These Apple Pie Cupcakes are a fun twist on the classic dessert! Soft vanilla cupcakes are filled with sweet apple filling and topped with creamy frosting. Yum!
They’re like little bites of autumn, perfect for a cozy gathering. I often bake a batch to share with friends, and they disappear in no time! 🍏🧁
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cupcakes. If you’re looking for a gluten-free option, use a 1:1 gluten-free baking mix. I love how versatile it is!
Apples: Any apple variety works, but I recommend Granny Smith for their tartness. You can use pears or even diced peaches if you’re feeling adventurous!
Sour Cream: It adds moisture and richness. If you prefer, use yogurt or buttermilk. I like Greek yogurt for its thickness and health benefits.
Cinnamon and Nutmeg: These spices truly capture that pie flavor. You can adjust them to suit your taste or even use pumpkin pie spice as a handy alternative.
Butter: Unsalted is best to control saltiness. For a dairy-free option, try coconut oil or vegan butter. I often use half butter and half applesauce for a lighter treat.
What’s the Best Way to Prepare the Cinnamon Apple Filling?
The cinnamon apple filling is crucial for flavor! Start by melting butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, and lemon juice.
- Cook for about 5-7 minutes, stirring occasionally, until apples soften and caramelize.
- Remove from heat and let cool completely before adding to the cupcakes.
This filling helps keep the cupcakes moist and adds that delightful apple pie taste!
How Can I Get the Frosting Just Right?
Frosting can make or break a cupcake! Start by beating softened butter until creamy. Gradually add powdered sugar one cup at a time on low speed.
- Add vanilla extract, ground cinnamon, and 2 tablespoons of cream or milk. Adjust based on your desired thickness.
- Beat on high for 3 minutes until fluffy; it should be light and airy. If it’s too thick, add more cream or milk a little at a time.
This method guarantees a smooth topping that complements the cupcakes beautifully!
Delicious Apple Pie Cupcakes Recipe
Ingredients You’ll Need:
For the Apple Cupcake Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1 ½ cups peeled and finely chopped apples (about 1 medium apple)
For the Cinnamon Apple Filling:
- 1 cup peeled and diced apples (small cubes)
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
- ½ tsp ground cinnamon
For Garnish:
- Small apple cubes (reserved from filling)
- Caramel sauce drizzle (optional)
- Ground cinnamon for sprinkling
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 20 minutes to bake, with some extra time for cooling and frosting. Total time is around 1 hour if you include cooling time. It’s a fun project that results in delicious cupcakes!
Step-by-Step Instructions:
1. Prepare the Cinnamon Apple Filling:
In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook while stirring occasionally, until the apples become soft and caramelize, about 5-7 minutes. Once done, remove from heat and allow to cool completely.
2. Make the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream (or Greek yogurt) until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Finally, fold in the chopped apples.
3. Assemble and Bake the Cupcakes:
Fill each cupcake liner halfway with the batter. Add about 1 teaspoon of the cooled cinnamon apple filling into the center of each cupcake, then top with more batter to cover the filling, filling about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted into a cupcake (not the filling) comes out clean. Once baked, remove from the oven and let the cupcakes cool completely on a wire rack.
4. Prepare the Frosting:
In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, one cup at a time, mixing on low speed until combined. Add the vanilla extract, cinnamon, and 2 tablespoons of cream or milk. Beat on high speed for about 3 minutes until the mixture is light and fluffy. If needed, add extra cream or milk to reach the desired consistency.
5. Frost and Garnish:
Once the cupcakes are completely cool, pipe or spread the frosting onto the tops. Top each cupcake with a small cube of the cooked apple from the filling. Drizzle with caramel sauce if you like, and lightly dust with ground cinnamon for an extra touch.
6. Serve:
Enjoy your Apple Pie Cupcakes immediately or store them in the fridge until serving. If refrigerated, let them come to room temperature before eating for the best flavor.
These cupcakes are sure to be a hit, with their warm cinnamon apple center and creamy frosting! Perfect for autumn gatherings or whenever you crave a sweet treat!
Can I Use Other Types of Apples for the Filling?
Absolutely! While Granny Smith apples are great for their tartness, you can use other varieties like Honeycrisp, Fuji, or Gala. Just make sure they’re firm enough to hold up during cooking.
Can I Make These Cupcakes Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend that is suitable for baking in place of all-purpose flour. Make sure to check the blend for any additional leavening agents included.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to a week, but let them come to room temperature before serving.
Can I Freeze These Cupcakes?
Yes! These cupcakes freeze very well. Once fully cooled, wrap each cupcake in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before enjoying!