These heavenly Apple Pie Cupcakes combine the comforting flavors of apple pie with the rich sweetness of caramel, creating a truly indulgent experience.
These cupcakes are the perfect fall dessert and the apple pie filling in the center of the cupcake really makes this stand out on the dessert table. However, you don’t have to wait for fall you can enjoy these cupcakes any time of the year!
Jump to:
You will love these cupcakes, but you may also find yourself craving something else. In that case, try these Apple Pie Bombs!
Ingredients
- all purpose flour
- baking powder
- apple pie spice
- ground cinnamon
- salt
- sugar
- unsalted butter
- large eggs
- vanilla extract
- milk
- Granny Smith apples
- brown sugar
- cornstarch
- water
- powdered sugar
- heavy cream
- caramel sauce
Equipment
- electric mixer
- mixing bowl
- muffin tin
- cupcake liners
- piping bag
- skillet
Variations / Options / Add-Ins
- Streusel Topping: The streusel topping is a delicious and crumbly mixture that adds texture and flavor to the apple pie cupcakes. Made with a combination of all-purpose flour, granulated sugar, brown sugar, and cinnamon, the streusel topping creates a sweet and buttery crunch on top of the cupcakes.
- Caramel Drizzle: The caramel drizzle is a luscious and indulgent addition to the apple pie cupcakes. It involves pouring a rich and velvety caramel sauce over the top of each cupcake. The caramel adds a layer of sweetness and enhances the apple flavor, creating a delectable combination.
- Cream Cheese Frosting: The cream cheese frosting is a creamy and tangy topping that pairs perfectly with the apple pie cupcakes. Made by blending softened cream cheese, butter, powdered sugar, and vanilla extract, this frosting has a smooth and velvety consistency.
- Cinnamon Buttercream Frosting: You can add 1/2 teaspoon of ground cinnamon to the buttercream frosting if you want a touch of cinnamon in your frosting.
How to Make Apple Pie Cupcakes
In a small bowl, stir together the flour, baking powder, apple pie spice, cinnamon, and salt. Set aside.
In a mixing bowl,cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs and vanilla, blending well and scraping down the sides as needed.
Add the flour mixture about 1/2 cup at a time alternating with the milk.
Portion the batter into the cupcake liners. And, then bake for 20 to 25 minutes or until a toothpick inserted in the center returns clean. Allow to cool.
Meanwhile, prepare the apple pie filling by placing the butter, apples, and brown sugar into a skillet. Cook over medium heat until the apples are tender, about 10 to 12 minutes.
Stir the cornstarch into the water until blended. Then, pour the cornstarch slurry into the apples. Continue cooking for about 2 minutes or until the sauce has thickened. Allow to cool.
When the cupcakes have cooled, use a paring knife or apple corer to remove half of the center from each cupcake. Do not pierce all the way through the bottom.
Gently spoon the apple pie filling into each cupcake well, packing slightly.
Cream the butter until fluffy, about 5 minutes, scraping down the sides as needed. Add the powdered sugar and vanilla to the butter and beat on low until incorporated. Increase the speed to medium and add the heavy cream, beating the frosting until fluffy and smooth.
Pipe frosting on top of the cupcakes in a swirl. Drizzle the top of the cupcakes with caramel sauce if desired.
Serving Suggestions
- Vanilla Ice Cream – The classic pairing of warm apple pie and cold vanilla ice cream is a match made in dessert heaven. Serve a scoop of creamy vanilla ice cream alongside your apple pie cupcakes for an irresistible combination of flavors and textures.
- Whipped Cream – Dollop some freshly whipped cream on top of your apple pie cupcakes to add a light and creamy element. The fluffy texture of the whipped cream complements the moist cupcake and adds a touch of indulgence.
- Cinnamon Sugar – Sprinkle a little cinnamon sugar on top of your cupcakes to enhance the cozy flavors of the apple pie. The combination of cinnamon and sugar adds a lovely aroma and a hint of sweetness.
- Coffee or Tea – Enjoy your apple pie cupcakes with a hot cup of coffee or tea. The warmth of the beverage complements the comforting flavors of the cupcakes and provides a cozy and satisfying dessert experience.
Pro Tips
- Be careful to not overmix the batter, once you add the dry ingredients mix until just combined.
- You can also save a little time and use a box of your favorite vanilla cake mix instead of making your own cupcake mix. I prefer Betty Crocker but you can use any brand that you prefer.
- I use a homemade apple pie filling for these cupcakes. In a previous version, I used a can of apple pie filling only on the top. You can make them either way, but I really think that the homemade apple pie filling tastes amazing inside the delicious cupcake.
- I made the frosting in the bowl of a stand mixer, but if you don’t have a stand mixer, you could also use a hand mixer and a large bowl.
- Typically, I use paper liners but you can use silicone liners for these cupcakes also.
- Make sure that you use room temperature ingredients when making the frosting so that you get a smooth homemade frosting.
- Usually, I use granny smith apples because they are great for baking, but if you can’t find them you can use any type of firm apples like Honeycrisp apples or pink lady apples.
- I used store bought ice cream topping for the caramel drizzle on top of the cupcakes.
Storage
Due to the apple pie filling inside these cupcakes, you will need to store them in the fridge. So, place them in an airtight container like a cupcake carrier and store them in the fridge for up to three days.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can make mini apple pie cupcakes by using a mini cupcake tin and adjusting the baking time accordingly. Keep in mind that the smaller size will require less baking time than regular-sized cupcakes.
Yes, you can make apple pie cupcakes ahead of time. Bake and cool the cupcakes, then store them in an airtight container at room temperature for up to 2 days. Frost them just before serving for the freshest taste.
Use the right proportions of wet and dry ingredients. Too much flour or not enough liquid can result in dry cupcakes. Follow the recipe closely and measure the ingredients accurately.
More Apple Recipes
If you like apples, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Note: This post was updated in August 2023 to improve the quality of ingredients, and to add step-by-step photos.
Apple Pie Cupcakes
Equipment
- Electric Mixer
- Mixing Bowl
- Muffin Tin
- Cupcake Liners
- piping bag
- Skillet
Ingredients
For the Cupcakes
- 1 ½ cup all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon apple pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Filling
- 1 tablespoon unsalted butter
- 2 Granny Smith apples cored and diced
- ⅓ cup brown sugar packed
- 2 teaspoons cornstarch
- 2 teaspoon water
For the Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- Pinch salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz with nonstick cooking spray.
- In a small bowl, stir together the flour, baking powder, apple pie spice, cinnamon, and salt. Set aside.
- In a mixing bowl, beat together the sugar and butter until fluffy, about 5 minutes. Add the eggs and vanilla, blending well and scraping down the sides as needed.
- Add the flour mixture about 1/2 cup at a time alternating with the milk.
- Portion the batter into the cupcake liners.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center returns clean. Allow to cool.
- Meanwhile, prepare the apple pie filling by placing the butter, apples, and brown sugar into a skillet. Cook over medium heat until the apples are tender, about 10 to 12 minutes. Stir the cornstarch into the water until blended. Then, pour the cornstarch slurry into the apples. Continue cooking for about 2 minutes or until the sauce has thickened. Allow to cool.
- When the cupcakes have cooled, use a paring knife or apple corer to remove half of the center from each cupcake. Do not pierce all the way through the bottom.
- Gently spoon the apple pie filling into each cupcake well, packing slightly.
- To make the frosting: Beat the butter until fluffy, about 5 minutes, scraping down the sides as needed. Add the powdered sugar and vanilla to the butter and beat on low until incorporated. Then, increase the speed to medium and add the heavy cream, beating the frosting until fluffy and smooth.
- Transfer the frosting to a piping bag and top each cupcake with frosting.
- If desired, drizzle the cupcakes with caramel ice cream topping. Garnish with a dried apple wedge.
- Refrigerate the cupcakes until ready to serve.
Notes
- Be careful to not overmix the batter, once you add the dry ingredients mix until just combined.
- You can also save a little time and use a box of your favorite vanilla cake mix instead of making your own cupcake mix. I prefer Betty Crocker but you can use any brand that you prefer.
- I use a homemade apple pie filling for these cupcakes. In a previous version, I used a can of apple pie filling only on the top. You can make them either way, but I really think that the homemade apple pie filling tastes amazing inside the delicious cupcake.
- I made the frosting in the bowl of a stand mixer, but if you don’t have a stand mixer, you could also use a hand mixer and a large bowl.
- Typically, I use paper liners but you can use silicone liners for these cupcakes also.
- Make sure that you use room temperature ingredients when making the frosting so that you get a smooth homemade frosting.
- Usually, I use granny smith apples because they are great for baking, but if you can’t find them you can use any type of firm apples like honeycrisp apples or pink lady apples.