Apple Pie Cupcakes

I love these cupcakes because I get two desserts in one. They have the soft texture of a cupcake while delivering the warm cinnamon-apple flavor I expect from apple pie.

I can also prepare the different components ahead of time. I often make the apple filling first and refrigerate it, then bake and assemble my cupcakes when I’m ready.

These cupcakes are easy for me to customize as well. I can use vanilla or cinnamon cupcakes, change the frosting, add caramel, or finish them with crunchy streusel for even more apple-pie character.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/4 cup sour cream

For the apple pie filling:

• 2 medium apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

For the frosting:

• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1–2 tablespoons heavy cream or milk

For decorating:

• Reserved apple pie filling
• Ground cinnamon
• Caramel sauce, optional
• Crushed graham crackers or pie crust crumbs, optional

Directions

1. I preheat my oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
2. I whisk the flour, baking powder, cinnamon, nutmeg, and salt together in a medium bowl and set the mixture aside.
3. In a large bowl, I beat the softened butter and granulated sugar until pale and fluffy. I usually mix for about 2–3 minutes to incorporate plenty of air.
4. I add the eggs one at a time, beating well after each addition. I then mix in the vanilla extract.
5. I stir the sour cream into my wet ingredients until smooth.
6. I add about half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. I mix just until everything is combined because I don’t want to overwork the batter.
7. I divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. I bake the cupcakes for approximately 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. I let my cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack. I allow them to cool completely before filling and frosting.
10. While the cupcakes cool, I prepare the apple filling. I melt the butter in a skillet over medium heat and add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
11. I cook the apples for about 5–7 minutes, stirring occasionally, until they begin to soften but still have some texture.
12. I stir the cornstarch and water together in a small bowl. I pour this mixture into the apples and cook for another 1–2 minutes until the juices become glossy and slightly thickened.
13. I remove the apple mixture from the heat, stir in the vanilla, and let it cool completely.
14. For the frosting, I beat the softened butter and cream cheese until smooth. I gradually add the powdered sugar, then mix in the vanilla and cinnamon.
15. I add the cream or milk a little at a time until my frosting reaches a smooth, pipeable consistency.
16. Once the cupcakes are completely cool, I use a small knife or cupcake corer to remove a portion from the center of each cupcake. I make sure not to cut all the way through the bottom.
17. I spoon the cooled apple pie filling into each opening. I reserve a small amount of filling for decorating the tops.
18. I pipe or spread the cinnamon cream cheese frosting over each cupcake.
19. I finish my Apple Pie Cupcakes with a small spoonful of apple filling, a sprinkle of cinnamon, and optional caramel sauce or crumbs.

Servings and Timing

I get approximately 12 standard Apple Pie Cupcakes from this recipe.

• Prep time: 30 minutes
• Bake time: 18–22 minutes
• Cooling and assembly time: 30–40 minutes
• Total time: approximately 1 hour 20 minutes
• Servings: 12 cupcakes

Variations

For Caramel Apple Pie Cupcakes, I drizzle caramel sauce over the finished frosting and apple filling. I can also add a small amount of caramel inside each cupcake before adding the apples.

When I want even more texture, I prepare a simple flour, brown sugar, cinnamon, and butter streusel. I bake the crumbs separately until crisp and sprinkle them over the finished cupcakes.

For Apple Pie Cupcakes with vanilla buttercream, I replace the cream cheese frosting with my favorite vanilla buttercream. I like this option when I want a sweeter frosting with a lighter tang.

I can also add chopped toasted pecans or walnuts to the apple filling. I find the nuts provide a pleasant crunch and work particularly well with cinnamon and caramel.

For extra spice, I add a pinch of ground ginger, cloves, or allspice to the cupcake batter and apple filling.

Storage/Reheating

Because I use cream cheese frosting, I store my assembled Apple Pie Cupcakes in an airtight container in the refrigerator. I keep them refrigerated for up to 3–4 days.

I prefer letting the cupcakes sit at room temperature for about 15–30 minutes before serving. This allows the cake and frosting to soften slightly and gives me a better texture.

If I prepare the components separately, I store the unfrosted cupcakes in an airtight container and keep the apple filling refrigerated. I then assemble everything closer to serving time.

I can freeze the unfrosted and unfilled cupcakes for up to 2–3 months. I thaw them completely before adding the apple filling and frosting.

I don’t normally reheat assembled cupcakes because of the frosting. If I want a warm dessert, I briefly warm an unfrosted cupcake before filling and decorating it.

FAQs

What apples are best for Apple Pie Cupcakes?

I prefer firm apples that hold their shape during cooking. Granny Smith gives me a tart filling, while Honeycrisp, Braeburn, or Pink Lady apples provide a sweeter flavor. I can also combine tart and sweet varieties for a more balanced filling.

Can I make Apple Pie Cupcakes ahead of time?

Yes. I often bake the cupcakes and prepare the apple filling one day ahead. I store them separately and assemble the cupcakes when I am ready to serve them. I can also prepare fully assembled cupcakes ahead and keep them refrigerated.

How do I fill cupcakes with apple pie filling?

I use a cupcake corer or small paring knife to remove a small piece from the center of each cooled cupcake. I leave the bottom intact, then spoon the cooled apple filling into the opening before adding my frosting.

Why does the apple filling need to cool before I use it?

I let my filling cool because warm apples can soften the cupcake and melt the frosting. Cooling also gives the thickened juices time to settle, making the filling easier for me to spoon into each cupcake.

Can I use canned apple pie filling?

Yes. When I need a shortcut, I use canned apple pie filling and chop the apple pieces into smaller pieces before filling the cupcakes. I prefer homemade filling when I have time because I can control the sweetness, spices, and texture.

Conclusion

Apple Pie Cupcakes give me everything I enjoy about a classic apple pie in a fun individual dessert. I get tender cinnamon cake, a hidden center of buttery spiced apples, and creamy frosting all in one bite.

Apple Pie Cupcakes

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Apple Pie Cupcakes combine tender cinnamon-spiced cake with a buttery apple pie filling and creamy cinnamon cream cheese frosting. Each cupcake has a hidden center of spiced apples and can be finished with caramel, cinnamon, or crunchy crumbs.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 18–22 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/4 cup sour cream
• 2 medium apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1–2 tablespoons heavy cream or milk
• Reserved apple pie filling, for decorating
• Ground cinnamon, for decorating
• Caramel sauce, optional
• Crushed graham crackers or pie crust crumbs, optional

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Instructions

1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the sour cream and mix until smooth.
6. Add half of the dry ingredients, followed by the milk, then add the remaining dry ingredients. Mix just until combined, avoiding overmixing.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
10. To prepare the apple filling, melt 2 tablespoons butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
11. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but still retain some texture.
12. Stir together the cornstarch and water until smooth. Add the mixture to the apples and cook for 1–2 minutes, until the juices become glossy and slightly thickened.
13. Remove the apple filling from the heat, stir in the vanilla, and cool completely.
14. For the frosting, beat 1/2 cup softened butter and the cream cheese until completely smooth.
15. Gradually beat in the powdered sugar, then add the vanilla and cinnamon. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a smooth, pipeable consistency.
16. Use a cupcake corer or small paring knife to remove a portion from the center of each cooled cupcake without cutting through the bottom.
17. Spoon the cooled apple pie filling into each cupcake, reserving a small amount for decorating.
18. Pipe or spread the cinnamon cream cheese frosting over the filled cupcakes.
19. Decorate each cupcake with a small spoonful of reserved apple filling and a sprinkle of cinnamon. Add caramel sauce or crushed graham crackers or pie crust crumbs if desired.

Notes

• Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work well because they retain some texture during cooking.
• For Caramel Apple Pie Cupcakes, drizzle caramel sauce over the frosting and add a small amount of caramel inside each cupcake before adding the apple filling.
• For a crunchy topping, prepare and bake a simple flour, brown sugar, cinnamon, and butter streusel separately, then sprinkle the cooled crumbs over the finished cupcakes.
• Vanilla buttercream can replace the cinnamon cream cheese frosting for a sweeter, less tangy variation.
• Add chopped toasted pecans or walnuts to the apple filling for extra crunch.
• A pinch of ground ginger, cloves, or allspice can be added to the cake batter or apple filling for a more strongly spiced flavor.
• Canned apple pie filling can be used as a shortcut. Chop larger apple pieces before filling the cupcakes.
• Store assembled cupcakes in an airtight container in the refrigerator for up to 3–4 days because the frosting contains cream cheese.
• For the best texture, let refrigerated cupcakes stand at room temperature for 15–30 minutes before serving.
• Unfilled and unfrosted cupcakes can be frozen for up to 2–3 months. Thaw completely before filling and decorating.

Nutrition

• Serving Size: 1 cupcake
• Calories: 410 kcal
• Sugar: 40 g
• Sodium: 180 mg
• Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 80 mg