These Apple Pie Cupcakes wrap everything we love about a classic apple pie into a soft, cinnamon-kissed cupcake with a creamy swirl on top. Each one hides a spoonful of tender spiced apples inside, so every bite brings together warm fruit, buttery crumb, and a gentle hint of tangy frosting.
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I've baked these for cozy weekends and family get-togethers, and they never last long. The batter stays fluffy, the apple filling turns jammy, and that cinnamon cream cheese frosting? Smooth perfection. Ready to bake a dozen of these fall beauties?
Why You'll Love These Apple Pie Cupcakes
- Combines the comfort of apple pie and the ease of cupcakes
- Made with simple, everyday ingredients
- Gooey, cinnamon-spiced filling that comes together fast
- Light, moist crumb with warm spice
- Perfect dessert for gatherings, bake sales, or cozy nights in
Ingredients
Apple Filling
- 4 small tart apples, peeled, cored, finely diced (about 3 cups)
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
Cupcakes
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150 g milk (dairy or non-dairy)
Cinnamon Cream Cheese Frosting
- 60 g unsalted butter, softened to room temperature
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Ingredient Notes & Substitutions
- Apples: Granny Smith are tart and firm, but Honeycrisp or Braeburn add sweetness.
- Flour: Cake flour keeps the cupcakes tender. If using all-purpose, remove 2 tablespoons per cup and replace with cornstarch.
- Milk: Whole milk or plant-based options like oat or almond milk both work beautifully.
- Cream Cheese: Choose full-fat cream cheese for a stable, fluffy frosting.
Instructions
- Cook the Apple Filling:
In a small pot, combine apples, brown sugar, cornstarch, cinnamon, and water. Bring to a gentle boil over medium heat, stirring often. Uncover and cook until apples soften and the mixture thickens, 5-7 minutes. If it starts to dry out, add a splash of water. Cool completely before using. - Preheat the Oven:
Set oven to 350°F. Line a 12-cup muffin tin with paper liners. - Mix the Dry Ingredients:
In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, beat butter until creamy, about 1 minute. Add sugar and beat until pale and fluffy, 2-3 minutes. - Add Eggs and Vanilla:
Beat in eggs one at a time, then mix in vanilla extract until smooth. - Combine Wet and Dry:
Add half the dry mixture to the butter mixture, mixing on low speed just until blended. Pour in half the milk, mix, then repeat with the remaining dry ingredients and milk. Batter should be silky and light. - Bake:
Scoop batter into liners, filling two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool fully. - Make the Frosting:
In a bowl, beat butter until smooth. Add cream cheese, powdered sugar, cinnamon, and vanilla. Mix on low, then beat on medium until thick and creamy. - Assemble:
Scoop a small well in each cupcake center with a melon baller or paring knife. Spoon in apple filling, then pipe frosting in crisscross ribbons over the top and finish with a border swirl.
Pro Tips for Success
Top Tip
- Cool the filling before adding to cupcakes to avoid melting frosting.
- Don't overmix; mix only until the flour disappears for a soft crumb.
- Chill the frosting if it feels too soft to pipe.
- For neat presentation, use two piping tips: one ribbon and one star.
- Sprinkle cinnamon sugar on top just before serving for sparkle and scent.
Storage and Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving for the best texture.
- If serving warm, reheat unfrosted cupcakes in a 300°F oven for 5 minutes, then fill and frost.
Make Ahead & Freezing
- Apple filling can be made up to 3 days in advance and stored in the fridge.
- Unfrosted cupcakes freeze well for up to 2 months. Thaw overnight in the fridge before filling and frosting.
- Frosting can be made a day ahead and refrigerated. Beat briefly before piping.
Tips and Variations
- Quick Shortcut: Use canned apple pie filling, chopped finely.
- Healthier Option: Reduce cupcake sugar by 25 g; the filling keeps them sweet.
- Flavor Boost: Add a pinch of nutmeg or cardamom to deepen the spice.
- Extra Touch: Drizzle with caramel sauce or sprinkle crushed graham crackers.
- Mini Cupcakes: Bake 10-12 minutes for bite-sized versions.
FAQs
Yes. Substitute plant-based butter, milk, and cream cheese for an equally delicious version.
Granny Smith and Honeycrisp hold up best for baking and give a great sweet-tart balance.
Yes, bake in two muffin pans and rotate halfway for even browning.
They were likely underbaked or overmixed. Mix gently and bake until a toothpick tests clean.
📖 Recipe
Apple Pie Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft cinnamon cupcakes filled with gooey spiced apples and topped with creamy cinnamon frosting. A cozy twist on classic apple pie in cupcake form.
Ingredients
- Apple Filling:
- 4 small tart apples, peeled, cored, finely diced (about 3 cups)
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
- Cupcakes:
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150 g milk (dairy or non-dairy)
- Cinnamon Cream Cheese Frosting:
- 60 g unsalted butter, softened to room temperature
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Cook the Apple Filling: In a small pot, combine apples, brown sugar, cornstarch, cinnamon, and water. Bring to a gentle boil over medium heat, stirring often. Uncover and cook until apples soften and the mixture thickens, 5-7 minutes. Cool completely before using.
- Preheat the Oven: Set oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat butter until creamy, about 1 minute. Add sugar and beat until pale and fluffy, 2-3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract until smooth.
- Combine Wet and Dry: Add half the dry mixture to the butter mixture, mix on low speed until blended. Pour in half the milk, mix, then repeat with remaining dry and milk. Batter should be silky and light.
- Bake: Scoop batter into liners, filling two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack to cool fully.
- Make the Frosting: In a bowl, beat butter until smooth. Add cream cheese, powdered sugar, cinnamon, and vanilla. Mix on low, then beat on medium until thick and creamy.
- Assemble: Scoop a small well in each cupcake with a melon baller or knife. Spoon in apple filling, then pipe frosting in crisscross ribbons and finish with a swirl.
Notes
Cool filling before adding to cupcakes. Don't overmix the batter. Chill frosting if soft. Use two piping tips for neat look. Sprinkle cinnamon sugar before serving. Store in airtight container in fridge up to 3 days. Bring to room temp before serving. Reheat unfrosted cupcakes in 300°F oven for 5 minutes. Filling can be made 3 days ahead. Freeze unfrosted cupcakes up to 2 months. Frosting can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Serving Suggestions
Serve at room temperature with hot apple cider or coffee. For a bakery-style finish, drizzle with caramel or top with pie crust crumbs. These are wonderful alongside Pumpkin Pie Cookies or Simple Dark Chocolate Pumpkin Tart for a cozy dessert spread.
Nutrition & Notes
Yield: 12 cupcakes
Skill Level: Intermediate
Approximate Calories: 280 per cupcake
Author: Lily, Let's Fly Tasty
I tested this recipe several times to get the perfect combination of fluffy cake, jammy apple filling, and a cinnamon frosting that pipes beautifully every time.
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