🍎 Apple Pie Cupcakes: The Perfect Twist on a Classic Dessert

There’s just something magical about the smell of baked apples and cinnamon filling the kitchen, isn’t there? These Apple Pie Cupcakes bring that same cozy, nostalgic feeling — but in a perfectly portioned, handheld treat. They’re soft, spiced cupcakes stuffed with gooey apple pie filling and topped with dreamy frosting (and maybe even a drizzle of caramel if you’re feeling fancy!).

I first made these on a crisp fall weekend when I couldn’t decide between baking a pie or cupcakes — so I thought, why not both? The result was pure comfort food bliss. The warm apple filling tucked inside each cupcake tastes like a hug in dessert form, and they’ve quickly become a family favorite during apple season.

Whether you’re hosting a fall gathering, baking for the holidays, or just want to fill your home with that irresistible apple-cinnamon aroma, these Apple Pie Cupcakes are a must-try. They’re simple to make, stunning to serve, and guaranteed to disappear fast (so you might want to make a double batch!).

More Apple Recipes:

If you love to make creative cupcakes, you’ll love these Apple Pie Cupcakes!  They combine my two favorite foods: Apple Pie and Homemade Cupcakes.  If they aren’t amazing enough, the Cinnamon Vanilla Frosting is delectable! 

Air Fryer Apple Turnovers: This easy Air Fryer Apple Turnovers Recipe is an absolute must-try! It only requires 3 ingredients and is so super easy! The turnovers come out of the Air Fryer light, flaky, and oh-so good!

Fall is in the air, and the aroma of warm spices and sweet apples is filling our homes. These Apple Blondies are the perfect treat to enjoy on a crisp autumn day. They’re easy to make, and they’re packed with flavor.

Frosted Apple Hand Pies: These Air Fryer Frosted Apple Hand Pies are oh-so delicious and super easy to make! With only a few basic ingredients and your Air Fryer, you can have a yummy treat the whole family will love!

Ingredients:

Cupcakes – 

• ¾ c unsalted butter, softened
• ¾ c sugar
• 2 eggs
• 1 t vanilla
• ½ c milk
• ¼ t salt
• ½ t cinnamon
• 1 ½ t baking powder
• ¼ t allspice
• ¼ t nutmeg
• ⅛ t ginger
• ⅛ t cardamom
• 2 c flour

Filling – 

• 2 medium apples, peeled and diced
• 1 T unsalted butter
• ½ c brown sugar
• 1 T cornstarch
• 1 T water

Frosting – 

• 1 c unsalted butter, softened
• 1 t vanilla
• ½ t salt 
• 3 T heavy cream
• 3 c powdered sugar

Directions:

1. Make the Cupcakes: Preheat the oven to 350 degrees.  Line your muffin tin(s) with cupcake liners and set aside. 
2. In the bowl of a stand mixer, combine the softened butter, sugar, and cream until smooth. 
3. Add in the egg, milk and vanilla and mix on low to combine.
4. Add in the remaining dry ingredients: baking powder, salt, cinnamon, allspice, nutmeg, ginger, cardamom and the flour.  Mix thoroughly – scraping the sides often.
5. Using an ice cream scoop or a ¼ cup measuring cup, divide out the batter amongst the cupcake liners to fill until they are about ⅔ full. 
6. Bake in the preheated oven for 12-14 minutes or until the edges are slightly golden brown and the center is set.  Allow to cool completely before decorating.  
7. Meanwhile, make the filling.  In a small saucepan, combine the diced apples, brown sugar and butter. Heat over medium heat for about 10 minutes – the sugar should dissolve and the apples should be tender.  Stir frequently. 
8. In a small bowl, combine the water and cornstarch and then pour over the apples.  Continue to stir for another minute as the apple mixture thickens.  Remove from the heat and allow to cool before assembly.
9. For the frosting – in the bowl of a stand mixer, combine the softened butter, salt, vanilla, heavy cream and the powdered sugar.  Mix on low speed until combined and then bump up the speed to medium until the frosting is fluffy and smooth.  Scrape the sides often and mix again until thoroughly combined.
10. Transfer the frosting to a piping bag fitted with a large star tip. 
11. To assemble – use a rounded teaspoon to carve out the center of each cupcake.  Do not puncture all the way to the bottom.  Discard the scooped-out piece. 
12. Fill the center of each cupcake with the apple filling, gently pressing down to level out the apple pieces.
13. Pipe a dollop of frosting over the filling.  Drizzle caramel on top to make it even more special!
14. Enjoy!

Storage:  Cupcakes should be stored in an airtight container in the fridge for up to 3 days.  

Print the Recipe:

Apple Pie Cupcakes Recipe

Yield: 12-14

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Bring cozy fall vibes to your kitchen with these Apple Pie Cupcakes! Filled with apple pie goodness and topped with sweet, creamy frosting.

Print

Ingredients

• For the cupcakes -
• ¾ c unsalted butter, softened
• ¾ c sugar
• 2 eggs
• 1 t vanilla
• ½ c milk
• ¼ t salt
• ½ t cinnamon
• 1 ½ t baking powder
• ¼ t allspice
• ¼ t nutmeg
• ⅛ t ginger
• ⅛ t cardamom
• 2 c flour
• For the filling -
• 2 medium apples, peeled and diced
• 1 T unsalted butter
• ½ c brown sugar
• 1 T cornstarch
• 1 T water
• For the frosting -
• 1 c unsalted butter, softened
• 1 t vanilla
• ½ t salt
• 3 T heavy cream
• 3 c powdered sugar

Instructions

1. Preheat the oven to 350 degrees.  Line your muffin tin(s) with cupcake liners and set aside. 
2. In the bowl of a stand mixer, combine the softened butter and sugar and cream until smooth.  
3. Add in the egg, milk and vanilla and mix on low to combine. 
4. Add in the remaining dry ingredients: baking powder, salt, cinnamon, allspice, nutmeg, ginger, cardamom and the flour.  Mix thoroughly - scraping the sides often. 
5. Using an ice cream scoop or a ¼ cup measuring cup, divide out the batter amongst the cupcake liners to fill until they are about ⅔ full.  
6. Bake in the preheated oven for 12-14 minutes or until the edges are slightly golden brown and the center is set.  Allow to cool completely before decorating.  
7. Meanwhile, make the filling.  In a small saucepan, combine the diced apples, brown sugar and butter.  Heat over medium heat for about 10 minutes - the sugar should dissolve and the apples should be tender.  Stir frequently. 
8. In a small bowl, combine the water and cornstarch and then pour over the apples.  Continue to stir for another minute as the apple mixture thickens.  Remove from the heat and allow to cool before assembly. 
9. For the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla, heavy cream and the powdered sugar.  Mix on low speed until combined and then bump up the speed to medium until the frosting is fluffy and smooth.  Scrape the sides often and mix again until thoroughly combined. 
10. Transfer the frosting to a piping bag fitted with a large star tip. 
11. To assemble - use a rounded teaspoon to carve out the center of each cupcake.  Do not puncture all the way to the bottom.  Discard the scooped-out piece.  
12. Fill the center of each cupcake with the apple filling, gently pressing down level out the apple pieces. 
13. Pipe a small dollop of frosting over the filling.  

Notes

Storage:  Cupcakes should be stored in an airtight container in the fridge for up to 3 days.

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