Apple Pie Cupcakes (Apple Filled)

Mary and Brenda Maher

By Brenda & Mary

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Imagine the cozy warmth of a classic apple pie but in bite-sized forms; yup, that’s apple-filled cupcakes for ya! I sometimes sprinkle some streusel crumbles or chopped nuts to add a delightful crunch to its tender filling.

Apple Pie Cupcakes

At my bakery, where every customer’s taste buds follow their own rules, finding a sweet treat that satisfies all can be a real challenge. But there’s one thing that unites them: their undying love for my apple pie cuties!

What Makes Apple Pie Cupcakes Recipe Our Ultimate Pick

Apple Pie Cupcakes recipe
  • This little guy is a perfect blend of sweet and tart, dancing with the spiced apple filling in a cozy, flavorful hug. 
  • The cream cheese frosting swoops in with its rich and tangy twists, bringing in a delightful contrast with the sweet vibes of the cakes. And what if you feel a bit rebellious? Swap out the cream cheese for vanilla buttercream or caramel frosting, then! 
  • Time to grab a hot cup of coffee, apple cider, or even a comforting chai tea. Trust me, the warm spices of apple cupcakes will find their perfect companions in these beverages.
  • Can we talk about their cuteness? Teeny-tiny and covered in streusel crumbles or mini pie crusts, apple pie cupcakes are basically edible art! Perfect for a touch of whimsy on any occasion.
  • And here’s the real deal: you don’t even need a grand celebration to enjoy these treats. Are you fighting with your own sugar cravings? Or do you just want to cheer up a friend you really like? Then, apple pie cupcakes will always be the go-to option – no less sweet, moist, and crumbly than carrot cake loaves or other fruit cakes!

Apple Pie Cupcake Recipe

Apple Pie Cupcakes Ingredient

Cupcakes

Step 1. Preheat

First things first, let’s set the mood for our baking stage. Preheat your oven to 350° F and get your cupcake liners ready in a muffin tin. The curtain is about to rise!

Step 2. Dry Ingredients

Let the flour, nutmeg, cinnamon, baking soda, baking powder, salt, and sugar join forces in a cool medium bowl. Sift them together to set the party scene.

Step 3. Wet Ingredients

Now, in a bigger mixing bowl, vanilla, egg, vegetable oil, and sour cream become the headliners. Give them a good mix until the dance floor is smooth!

Introduce the earlier dry ingredients to the mixing, but remember: they should just gently shake hands with their wet companions. You know, we only want them to get to know each other, not throw a wild party here! 

Step 4. Scoop 

Grab your cupcake scoop and fill those liners about ⅔ full. Sneak in 1 ½ tablespoons of apple filling right in the center. 

Step 5. Bake

Pop those cupcakes into the oven’s middle rack and swirl them for 16 to 18 minutes. Stick a toothpick in; if it comes out clean (and the fluffy cupcakes bounce back when you give them a gentle press), it’s showtime! Let them cool completely before our grand finale.

Apple Pie Cupcakes cake batter

Apple Pie Cupcake Filling

Step 6. Mixing

This is a kitchen carnival where everyone’s invited! Take your apples to the saucepan, add a splash of lemon juice, then throw in nutmeg, cinnamon, cornstarch, and granulated sugar. Stir them on medium heat.

Step 7. Simmering

Bring your mix to a simmer, then dial it down to medium-low. Give it about 4-5 minutes of simmering time; the liquid thickens, and your apples will start to soften up. 

Step 8. Chill Time

Give your saucepan a break and take it off the heat. Time to let your whole apple crew cool off! 

Apple Pie Cupcakes step 1 2 3

Frosting

Step 9. Whipping

Let’s get the butter into the stand mixer bowl. Attach the paddle, hit medium-high, and let it whirl for 2 to 3 minutes until it turns into a fluffy, light cloud.

Step 10. Sugar, Spice, and Everything Nice

Now, the sugar crew is joining the mixer party: drop in brown sugar, powdered sugar, and vanilla. Start slow for 1-2 minutes; then, crank up to medium-high and let them swirl for 3 minutes. 

Step 11. Cinnamon Touch

Sprinkle in some cinnamon, dump in 4 ½  tablespoons of heavy cream, and let the mixer work on medium-high. 

Aiming for some extra softness? Then toss in another 3 tablespoons of heavy cream. Let it beat for 2 more minutes.

Step 12. Pipe and Swirl

Grab your piping bag; it’s your frosting wand! After spreading it onto the entire cupcake, do not forget to dust a hint of cinnamon for the final touch. 

And voilà! Your masterpiece is now complete. 

Apple Pie Cupcakes frosting

Notes

Picking the Perfect Apples

I’ve got a soft spot for Granny Smith when it comes to apple treats, but let’s not forget some other contenders – Braeburn, Jonagold, Pink Lady, or Honeycrisp. You can even mix and match them for a flavor fiesta!

Let’s Talk Room Temperature

Before baking, let your ingredients hang out at room temperature. Trust me; it’s the ticket to a perfectly blended batter (and, eventually, that delightful texture everyone can’t stop raving about!). 

Prepping in Advance – Smart Move!

Are you the planning-ahead type? Go ahead and whip up your homemade apple pie filling 1-2 days before showtime. 

Leftover Cupcakes? No Problem!

If you decide to go all out and make extra (which is always a good idea) or there are any leftovers, pop the tall cupcakes into an airtight container and keep them on your kitchen counter for 4 days. 

And what if fridge storage is your game plan? Then, they’ll happily chill there for up to a week. Remember to let them warm up to room temp before serving for that extra flavor burst!

FAQs

Can I use any type of apple for the filling?

Yes, but as I said earlier, some varieties work better than others! And you might want to stay away from softer apples like McIntosh for this recipe; they tend to get all mushy in the filling.

Do I have to add streusel topping?

Nope, streusel is completely optional! This guy surely adds a delightful textural contrast, but your flavorful apple cupcakes are still delicious without it.

Happy baking!

Discover More Unique Cupcake Recipes:

Apple Pie Cupcakes

Apple Pie Cupcakes

Apple pie cupcakes aren't just cute versions of a classic dessert; they are bursting with rich, tart flavors. And the best part? You can make them uniquely your own with countless options for personal twists!
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Course: Cupcakes
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 18
Calories: 780kcal
Author: Brenda Maher

Ingredients

For cupcakes

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¾ cup vegetable oil
  • 3 teaspoons vanilla extract
  • About 1 ¼ cups granulated sugar
  • About ½ teaspoon salt
  • About ½ teaspoon nutmeg
  • About 1 ¼ cups sour cream
  • 2 eggs

For apple filling

  • 2 ¼ cups diced apples about 3 apples
  • 1 ½ teaspoons fresh lemon juice
  • ½ cup granulated sugar
  • 3 teaspoons cornstarch
  • ¾ teaspoon ground cinnamon
  • 1 pinch salt
  • About ¼ teaspoon nutmeg

Instructions

Cupcakes

  • Preheat the oven and prepare cupcake liners.
  • Mix dry ingredients like nutmeg, cinnamon, baking soda, baking powder, a pinch of salt, sugar, and flour. Blend wet ingredients like vanilla, egg, vegetable oil, and sour cream in a separate bowl.
  • Gently combine dry and wet ingredients.
  • Scoop the batter into cupcake liners, adding a spoonful of apple filling in the center.
  • Bake for 16-18 minutes and let them cool.

Filling

  • Mix apples, fresh lemon juice, nutmeg, cinnamon, cornstarch, and sugar in a saucepan.
  • Simmer for 4-5 minutes until thickened, then cool.

Frosting

  • Mix butter, brown sugar, powdered sugar, and vanilla. Add cinnamon and heavy cream gradually while at it.
  • Pipe the frosting onto your moist cupcakes, dust with cinnamon, and enjoy your masterpiece!

Notes

  • For a flavor fiesta, consider a combination of apples (Granny Smith, Braeburn, Jonagold, Pink Lady, or Honeycrisp).
  • Let ingredients reach room temperature before baking to achieve that seamlessly blended cupcake batter. 
  • You can prepare the apple filling 1-2 days in advance. 
  • Store leftovers in an airtight container on the counter for 4 days or in the fridge for a week. For the latter option, remember to bring the cakes to room temp before serving.

Nutrition

Calories: 780kcal | Carbohydrates: 106.5g | Protein: 4.8g | Fat: 30.7g | Saturated Fat: 17.1g | Cholesterol: 109mg | Sodium: 2316mg | Potassium: 1125mg | Fiber: 13.5g | Sugar: 57.4g | Calcium: 630mg | Iron: 4mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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