Skip the fork! These Apple Pie Cupcakes are perfectly spiced cupcakes 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!}

Apple Pie Cupcakes

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. Perfectly spiced cupcakes paired with from-scratch apple goodness… you really can’t go wrong with these delicious cupcakes!

The perfect way to get your Apple Pie fix but without the mess!

What Kind of Apples Are Best for Baking?

I prefer to use Granny Smith apples in this recipe as they hold up beautifully when baked or fried. We did try Honeycrisp apples and liked them, but when we tried Red Delicious apples, it wasn’t our favorite. The texture of the apples was almost the same as the cupcake and there wasn’t as strong of an apple flavor. When possible, opt for a Granny Smith!

The perfect way to get your Apple Pie fix but without the mess!

Can I use Canned Apple Pie Filling?

You can use pre-made (as in make it yourself ahead of time!) Apple Pie Filling or you can definitely use store-bought canned apple pie filling.

The perfect way to get your Apple Pie fix but without the mess!

Tips and Tricks for the Best Apple Cupcakes

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.

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.

The perfect way to get your Apple Pie fix but without the mess!

More Apple Treats

The perfect way to get your Apple Pie fix but without the mess!
4.71 from 24 votes

Apple Pie Cupcakes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
These Apple Pie Cupcakes are a quick and easy way to enjoy the deliciousness that is Apple Pie!


Apple Filling

  • 3 tablespoons granulated sugar
  • 3 medium apples, cored, peeled and diced small
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 teaspoons all-purpose flour


  • cups (187.5g) all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (170g) butter, melted 170g butter, melted
  • 2 teaspoons vanilla extract
  • ½ cup (122.5g) whole milk

Cream Frosting

  • ¾ cup (178.5g) heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon sour cream
  • cinnamon, for sprinkling


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.


  • Preheat oven to 350°F.
  • 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.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Photos by Tornadough Alli

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

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.

Reader Comments

  1. The cupcakes were great but the cream frosting was bad. It had an okay taste but the worst part was that the it melted immediately and mad a huge mess:(

  2. I should have gone with my gut feeling and filled them after they were baked, the apple filling did not sink into the middle of the cupcake it just baked on top. I recommend filling it after they are baked

  3. We made these cupcakes but added the filling after they were done baking by cutting out a little hole. Left the sour cream out basically making whipped cream. Yummy!

  4. The recipe is delicious! But my icing is insanely watery. I’m a novice baker so I’m positive I’m doing something wrong, just not sure what. Any insight?

  5. Really good and easy to make! I would’ve hoped for more intense flavors, but at least these weren’t too sweet, and they were really good anyway! Will be making these again next fall 🙂

  6. It’s basically a whipped cream frosting so you can’t put it on warm cupcakes. I make mine different though no sour cream. Just heavy cream, vanilla, powdered sugar and a little bit of vanilla jello pudding mix. It helps stabilize the whipped cream. I mix ingrediants to taste.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.