I can’t get over how these Apple Pie Cupcakes pack flaky-pie energy, spiced apple filling, and bakery-level frosting into one perfect little dessert. One bite and Thanksgiving pie might have serious competition.
I’m fully obsessed with these Apple Pie Cupcakes because they hit that sweet spot between bakery cupcake and legit apple pie. I get soft, spiced cake, a jammy apple center, and frosting that makes the whole thing feel wildly extra in the best way.
The ground cinnamon brings the fall dessert energy hard, while the diced apples keep every bite juicy instead of boring. And yes, I absolutely want these on my Thanksgiving dessert table, right next to the pies, stealing attention.
But honestly? I don’t need a holiday excuse.
Tiny apple pie cupcakes. Big main-character dessert moment.
Ingredients
- Flour gives the cupcakes structure, so they’re soft but not crumbly.
- Baking powder and baking soda help them rise into cute little domes.
- Salt keeps the sweet stuff from tasting flat or too sugary.
- Cinnamon, nutmeg, and ginger bring that cozy apple pie vibe.
- Softened butter makes the crumb richer and a little bakery-style.
- Granulated sugar sweetens things up and helps the tops get tender.
- Eggs hold everything together and add a little richness.
- Vanilla makes the batter taste warmer, not just plain sweet.
- Sour cream or Greek yogurt keeps them moist, which you’ll definitely notice.
- Milk loosens the batter so the cupcakes bake up fluffy.
- Diced apples bring juicy bites and that real pie filling feel.
- Brown sugar, lemon, and spices make the apple filling saucy and bright.
- Cornstarch thickens the filling, so it doesn’t run everywhere.
- Powdered sugar and butter make the frosting creamy, sweet, and easy to pipe.
- Plus, pecans or cinnamon sugar add crunch and make them look finished.
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened (1 stick)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 2 medium apples, peeled, cored and diced (about 2 cups)
- 2 tablespoons unsalted butter for the filling
- 1/4 cup packed brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Pinch of salt for the filling
- 1/2 teaspoon ground cinnamon for the filling
- 1/8 teaspoon ground nutmeg for the filling
- 1/2 cup unsalted butter, softened for frosting
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract for frosting
- 1 to 2 tablespoons heavy cream or milk for frosting
- 1/2 teaspoon ground cinnamon for frosting
- Pinch of salt for frosting
- Optional garnish: chopped toasted pecans or cinnamon sugar
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Make the apple pie filling: melt 2 tablespoons unsalted butter in a skillet over medium heat, add 2 cups peeled, cored, diced apples, 1/4 cup packed brown sugar, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and a pinch of salt; cook until apples begin to soften, about 4 minutes.
3. In a small bowl whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, stir into the apples and cook until the mixture thickens and the apples are tender, about 1 to 2 minutes more; remove from heat and let cool completely.
4. Whisk dry cake ingredients in a medium bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
5. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, then beat in 2 large eggs one at a time and 1 teaspoon vanilla extract until combined.
6. Alternate adding the dry flour mixture and the wet ingredients 1/2 cup sour cream or plain Greek yogurt plus 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
7. Fill each muffin cup about two thirds full with batter, add about 1 to 2 tablespoons of the cooled apple filling into the center of each cup, covering the filling with a little more batter if desired so the filling is enclosed, then bake for 18 to 22 minutes or until a toothpick inserted into the cake portion comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.
8. Make the cinnamon buttercream: beat 1/2 cup softened unsalted butter until creamy, gradually add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt; add 1 to 2 tablespoons heavy cream or milk as needed to reach spreadable consistency.
9. Frost cooled cupcakes with the cinnamon buttercream and garnish with chopped toasted pecans or a sprinkle of cinnamon sugar if desired.
10. Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.
Equipment Needed
1. Oven and 12 cup muffin tin (with paper liners or nonstick spray)
2. Skillet for cooking the apple filling
3. Medium and large mixing bowls
4. Electric mixer or hand mixer (or sturdy whisk and elbow grease)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Whisk for cornstarch slurry and dry ingredients
8. Cooling rack
9. Piping bag with tip or offset spatula for frosting
FAQ
Apple Pie Cupcakes Recipe Substitutions and Variations
- All purpose flour: substitute with equal parts whole wheat pastry flour for a nuttier, slightly denser crumb, or use a 1:1 gluten free baking blend (ensure it contains xanthan or add 1/4 teaspoon per cup).
- Sour cream or plain Greek yogurt: swap with equal parts full fat buttermilk for tang and tenderness, or use an equal amount of plain regular yogurt if Greek is not available.
- Apples: replace with diced firm pears (Bosc or Bartlett) for a similar texture and sweetness, or use thawed, drained frozen apple chunks if fresh are out of season.
- Unsalted butter (batter and frosting): use softened light or regular margarine in equal amounts for dairy free option, or substitute refined coconut oil 1:1 in the batter (note coconut flavor may be present) and use coconut oil plus a little extra powdered sugar for a stiffer frosting.
Pro Tips
1. Use a firmer, crisp apple like Honeycrisp or Granny Smith so the pieces hold their shape after cooking. Dice them uniformly for even cooking and a consistent bite.
2. Cool the apple filling completely before adding it to the batter. Warm filling will sink, bleed into the cake, and make the crumb dense instead of light and tender.
3. Don’t overmix once you add the flour. Stir until just combined to keep the cupcakes soft and cakey. If your batter looks a touch lumpy it is fine.
4. For creamier frosting, start with 1 tablespoon of cream and add more a teaspoon at a time until the texture spreads easily but still holds a peak. Toast and roughly chop the pecans right before garnishing for the best crunch and aroma.
Apple Pie Cupcakes Recipe
I can’t get over how these Apple Pie Cupcakes pack flaky-pie energy, spiced apple filling, and bakery-level frosting into one perfect little dessert. One bite and Thanksgiving pie might have serious competition.
12
servings
395
kcal
Equipment: 1. Oven and 12 cup muffin tin (with paper liners or nonstick spray)
2. Skillet for cooking the apple filling
3. Medium and large mixing bowls
4. Electric mixer or hand mixer (or sturdy whisk and elbow grease)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Whisk for cornstarch slurry and dry ingredients
8. Cooling rack
9. Piping bag with tip or offset spatula for frosting
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened (1 stick)
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
2 medium apples, peeled, cored and diced (about 2 cups)
2 tablespoons unsalted butter for the filling
1/4 cup packed brown sugar
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Pinch of salt for the filling
1/2 teaspoon ground cinnamon for the filling
1/8 teaspoon ground nutmeg for the filling
1/2 cup unsalted butter, softened for frosting
2 cups powdered sugar, sifted
1 teaspoon vanilla extract for frosting
1 to 2 tablespoons heavy cream or milk for frosting
1/2 teaspoon ground cinnamon for frosting
Pinch of salt for frosting
Optional garnish: chopped toasted pecans or cinnamon sugar
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Make the apple pie filling: melt 2 tablespoons unsalted butter in a skillet over medium heat, add 2 cups peeled, cored, diced apples, 1/4 cup packed brown sugar, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and a pinch of salt; cook until apples begin to soften, about 4 minutes.
- In a small bowl whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, stir into the apples and cook until the mixture thickens and the apples are tender, about 1 to 2 minutes more; remove from heat and let cool completely.
- Whisk dry cake ingredients in a medium bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
- In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, then beat in 2 large eggs one at a time and 1 teaspoon vanilla extract until combined.
- Alternate adding the dry flour mixture and the wet ingredients 1/2 cup sour cream or plain Greek yogurt plus 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients; mix just until combined.
- Fill each muffin cup about two thirds full with batter, add about 1 to 2 tablespoons of the cooled apple filling into the center of each cup, covering the filling with a little more batter if desired so the filling is enclosed, then bake for 18 to 22 minutes or until a toothpick inserted into the cake portion comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.
- Make the cinnamon buttercream: beat 1/2 cup softened unsalted butter until creamy, gradually add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt; add 1 to 2 tablespoons heavy cream or milk as needed to reach spreadable consistency.
- Frost cooled cupcakes with the cinnamon buttercream and garnish with chopped toasted pecans or a sprinkle of cinnamon sugar if desired.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 110g
- Total number of serves: 12
- Calories: 395kcal
- Fat: 23.1g
- Saturated Fat: 11.7g
- Trans Fat: 1g
- Polyunsaturated: 1.3g
- Monounsaturated: 6.7g
- Cholesterol: 79mg
- Sodium: 138mg
- Potassium: 133mg
- Carbohydrates: 52.5g
- Fiber: 1g
- Sugar: 40.7g
- Protein: 3.3g
- Vitamin A: 250IU
- Vitamin C: 0.7mg
- Calcium: 17mg
- Iron: 0.4mg
