These apple pie cupcakes are one of my absolute favorite creative fall desserts. I filled them with homemade apple pie filling and topped them with both a crumbly, buttery streusel and a spiced buttercream frosting. They’re loaded with apple pie flavor in cupcake form!
I’ll never have to choose between apple pie and cupcakes again! These apple pie cupcakes are the perfect fusion of two of my favorite desserts. I kept things simple with boxed mix cupcakes infused with apple pie spice so I could focus on the homemade streusel, filling, and frosting. All the components are surprisingly easy to make and really take these cupcakes to the next level of deliciousness. These easy apple pie cupcakes are made with just 10 ingredients and come together in under an hour!
What’s in This Apple Pie Cupcake Recipe?
- Vanilla Cake Mix: Makes these cupcakes super simple to get started.
- Apple Pie Spice: Adds warmth to the cupcakes, filling, and frosting.
- Vegetable Oil: Adds moisture and richness to the cupcakes.
- Eggs: Help bind the cupcakes and give them structure.
- Flour: All-purpose flour helps bind the streusel.
- Butter: Unsalted butter makes the streusel crumbly, adds moisture and richness to the apple filling, and forms the base of the frosting.
- Sugar: Granulated sugar sweetens the streusel topping, brown sugar sweetens the apple filling, and powdered sugar sweetens the frosting and gives it structure.
- Apples: The star of the filling! I recommend a slightly tart variety, like Granny Smith.
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How to Store
Store leftover apple pie cupcakes in an airtight container in the refrigerator for up to 2 days. If you want to make these further ahead of time, you can freeze the cupcakes before filling and frosting them. Frozen cupcakes will keep up to 3 months and can be thawed at room temperature before filling, frosting, and serving.
Tips for Success
- Take care not to overmix the cupcake batter. Overmixed batter can make the cupcakes dry and rubbery.
- Bake the cupcakes in a fully preheated oven so that they cook through evenly.
- Let the cupcakes cool fully before filling and frosting them.
- The apple pie filling in these cupcakes is really something special, so I urge you to include it, it’s so worth the extra step! If you choose not to include the filling, you’ll still have a spiced and delicious cupcake.
- The apple pie filling can be made 2-3 days ahead of time and kept refrigerated.
Apple Pie Cupcake Recipe
Ingredients
For the Cupcake
- 13.25 ounces vanilla cake mix 375 grams
- ½ teaspoon apple pie spice
- 1 cup water 227 grams
- ⅓ cup vegetable oil 67 grams
- 3 large eggs 150 grams
For the Streusel Topping
- 6 tablespoons all-purpose flour 45 grams
- 3 tablespoons unsalted butter 42 grams, room temperature
- 2 tablespoons granulated sugar 25 grams
For the Apple Filling
- 2 Granny Smith apples peeled and chopped
- ½ cup brown sugar 107 grams
- 3 tablespoons unsalted butter 42 grams
- 1 teaspoon apple pie spice 3 grams
For the Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2½ cups powdered sugar 283 grams
- 1 teaspoon apple pie spice 3 grams
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners or spray with nonstick baking spray. Set aside.
- Mix the cake mix, pie spice, water, vegetable oil, and eggs together in a large bowl.13.25 ounces vanilla cake mix, ½ teaspoon apple pie spice, 1 cup water, ⅓ cup vegetable oil, 3 large eggs
- Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I used a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.
For the Streusel Topping
- In a small bowl, combine the flour, butter, and sugar.6 tablespoons all-purpose flour, 3 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Sprinkle about 1-2 teaspoons of the streusel over each cupcake.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.
For the Apple Filling
- Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat.2 Granny Smith apples, ½ cup brown sugar, 1 teaspoon apple pie spice, 3 tablespoons unsalted butter
- Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency.
- Set aside until ready to use.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.½ cup unsalted butter
- Reduce to low speed and slowly add the powdered sugar and apple pie spice a little at a time.2½ cups powdered sugar, 1 teaspoon apple pie spice
- Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed. Beat the icing until smooth and fluffy, about 2 minutes.
- Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.
Assembly
- Once the cupcakes have cooled, scoop a small hole out of the center of each one.
- Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top.
- Pipe the icing on top and garnish with a sprinkle of cinnamon, if desired.
Notes
How to Make Apple Pie Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line a 12-count cupcake tin with paper liners or spray with nonstick baking spray and set aside. Mix 13.25 ounces (1 box) of vanilla cake mix, ½ teaspoon of apple pie spice, 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs together in a large bowl.
Portion the Cupcakes: Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I used a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.
Make the Streusel: In a small bowl, combine 6 tablespoons of all-purpose flour, 3 tablespoons of unsalted butter, and 2 tablespoons of granulated sugar. Sprinkle about 1-2 teaspoons of the streusel over each cupcake. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.
Cook the Filling: Add 2 peeled and chopped Granny Smith apples, ½ cup of brown sugar, 3 tablespoons of unsalted butter, and 1 teaspoon of apple pie spice to a small saucepan set over medium heat. Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency. Set aside until ready to use.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of unsalted butter on medium speed until smooth and creamy, about 2 minutes. Reduce to low speed and slowly add 2½ cups of powdered sugar and 1 teaspoon of apple pie spice a little at a time. Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed. Beat the icing until smooth and fluffy, about 2 minutes. Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.
Assemble the Cupcakes: Once the cupcakes have cooled, scoop a small hole out of the center of each one. Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top. Pipe the icing on top and garnish with a sprinkle of cinnamon, if desired.
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