Apple Pie Cupcakes

Apple pie cupcakes combine the best of both worlds in one delightful treat. Last autumn, my neighbor Sarah brought these to our block party, and I watched grown adults fight over the last one. These fall sweets capture all the cozy flavors of traditional apple pie in a perfectly portioned cupcake.

The magic happens when you bite into the tender spiced cake and discover warm apple pie filling nestled inside. Top them with cinnamon buttercream frosting, and you have gourmet cupcakes that rival any bakery creation. Whether you’re planning Thanksgiving cupcakes for the holiday table or just craving apple treats on a crisp October evening, this apple cupcakes recipe delivers every time.

Ingredients

For the Apple Pie Filled Cupcakes:

• 1¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ¾ cup whole milk
• ½ cup sour cream
• 2 teaspoons vanilla extract

For the Spiced Apple Filling:

• 3 medium apples, peeled and diced (Granny Smith or Honeycrisp work best)
• ¼ cup brown sugar
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Apple Pie Cupcakes With Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• 1½ teaspoons ground cinnamon
• Pinch of salt

Instructions

Step 1: Making the Apple Cinnamon Filling:

1. Heat butter in a medium skillet over medium heat.
2. Add diced apples and cook for 5 minutes, stirring occasionally.
3. Sprinkle in brown sugar, cinnamon, and salt. Cook until apples are tender.
4. In a small bowl, whisk cornstarch with water until smooth.
5. Add cornstarch mixture to apples and cook until thickened.
6. Stir in lemon juice and set aside to cool completely.

Step 2: Preparing the Cupcake Batter:

1. Preheat your oven to 350°F. Line 18 cupcake wells with paper liners.
2. In a large bowl, whisk together flour, both sugars, baking powder, baking soda, all spices, and salt.
3. In another bowl, combine melted butter, eggs, milk, sour cream, and vanilla.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Don’t overmix – a few lumps are perfectly fine.

Step 3: Assembling and Baking:

1. Fill each cupcake liner about ⅓ full with batter.
2. Add a spoonful of cooled apple filling to each cup.
3. Top with remaining batter, filling liners about ¾ full.
4. Bake for 18-22 minutes, until a toothpick inserted in cake portion comes out clean.
5. Cool in pans for 5 minutes, then transfer to wire racks.

Step 4: Making the Cinnamon Buttercream:

1. Beat softened butter until light and fluffy, about 3 minutes.
2. Gradually add powdered sugar, beating until combined.
3. Mix in cream, vanilla, cinnamon, and salt.
4. Beat on high speed for 2-3 minutes until smooth and pipeable.

Pro Tips and Variations

Expert Baking Tips:

Room temperature ingredients mix more evenly. Take eggs and dairy out 30 minutes before baking.

Don’t skip cooling the apple filling completely. Hot filling will melt your cupcake batter and create soggy bottoms.

Use an ice cream scoop to portion batter evenly. This ensures all your apple crumble cupcakes bake at the same rate.

Delicious Variations:

Caramel Apple Cupcakes: Drizzle finished cupcakes with homemade or store-bought caramel sauce.

Apple Cider Cupcakes: Replace ¼ cup of milk with apple cider for extra apple flavor.

Rustic Apple Pie Cupcakes: Top with a simple streusel made from butter, flour, brown sugar, and cinnamon before baking.

Mini Apple Pies Style: Press small pieces of pie crust into the tops before baking for an authentic pie appearance.

Storage and Make-Ahead Tips:

Unfrosted cupcakes keep for 3 days at room temperature in airtight containers.

Apple filling can be made up to 2 days ahead and refrigerated.

Freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting.

Serving Suggestions

These filled cupcakes shine at fall gatherings. Arrange them on a rustic wooden board with mini pumpkins and autumn leaves for a stunning display.

For elegant dinner parties, serve individual cupcakes on small dessert plates with a dollop of vanilla ice cream.

Pack them in lunch boxes for a special autumn treat. Kids love discovering the apple surprise inside.

Try warming them slightly in the microwave for 10 seconds before serving. The apple filling becomes deliciously gooey.

Perfect Pairings:

• Hot apple cider or spiced chai tea
• Vanilla ice cream or whipped cream
• A light dusting of cinnamon sugar

These apple treats also make thoughtful hostess gifts when presented in a pretty box.

Conclusion

Apple pie cupcakes bring together everything we love about fall baking. The tender, spiced cupcake base pairs perfectly with the warm apple filling and creamy cinnamon buttercream.

These fall cupcake recipes prove that you don’t need to choose between pie and cupcakes. With their hidden apple centers and gorgeous frosting, they deliver all the comfort of homemade apple pie in a perfectly portable package.

Whether you’re baking for a crowd or just treating your family, these gourmet cupcakes will become your go-to autumn dessert. The combination of textures and flavors creates a memorable dessert that guests will request again and again.

FAQs

Can I use store-bought apple pie filling? Yes! Use about 2-3 tablespoons per cupcake. Drain excess liquid first to prevent soggy bottoms.

What’s the best apple variety for these cupcakes? Granny Smith apples hold their shape well and provide nice tartness. Honeycrisp and Braeburn also work beautifully.

How do I prevent the filling from sinking? Make sure the apple mixture is completely cool before adding to batter. Also, don’t overfill the cupcake wells.

Can these be made gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.

How long do frosted cupcakes last? Store frosted cupcakes in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Can I make these ahead for a party? Absolutely! Bake cupcakes 1-2 days ahead and store unfrosted. Make frosting the day of serving for best results.

Why did my cupcakes sink in the middle? This usually happens from overmixing the batter or opening the oven door too early. Mix just until ingredients are combined and avoid peeking for the first 15 minutes of baking.