Skip the fork! These Apple Pie Cupcakes are perfectly spiced cupcake stuffed with apple pie filling and topped with a light whipped topping. The perfect way to get your Apple Pie fix! {VIDEO at the end of this post!}
Tis the season for apples! And when you don’t feel like having an apple pie then these Apple Pie Cupcakes are just the best alternative that you can get.
MY LATEST VIDEOS I love when I can turn traditional desserts into something else and these Apple Pie Cupcakes are one of my favorite yet.
This light and fluffy cupcake is stuffed with a sweet apple pie filling and topped off with a dreamy whipped cream frosting. Finish it all off with a sprinkle of cinnamon and you are ready to go.
Apple Pie Cupcakes
Ingredients
Apple Filling
- 3 tbsp. granulated sugar
- 3 medium apples, cored, peeled and diced small
- 1 tbsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 tbsp. unsalted butter
- 2 tsp. all-purpose flour
Cupcake
- 1 1/2 c all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 3/4 c granulated sugar
- 2 eggs
- 1 1/2 sticks (170g) butter, melted
- 2 tsp. vanilla extract
- 1/2 c milk
Cream Frosting
- 3/4 c heavy cream
- 2 tbsp. powdered sugar
- 1 tbsp. sour cream
- Cinnamon, for sprinkling
Instructions
Apple Filling
- Mix the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl.
- Melt the butter in a medium pan over medium heat and add the apples mixture and cook, stirring frequently, until the apples are tender and liquid is bubbling, about 6 minutes.
- Add the flour, and stir until the liquid thickens.
- Remove from heat and let the filling cool completely.
Cupcakes
- Preheat oven to 350.
- Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- In another bowl beat the sugar and eggs until light and creamy.
- While continuing to beat, gradually pour in the butter, then the vanilla. Next add half your flour mixture, then your milk, then remaining flour making sure to beat well after each addition.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling.
- Bake for about 20-25 minutes or until an inserted toothpick (around the edge) comes out clean.
- Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
Cream Frosting
- Beat the heavy cream, powdered sugar, and sour cream in a medium bowl until the mixture forms stiff peaks.
- Transfer to a piping bag fitted with your favorite tip and pipe a swirl of frosting onto each cupcake.
- Sprinkle with cinnamon.
Adapted from Betty Crocker.
Tips and Tricks:
Be sure you know your oven. You want the cupcake to be baked fully, but not burnt, so keep an eye on it at the 20-minute mark.
Want a shortcut? Use canned apple pie filling! You can refrigerate remaining filling and make another batch of cupcakes the second these are gone. (So, the next day? **wink**)
Try store-bought whipped cream for another time-saving trick. You can also use a spice cake mix to make these REALLY semi-homemade.
Want to be the star of your Thanksgiving celebrations? You can make this cupcake BAKERY worthy by adding a caramel drizzle or heath chips on top.
Looking for more Apple Pie treats? Try these!
Homemade Apple Pie
Oatmeal Caramel Apple Bars
French Apple Cranberry Pie
Caramel Apple Cinnamon Cake
Caramel Apple Pie Toffee Bars
Chocolate Cinnamon Apple Roses (so beautiful!)
Baked Apple Hand Pies
So if you’re looking for a fun alternative to the pie route then these Apple Pie Cupcakes are as good as it gets!
Photos by Tornadough Alli
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Do these freeze well?
Why my muffins or cupcakes always oily under the liner paper? Where go wrong?
The recipe says baking powder but the video shows baking soda….which one is right?? Really want to make these ASAP!
The written recipe is correct. Baking powder! 🙂
I just made these and they are yummylicious…should I keep them in the refrigerator or just on the counter? Thank you 😊
In the fridge if not serving within an hour after making. Let come to room temp before serving.
can you make these a day ahead and would they still be good?
These look utterly amazing!
How does the whipped cream “frosting” hold up? I’d like to make these a day ahead and take them to work.
I made these cupcakes.. it’s absolutely delicious.. but my filling didn’t fill in the center instead of that it spread out top of the dome.. but still it’s delicious thanks for sharing this recipe.. much love
Could you mix the apple pie filling into the batter and make it a muffin without the whipped cream? They look so good. But, I need some muffins for a bake sale for my grand daughters ball team. And was looking for an apple pie flavored muffin these sound really good. Thanks for all the great posts and videos.
I am trying the apple pie cupcakes.
The Apple cupcakes look great. Can’t wait to try.
Congrats on your delicious job.I am a baker just at home for my family and friends the rest could be a dream.
Thanks for this delicious recipe,I am going to make it ASAP.
Ruben
Is it possible to make this as a cake? Preferably 9×13?
Thanks!
Sara
The cupcake batter calls for regular butter or unsalted?
This sounds like a mini version of an apple pie recipe. As a hardcore baker myself these are very easy to make. I can’t wait to make it one day!
Confused… In the video it calls for baking soda but on the recipe it calls for baking powder. Which one should be used?
The written recipe is correct.