Apple Pie Cupcakes
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Apple Pie Cupcakes are my favorite way to get the taste of pie without the effort of rolling out a pie crust, and you’ll love how simple they are to pull together. You get all the cozy flavor of apples and spice in a cupcake that feels bakery-made, and one simple step transforms the whole bite.
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I like making these cupcakes for simple dinners, game day spreads, or casual gatherings because they’re easy to share, quick to make, and don’t need extra fuss. You can bake the cupcake bases ahead and even freeze them, then finish with filling and frosting when you’re ready to serve.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Apple Pie Cupcakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll see just how simple these cupcakes are if you follow along with my easy step-by-step directions.
Bake the Cupcakes
Set your oven to the temperature on the cake mix box, then line a muffin tin with cupcake liners. This nonstick muffin pan heats evenly, and these silicone cupcake liners are my go-to as they keep cleanup simple.
Prepare the cake mix according to the package directions until you have a smooth, lump-free batter. Divide the batter evenly, filling each cupcake liner about two-thirds full so they have room to rise. A cookie scoop is perfect for getting the same amount of batter into each liner without the mess.
Bake according to the box instructions, or until they’re golden and tender. I check doneness using this sturdy bamboo toothpick. Once they’re done, let the cupcakes cool completely before moving on. This cooling rack helps the cupcakes cool evenly without getting soggy bottoms.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Fill the Cupcakes
Take a small paring knife or a cupcake corer and cut out the centers of each cupcake. This paring knife works fine for this step, but a cupcake corer like this makes it quicker and more uniform.
Make sure the cupcakes are fully cooled before you core them, or the centers will crumble when you add the filling. Spoon about a tablespoon of apple pie filling into each one, saving a little bit for the topping at the end.
Make the Frosting
In the bowl of a stand mixer with a paddle attachment, beat the softened unsalted butter, brown sugar, ground cinnamon, and vanilla extract until smooth and creamy.
Add the powdered sugar slowly on low speed so it blends well and evenly without making the mixture grainy. Then, mix in the milk. I love using this stand mixer with a tilt-head design, which is especially helpful when I’m adding the ingredients in stages.
Turn the mixer up to medium and whip for about a minute until your buttercream frosting looks fluffy, light, and easy to pipe. Don’t forget to scrape down the sides as you go, ideally with a silicone spatula so you won’t scratch your bowl.
Frost and Garnish
Spoon the frosting into a piping bag with a large tip and swirl it generously onto each cupcake. I’ve got this piping bag set, which gives me so many options for the piping tip, and piping bags that are durable and reusable.
Finish with a teaspoon of the extra apple pie filling on top and dust everything with ground cinnamon for a bakery-style look. A fine mesh strainer makes dusting cinnamon more even and pretty.
Serve and enjoy!
If you’re taking them to a gathering, a cupcake carrier like this one keeps them from getting smushed and helps them stay in one place. To keep them cool, you can slide the cupcake carrier into a round insulated casserole tote bag.
Recipe Notes and Expert Tips
I want to share a few practical tips that will help you get the very best results from your Apple Pie Cupcakes.
- Make Your Own Apple Pie Filling: You can use a homemade apple mixture instead of canned pie filling for a fresher flavor, and choose tart apples like Granny Smith apples to keep the balance.
- Thicken with Cornstarch or Flour: Stir cornstarch into a homemade apple filling to thicken it, or swap the box mix with all-purpose flour and eggs in a homemade batter for a denser texture.
- Enhance with Spices and Nutmeg: Add nutmeg, cloves, or allspice to the frosting or apple mixture to deepen the apple pie flavor.
- Balance with Salt or Lemon Juice: Add a pinch of salt to the buttercream frosting to sharpen the sweetness, or add a splash of lemon juice to the apple mixture to cut the sugar and brighten the flavor.
- Swap Milk with Cream: Replace the milk in the buttercream with whipping cream to make it richer, or with heavy cream to make it sturdier and easier to pipe.
- Add More Tang: Swap the buttercream with cream cheese frosting to give the cupcakes a tangy twist that pairs well with the apples.
- Chill if Needed: Place the frosting in the fridge for a short time if it feels too soft before piping.
- Sprinkle Last: Dust the cinnamon powder at the very end so it shows up clearly on the frosting instead of getting absorbed into the buttercream.
How to Store Leftovers
Store any leftover Apple Pie Cupcakes in an airtight container in the refrigerator for up to 2-3 days. Because of the filling and frosting, they don’t sit well at room temperature for very long. This glass food container keeps them fresh and prevents the frosting from picking up fridge odors.
These aren’t the best candidates for freezing once they’re filled and frosted, since both the buttercream and apple pie filling lose their texture after thawing. However, you can freeze the plain cupcake bases on their own for 2–3 months, then thaw and add the filling and frosting later.
To freeze, wrap the unfrosted cupcakes individually with this durable plastic wrap, then slip them into freezer bags to protect them against freezer burn. You can also place the wrapped cupcakes in freezer-safe containers instead to make sure they won’t get squished in the freezer.
What to Serve With Apple Pie Cupcakes
These cupcakes are delicious on their own, but they really shine when paired with a warm drink like coffee, tea, or spiced cider. They also fit right in on a holiday dessert spread, alongside cookies, cakes, and classic pies.
If you want to make them extra special, drizzle some salted caramel sauce on top or serve each one with a scoop of vanilla ice cream on the side.
More Easy Recipes for You to Try at Home
If you love apples, I’ve got more fun and approachable apple-based desserts you can make at home that will fit right into your recipe rotation:
- Apple Dump Cake
- Cinnamon Apple Strudel Slices
- Apple Cobbler
- Chocolate Covered Apple Slices
- Apple Spiced Cookies
Equipment
Ingredients
- 1 box yellow cake mix
- 1 can apple pie filling
- 1 cup softened butter
- ½ cup brown sugar
- 1 teaspoon cinnamon plus extra for topping
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2 tablespoons milk
Instructions
- Set the oven to the temperature indicated on the cake mix box. Fill a standard 12-muffin tin with cupcake liners. Prepare and bake the cupcakes as directed. Allow the cupcakes to cool completely.1 box yellow cake mix
- Using a paring knife or cupcake corer, remove the centers of the cupcakes. Then, spoon 1 tablespoon of apple pie filling into each cupcake. Be sure to save some filling for the toppings!1 can apple pie filling
- Using a stand mixer and a large mixing bowl, cream together the softened butter, brown sugar, ground cinnamon, and vanilla. Slowly incorporate the powdered sugar on a low speed. Then add in the milk as the mixer continues on a low speed. Increase the mixer speed to medium and whip for 1 minute until the frosting becomes light and fluffy.1 cup softened butter, ½ cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, 3 cups powdered sugar, 2 tablespoons milk
- Using a large frosting tip and plastic bag, generously frost the tops of the cupcakes. Then, place 1 teaspoon of apple pie filling atop the frosting and sprinkle with ground cinnamon.
Notes
- Make Your Own Apple Pie Filling: You can use a homemade apple mixture instead of canned pie filling for a fresher flavor, and choose tart apples like Granny Smith apples to keep the balance.
- Thicken with Cornstarch or Flour: Stir cornstarch into a homemade apple filling to thicken it, or swap the box mix with all-purpose flour and eggs in a homemade batter for a denser texture.
- Enhance with Spices and Nutmeg: Add nutmeg, cloves, or allspice to the frosting or apple mixture to deepen the apple pie flavor.
- Balance with Salt or Lemon Juice: Add a pinch of salt to the buttercream frosting to sharpen the sweetness, or add a splash of lemon juice to the apple mixture to cut the sugar and brighten the flavor.
- Swap Milk with Cream: Replace the milk in the buttercream with whipping cream to make it richer, or with heavy cream to make it sturdier and easier to pipe.
- Add More Tang: Swap the buttercream with cream cheese frosting to give the cupcakes a tangy twist that pairs well with the apples.
- Chill if Needed: Place the frosting in the fridge for a short time if it feels too soft before piping.
- Sprinkle Last: Dust the cinnamon powder at the very end so it shows up clearly on the frosting instead of getting absorbed into the buttercream.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
