Delicious Apple Pie Cupcakes [Easy Fall Recipe]
If you are an apple pie fan, these cupcakes will probably be your favorite ever. I know they are mine! A cross-over between spongy and crumbly cupcakes and cinnamon apple pie filling – they sound amazing, right? I predict that these delicious Apple Pie Cupcakes will thrill this season!
For apple pie cupcakes, I actually make three components from scratch – cupcakes, filling, and frosting. Yes, it may sound a lot, but they are actually done in about half an hour, baking included! My favorite thing about them is the aroma – the whole house smells like cinnamon, rich, warm, and autumny…
What makes these apple pie cupcakes special?
I’ve already written, that they have 3 components, so let’s start from the beginning. For the cupcake batter, I stick to my old, million-times-tested recipe that never disappoints. It is the most basic batter, but still perfectly spongy and a bit crumbly – sometimes basic it’s just what you need.
Filling is also super simple, apples and cinnamon only. I like to add a bit of instant vanilla pudding to reach the creamy, but still slightly runny consistency. I never thought I’d say this, but frosting is my favorite thing with these cupcakes! I made fluffy buttercream with a sprinkle of cinnamon and that made it outstanding!
How to make apple pie cupcakes?
The good thing is, that you can make all the components chronologically, starting from cupcakes. Every step is moving fast, as nothing requires special attention or preparation. So, here are all the ingredients you need to gather.
- Flour – All-purpose or cake flour, any variety is good. With cake flour, cupcakes will be slightly moister, but the filling will compensate for it if using all-purpose.
- Sugar – I used 3 sugar varieties, different for every layer. In the batter, I opted for regular white sugar, brown sugar for apple pie filling, and powdered sugar for the frosting. These little things really make a difference.
- Baking powder – Baking powder works as a leavening agent, making cupcakes fluffy and airy.
- Egg – Eggs have an influence on both the taste and texture of baked goods, plus bind all the ingredients together.
- Oil – Sometimes oil works much better than butter. In this case, it makes cupcakes soft and moist.
- Milk – Milk enriches the taste and makes the batter just the right consistency.
- Vanilla extract – A splash of warm vanilla is always a good idea. I can’t imagine not adding it in the batter, at all. 🙂
- Apples – Use any apples you like the best; I went for Gala apples because they are a bit on the sweeter side.
- Instant pudding – I prefer adding a bit of vanilla instant pudding over corn starch in apple filling because it layers the taste nicely.
- Cinnamon – The real star of this dish is, undoubtedly, cinnamon. It skyrockets the taste of the apple filling and gives a subtle warm and earthy flavor to the frosting.
- Butter – Good quality butter is crucial for fine buttercream.
- Heavy cream – I always add a splash of heavy whipping cream into the frosting mixture for silky consistency and lighter texture.
Let’s bake these delicious apple pie cupcakes together!
Step 1: Making the cupcake batter
I can admit now – I HATE using multiple dishes and separating whites from yolks, but sometimes you have to do it. This time, that’s not the case! Prepare one large bowl and combine all the dry ingredients in it: flour, sugar, and baking powder.
Make a hole in the middle and pour all the wet ingredients: an egg, milk, oil, and a splash of vanilla. Fuse everything with a whisk until the batter is smooth but thick – thicker than the one for pancakes, but still able to pour. Plus thing is, ditch the mixer, you only need a whisk!
Step 2: Baking
I used cupcake liners this time, but you can go with simple baking paper. Transfer the batter into the cupcake tin and fill each one to 2/3 so they can hold the shape while baking. Toss them into the oven for 20 minutes or so at 360 °F (180 °C).
Check the doneness with a toothpick, you’re aiming for no or a few crumbs. Also, I like to remove them from the tin immediately, so they don’t dry out. Let them cool a bit on the wire rack before filling, so the inside can stiffen a bit.
Step 3: Making the apple pie filling
While the cupcakes are baking, peel the apples, core them, and cut them into cubes. Transfer them to the pot and sprinkle some brown sugar and cinnamon. Heat the pot over medium and let the apples release their juices.
Simmer them for about 10 minutes, until they become soft. Dilute some vanilla instant pudding in a tablespoon of water and pour it into the apples. Simmer the mixture a few moments more while stirring until it reaches a silky, slightly thick consistency. I like to leave it like that, so the filling is a bit runny, you can cook them more, though.
Step 4: Making the frosting
Remember to leave the butter at room temperature before you start making anything. Use a mixer to combine cinnamon and a pinch of salt into a frothy, airy consistency. Now add powdered sugar, one tablespoon at a time, until everything is impeccably combined.
I like to include some heavy whipping cream till the consistency is smooth and creamy. Just pour as much as you want and mix to perfection. That’s it!
Step 5: Assembling the cupcakes
I used pepper corer to remove the middle of the cupcakes. The cone-shaped hole is enough to stuff 2-3 teaspoons of apple filling. Do the same with all the remaining cupcakes and get on frosting.
I used a piping bag to top them with buttercream frosting, but I ended up smoothing it all with a spoon. I prefer them more like that. 🙂 Decorating is totally up to you! Have fun!
How to store these cupcakes?
Believe it or not, these cupcakes are better the next day. Why? Because they infuse all the juices and moistness of apple filling. Store them in airtight containers if frosted, if not, wrap them in plastic foil.
They will be good in the fridge for about a week and at room temperature for about 3 days. Just for heads up, don’t leave them frosted out, just for safety reasons. Also, I wouldn’t recommend freezing them because of the apple inside, as it tend to become a tad mushy.
Apple Pie Cupcakes That Will Thrill
Equipment
- 1 cupcake tin
Ingredients
Cupcake Batter
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder (That's one packaging.)
- 1 egg
- ½ cup oil
- ½ cup milk
- 1 tbsp vanilla extract
Apple Pie Filling
- 4 apples (medium size)
- ¾ cup brown sugar
- 1-2 tsp cinnamon
- 1 tbsp cold water
- 1 tbsp vanilla instant pudding (or corn starch)
Frosting
- 1 cup butter (unsalted)
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 5 cups powdered sugar
- 4-6 tbsp heavy whipping cream
Instructions
Making the Cupcake Batter
- Prepare one large bowl and combine all the dry ingredients in it: flour, sugar, and baking powder.
- Make a hole in the middle and pour all the wet ingredients: an egg, milk, oil, and a splash of vanilla.
- Fuse everything with a whisk until the batter is smooth but thick – thicker than the one for pancakes, but still able to pour.
Baking
- Transfer the batter into the lined cupcake tin and fill each one to 2/3 so they can hold the shape while baking.
- Bake for 20 minutes or so at 360 °F (180 °C).
- Check the doneness with a toothpick, you’re aiming for no or a few crumbs. Also, I like to remove them from the tin immediately, so they don’t dry out. Let them cool a bit on the wire rack before filling, so the inside can stiffen a bit.
Making the Apple Pie Filling
- Peel the apples, core them, and cut them into cubes. Transfer them to the pot and sprinkle some brown sugar and cinnamon.
- Heat the pot over medium and let the apples release their juices. Simmer them for about 10 minutes, until they become soft.
- Dilute some vanilla instant pudding in a tablespoon of water and pour it into the apples. Simmer the mixture a few moments more while stirring until it reaches a silky, slightly thick consistency.
Making the Frosting
- Use a mixer to combine room-temperature butter, cinnamon, and a pinch of salt into a frothy, airy consistency.
- Add powdered sugar, one tablespoon at a time, until everything is impeccably combined.
- Include some heavy whipping cream till the consistency is smooth and creamy. Just pour as much as you want and mix to perfection.
Assembling the Cupcakes
- Remove the middle of the cupcakes. The cone-shaped hole is enough to stuff 2-3 teaspoons of apple filling.
- Top them with buttercream and decorate as you wish.
Notes
How to Store Apple Pie Cupcakes?
These cupcakes are better the next day because they infuse all the juices and moistness of apple filling. Store them in airtight containers if frosted, if not, wrap them in plastic foil. They will be good in the fridge for about a week and at room temperature for about 3 days. Also, I wouldn’t recommend freezing them because of the apple inside, as it tend to become a tad mushy.Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
