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Apple Pie Cupcakes

Apple Pie Cupcakes

These Apple Pie Cupcakes bring together the best of both worlds — the cozy, spiced comfort of apple pie and the soft, fluffy sweetness of cupcakes. Filled with a warm cinnamon-apple center and topped with creamy vanilla buttercream, each bite tastes like a little piece of fall happiness. Perfect for Thanksgiving, holiday gatherings, or a weekend baking treat!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 box vanilla cake mix, plus 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 unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 3 Tbsp heavy cream (plus more if needed)
  • 1 pinch salt
  • Demerara sugar and ground cinnamon, for garnish

Method
 

  1. Step 1 – Preheat and Prepare: Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners. Mix the cake batter according to package directions.
  2. Step 2 – Bake the Cupcakes: Fill liners two-thirds full with batter. Bake for 18–22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  3. Step 3 – Make the Apple Filling: In a saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, ginger, and salt. Add diced apples and simmer for 12 minutes until tender. Remove lid, increase heat, and cook until thick and glossy. Cool completely.
  4. Step 4 – Prepare the Frosting: Beat butter until fluffy. Gradually add powdered sugar. Mix in vanilla, cream, and salt until smooth. Adjust with more cream if needed. Transfer to a piping bag.
  5. Step 5 – Fill the Cupcakes: Cut out the centers with a paring knife or cupcake corer. Spoon a tablespoon of cooled apple filling into each well.
  6. Step 6 – Frost and Finish: Pipe frosting in swirls over each cupcake. Sprinkle with demerara sugar and cinnamon for a bakery-style touch.

Notes

Use firm apples like Honeycrisp, Granny Smith, or Pink Lady for best texture. Make the filling up to 3 days ahead and refrigerate. For extra indulgence, drizzle caramel sauce over the frosting. Unfrosted cupcakes can be frozen for up to 2 months. Bring to room temperature before filling and frosting.