I’m obsessed with these apple pie cupcakes, and they’re so easy to make with cake mix! I sprinkle some apple pie spice into the cupcake batter, then fill each one with a warm, gooey apple center made from real apples. Topped with a buttery streusel and simple apple spice buttercream, these easy cupcakes are soft, cozy, and bursting with apple pie flavor in every bite!
Apple Pie Filled Cupcakes with Buttercream and Streusel Topping
When I want a cozy dessert without spending hours in the kitchen, I turn to these apple pie filled cupcakes. I start with a box of vanilla cake mix and add a little apple pie spice to give it a homemade feel. That shortcut lets me spend more time on the real stars of the recipe: the apple pie filling, the streusel topping, and that dreamy spiced frosting. These apple cupcakes come together fast, but taste like I baked them completely from scratch!
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Don’t Skip the Filling!
If there’s one step I never skip in this recipe, it’s the apple filling. That warm, caramelized apple center is what takes these cupcakes from good to bakery-worthy. I’ve made them both with and without the filling, and the difference is huge. The filling makes every bite feel like a bite of fresh apple pie.
Want to save time? I often make the filling 2–3 days ahead and stash it in the fridge until I’m ready to bake.
Apple Pie Cupcake Recipe (Made with Cake Mix)
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cupcake
- 13.25 ounces vanilla cake mix *
- ½ teaspoon apple pie spice
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Streusel Topping
- 6 tablespoons all-purpose flour
- 3 tablespoons unsalted butter room temperature
- 2 tablespoons granulated sugar
For the Apple Filling
- 2 Granny Smith apples peeled and chopped**
- ½ cup brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon apple pie spice
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2½ cups powdered sugar
- 1 teaspoon apple pie spice
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
- 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 can be made 2-3 days ahead of time and kept refrigerated.
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 until it resembles crumbly sugar cookie dough. 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 speed to low 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 centers with the apple pie filling (about 2 teaspoons per cupcake) and place the cake back on top. Pipe the icing on top and garnish with a sprinkle of cinnamon, if desired.
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.
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