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; 2 cups powdered sugar; 1 tsp ground cinnamon; 1 tsp vanilla extract; 2 tbsp milk

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Why You’ll Love Apple Pie Cupcakes Recipe

These apple pie cupcakes are more than just a dessert—they’re an experience. You get the nostalgic taste of homemade apple pie in a convenient, hand-held form. The moist vanilla cupcakes are a perfect base for the rich apple filling, and the cinnamon buttercream adds a silky, sweet finish. Whether you’re baking for a fall gathering, holiday dinner, or just because, these cupcakes will be a crowd favorite.

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 a separate bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture.
Divide the batter evenly among the muffin cups and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
For the filling, combine diced apples, brown sugar, cinnamon, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat for 5–7 minutes until the apples are tender and the mixture has thickened. Let cool.
For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, cinnamon, and vanilla. Add milk until the frosting is smooth and fluffy.
Once the cupcakes are cool, cut out a small hole in the center of each and fill with the apple mixture.
Pipe or spread the cinnamon buttercream on top of each cupcake.

Servings and timing

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

Variations

Caramel Apple Cupcakes: Drizzle caramel sauce over the frosting for added sweetness.
Spiced Cupcakes: Add a pinch of nutmeg or cloves to the cupcake batter for extra fall spice.
Gluten-Free Option: Use a gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities.
Vegan Version: Substitute eggs with flax eggs, dairy butter with vegan butter, and milk with almond or oat milk.
Mini Cupcakes: Use a mini muffin tin for bite-sized treats—just reduce the baking time to 10–12 minutes.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the cupcakes (without frosting) for up to 2 months. To thaw, leave them at room temperature, then fill and frost. Buttercream can also be made ahead and stored in the fridge—bring it to room temperature and re-whip before using.

FAQs

What kind of apples are best for the filling?

Tart varieties like Granny Smith work well, but you can also use Honeycrisp or Fuji for a sweeter filling.

Can I make the cupcakes ahead of time?

Yes, bake and store them unfrosted for up to 2 days. Fill and frost before serving.

How do I core the cupcakes for filling?

Use a small knife or an apple corer to remove the center. Be careful not to cut through to the bottom.

Can I use store-bought pie filling?

Yes, but homemade offers better flavor and texture. Adjust sweetness if using canned filling.

Is it okay to skip the buttercream?

Absolutely. They’re still delicious with just the apple filling or topped with whipped cream.

Can I make these cupcakes gluten-free?

Yes, replace the all-purpose flour with a 1:1 gluten-free baking blend.

Can I double the recipe?

Yes, this recipe doubles well. Just ensure even mixing and adjust baking time if needed.

How long does the frosting last?

Stored in the fridge, cinnamon buttercream lasts up to 1 week. Re-whip before using.

Can I use a piping bag for frosting?

Yes, use a piping bag with a star tip for a decorative swirl.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the skin on for a more rustic feel.

Conclusion

Apple Pie Cupcakes are a delicious way to celebrate the flavors of fall in a fun and portable dessert. With a warm spiced filling, soft vanilla cupcake, and silky cinnamon frosting, they bring a comforting twist to classic baking. Whether you serve them at a holiday table or enjoy one with coffee, these cupcakes are bound to impress.