Apple Pie Cupcakes Recipe

If you love the cozy flavors of classic apple pie but want a fun, handheld version, these Apple Pie Cupcakes are about to steal your heart. Each bite combines moist vanilla cake, warm spiced apple filling, and fluffy buttercream — all crowned with a cinnamon-sugar sparkle. Whether you’re baking for fall gatherings, Thanksgiving, or just a sweet weekend treat, this recipe brings the nostalgic comfort of apple pie with the ease and charm of cupcakes.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Two Desserts in One – Enjoy all the cozy flavors of apple pie wrapped inside a tender cupcake.
• Perfect for Any Occasion – Ideal for fall parties, bake sales, or holiday gatherings.
• Easy but Impressive – Uses a cake mix shortcut yet tastes completely homemade.
• Comfort in Every Bite – The warm, spiced apple filling and creamy frosting feel like a hug in dessert form.
• Customizable – Try different apple varieties or add caramel drizzle for a twist.

Ingredients Needed

For the Cupcakes

• 1 box of vanilla cake mix, plus the ingredients listed on the box (usually eggs, oil, and water)

For the Apple Pie Filling

• 4 Tbsp unsalted butter
• ¼ cup brown sugar, packed
• 1½ tsp ground cinnamon, plus extra for topping
• 1½ tsp ground nutmeg
• ¾ tsp ground ginger
• ½ tsp salt
• 4 medium Honeycrisp apples, peeled and diced into ½-inch cubes

For the Frosting

• 1½ cups (3 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 3 Tbsp heavy cream (plus a splash more if needed)
• Pinch of salt
• Demerara sugar and ground cinnamon, for garnish

How to Make Apple Pie Cupcakes

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners. Mix the cake batter according to the box directions. This shortcut gives you a soft, consistent base every time.

Step 2: Bake the Cupcakes

Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack — this prevents the filling from melting the cupcakes.

Step 3: Make the Apple Filling

In a medium saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, ginger, and salt. Once combined, add the diced apples.
Simmer gently for about 12 minutes, stirring occasionally, until the apples are soft and the mixture thickens slightly. Remove the lid, increase the heat to medium, and let it bubble until it reduces into a glossy caramel-like sauce. Cool completely before using — this ensures it doesn’t melt the frosting.

Step 4: Prepare the Frosting

In a large bowl or stand mixer fitted with a paddle attachment, beat the butter until pale and fluffy (about 3 minutes). Gradually add the powdered sugar, mixing on low to combine. Add the vanilla, heavy cream, and a pinch of salt. Beat on medium-high until smooth and creamy, adjusting consistency with more cream if needed. Transfer to a piping bag fitted with a ½-inch star tip.

Step 5: Fill the Cupcakes

Once cooled, use a small paring knife or cupcake corer to cut out the centers, creating a small well for the filling. Spoon a generous tablespoon of the cooled apple mixture into each.

Step 6: Frost and Finish

Pipe a beautiful swirl of frosting on top of each cupcake. Sprinkle with demerara sugar and a dusting of cinnamon for a bakery-style finish. Serve and watch them disappear!

Serving and Storage Tips

• Serving: These cupcakes are best enjoyed at room temperature, where the frosting is silky and the filling soft.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
• Freezing: You can freeze unfrosted cupcakes for up to 2 months. Thaw completely, then fill and frost before serving.

Helpful Notes

• Use Honeycrisp, Granny Smith, or Pink Lady apples — they hold shape and balance sweetness with tartness.
• For extra indulgence, drizzle each cupcake with salted caramel sauce.
• Don’t skip cooling the filling — hot filling can melt both the cupcake and frosting.
• Want a twist? Add a touch of maple extract to the frosting for deeper autumn flavor.

Conclusion

These Apple Pie Cupcakes blend two beloved desserts into one irresistible treat — fluffy vanilla cake meets buttery spiced apples and creamy frosting. They’re easy to make, full of cozy fall flavor, and guaranteed to impress at any gathering.

If you try this recipe, leave a comment and a star rating below!
We’d love to know: Did you add your own twist — maybe caramel drizzle or a dash of maple? Share your version with us on Pinterest or Facebook!

Frequently Asked Questions (FAQ)

Can I use homemade cupcake batter instead of boxed mix?

Absolutely! Substitute your favorite vanilla cupcake recipe for the boxed mix. Just ensure the texture is light and fluffy so it complements the rich apple filling.

What kind of apples work best?

Firm, slightly tart apples like Honeycrisp, Granny Smith, or Braeburn hold up beautifully during cooking and prevent the filling from turning mushy.

Can I make the apple filling ahead of time?

Yes — the filling can be made up to 3 days in advance. Store it in an airtight container in the fridge and bring it to room temperature before using.

How do I make these cupcakes gluten-free?

Use a gluten-free vanilla cake mix and check that your other ingredients (like powdered sugar and flavorings) are certified gluten-free.

Is this recipe freezer-friendly?

Yes, you can freeze unfrosted cupcakes for up to 2 months. Thaw completely, then fill and frost when ready to serve.