the center out, leave the bottom of the cupcakes so that the filling stays contained.
- Frosting consistency- if frosting is too thin, add more powdered sugar. If it is too thick, add another splash of heavy cream.
- Keep in the fridge for 3 - 5 days in an airtight container.
- Freeze for up to 3 months by flash freezing, wrapping in cling wrap and then packing in freezer bags or an airtight container.
Leave a Reply