Apple Pie Cupcakes: Tender cinnamon cupcakes filled with a tart apple pie filling. Enjoy all the flavors of apple pie in the palm of your hand!
Love cinnamon? Also check out my Cinnamon Fireball Cupcakes.
Looking for something different for Thanksgiving dessert?
Related: Mini Pineapple Upside Down Cakes
Maybe my other desserts aren’t your thing?
a. Pecan Pie Cheesecake: Too sweet? No such thing.
b. Pecan Pie Cake: Too much work? Worth it!
c. Mini Pumpkin Cheesecakes: Too small? Eat two.
d. Banana Pudding Cupcakes: Not an apple person?
I can’t think of a reason not to make these Apple Pie Cupcakes — they capture apple pie flavor in an easy, portable cupcake. I make both the cinnamon cupcakes and the apple pie filling from scratch, but you can use shortcuts if you’re pressed for time or equipment.
More Cupcakes To Try
Boston Cream Pie Cupcakes
Reese’s Cupcakes
Guinness Cupcakes
📖 Recipe
Apple Pie Cupcakes
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Ingredients
For the Cupcakes
- 1 Cup Milk
- ½ Cup Butter Softened
- 2 Cups All Purpose Flour
- 1 ½ Teaspoons Baking Powder
- 2 Teaspoons Ground Cinnamon
- 4 Large Eggs
- 1 ¾ Cups White Sugar
- 1 Teaspoon Vanilla
For the Apple Pie Filling
- 2 Tablespoons Butter
- 4 Medium Apples Granny Smith, peeled, cored, and diced
- 2 Tablespoons White Sugar
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Lemon Juice Freshly squeezed
- ¼ Teaspoon Ground Cinnamon
- ½ Tablespoon Cornstarch
- 1 Tablespoon Water
For the Frosting
- 4 Sticks Butter Softened
- 1 Tablespoon Vanilla Extract
- 6-8 Cups Powdered Sugar
- 5-6 Tablespoons Whole Milk
- Pinch of Salt To taste
- Caramel Sauce If desired
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a cupcake pan with paper liners.
- In a large bowl cream butter and sugar until light and fluffy. Stir in milk, eggs, cinnamon, baking powder, and vanilla.
- Gradually add flour a little at a time until just combined. Do not overmix.
- Divide batter evenly between liners. Bake 16–18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, cut a small circle out of the center of each cupcake to create a well for the filling.
For the Filling
- In a medium saucepan, melt butter over medium-low heat.
- Add apples, white and brown sugars, lemon juice, and cinnamon. Cook 10–12 minutes, stirring occasionally, until apples are tender.
- Mix water and cornstarch, stir into the apples, and cook until mixture thickens. Remove from heat and cool slightly.
- Spoon about ½ tablespoon of filling into each cupcake’s cavity and replace the little “lid” you cut out earlier.
For the Frosting
- Cream butter until light and fluffy. Add vanilla and a pinch of salt.
- Gradually beat in powdered sugar, alternating with milk until you reach your desired consistency.
- Spread or pipe the frosting onto the cupcakes. Drizzle with caramel sauce if desired.
Nutrition
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Carbohydrates: 56g
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Protein: 3g
Apple Pie Cupcake Shopping Tips:
1. Boxed cake mix or canned apple pie filling are fine shortcuts if you’re short on time.
2. These cupcakes are also lovely topped with homemade or store-bought whipped cream instead of buttercream.
Craving more?
Caramel Apple Cheesecake with Blondie Crust
Caramel Apple Poke Cake
Copycat Starbucks Apple Cider
Coffee Cupcake Recipe
What do you think of these Apple Pie Cupcakes? What are you making for Thanksgiving dessert?
