Name: Apple Pie Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 2 apples, peeled and diced; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 1 tbsp lemon juice; 1 tbsp cornstarch; 1/4 cup water; 1/2 cup unsalted butter, softened (for buttercream); 2 cups powdered sugar; 1 tsp ground cinnamon (for buttercream); 1 tsp vanilla extract (for buttercream); 2 tbsp milk (for buttercream)

Why You’ll Love Apple Pie Cupcakes Recipe

These cupcakes are a delicious fusion of two dessert favorites: apple pie and cupcakes. The moist and fluffy vanilla-spiced cake serves as the perfect vessel for a warm apple pie center, while the cinnamon buttercream adds a creamy, sweet finish. Whether you’re celebrating the season or just in the mood for something cozy and sweet, these treats deliver rich flavor in every bite. They’re great for impressing guests but simple enough to make on a weekday.

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 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk

For the apple pie filling:

2 apples, peeled and diced
1/4 cup brown sugar
1/2 tsp ground cinnamon
1 tbsp lemon juice
1 tbsp cornstarch
1/4 cup water

For the cinnamon buttercream:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp milk

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In another bowl, beat the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture.
Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
For the filling, combine apples, brown sugar, cinnamon, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat for 5-7 minutes, or until apples are tender and the mixture thickens. Let cool.
For the buttercream, beat softened butter until smooth. Gradually add powdered sugar, cinnamon, and vanilla. Add milk and beat until light and fluffy.
Once cupcakes are cooled, cut a small hole in the center of each and fill with the apple mixture. Pipe or spread cinnamon buttercream on top.

Servings and timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 320 kcal per cupcake

Variations

Maple twist: Add a tablespoon of maple syrup to the buttercream for a deeper fall flavor.
Caramel apple version: Drizzle caramel sauce over the frosted cupcakes.
Nutty addition: Stir chopped pecans or walnuts into the apple filling for extra crunch.
Spiced cake: Use a spice cake base instead of vanilla for an extra boost of autumn warmth.
Mini cupcakes: Make mini versions for parties by adjusting baking time to about 10-12 minutes.

Storage/Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow them to come to room temperature before serving for the best flavor and texture.

To freeze, skip the buttercream and freeze the filled cupcakes in an airtight container for up to 2 months. Thaw and frost when ready to serve.

FAQs

How do I prevent my cupcakes from becoming soggy with the filling?

Make sure the apple filling is cooled completely before adding it to the cupcakes to prevent excess moisture from seeping into the cake.

Can I use store-bought apple pie filling?

Yes, you can use pre-made filling to save time, though homemade offers better flavor and texture.

What kind of apples should I use?

Firm apples like Granny Smith, Honeycrisp, or Fuji work best as they hold their shape during cooking.

Can I make these cupcakes ahead of time?

Absolutely. You can bake and fill the cupcakes a day in advance. Frost just before serving for the freshest presentation.

Is it okay to skip the filling?

Yes, though the filling is what makes these uniquely apple pie cupcakes. You can enjoy them with just the buttercream for a simpler treat.

How do I core the cupcakes for filling?

Use a small paring knife or a cupcake corer to remove the center. Don’t cut too deep—about halfway through is ideal.

Can I make the buttercream in advance?

Yes, prepare it ahead and store it in the fridge. Let it soften at room temperature and re-whip before using.

What should I do if my buttercream is too stiff?

Add a little more milk, one teaspoon at a time, until the desired consistency is reached.

Can I use a different frosting?

Definitely! Cream cheese frosting pairs well, or even a caramel buttercream if you’re feeling adventurous.

Are these cupcakes kid-friendly?

Very much so! Kids love the surprise filling, and the flavors are sweet and mild enough for all ages.

Conclusion

Apple Pie Cupcakes are a delicious way to enjoy the warmth and coziness of fall in a handheld treat. Perfectly spiced, sweetly filled, and topped with luscious cinnamon buttercream, they combine all the comforting flavors of apple pie in a fun, modern twist. Whether you’re baking for a holiday, a special occasion, or simply to enjoy the season, these cupcakes are sure to be a hit.