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.

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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

Created by Amanda on October 26, 2017

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