Apple Pie Cupcakes
These easy and delicious apple pie cupcakes are a spiced vanilla cupcake base filled with apple pie filling. They are ready in about 45 minutes and are perfect for Fall, Birthdays and more.
Servings: 12 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
Tips & Variations:
- 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.