These filled apple pie cupcakes are the perfect treat to enjoy this fall. Topped with a streusel crumb and spiced frosting, and filled with apple pie filling, these cupcakes are not to be missed!
Filled Apple Pie Cupcake Recipe
Love apple pie and love cupcakes? Now you don’t need to choose between them! These apple pie cupcakes are all kinds of delicious!
Perfect to serve throughout fall, these fruity cupcakes are as cute as they are tasty!
Be sure to try my Dutch Apple Pie and Homemade Apple Pie too!
Why You’ll Love this Easy Apple Pie Cupcakes Recipe:
- Easy: There are a few steps to this cupcake recipe, that they don’t require any advanced techniques. You’ll be able to master these even if you aren’t a baking pro.
- Make ahead: You can make these cupcakes a couple of days ahead of time, so they are a great option if you are planning on serving them at a special occasion.
- So delicious! These cupcakes have all the warming flavors of an apple pie. The filling is a real treat and the frosting is sweet and creamy.
How to Make Apple Pie Cupcakes from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- Combine the wet ingredients in another bowl.
- Mix together the wet and dry ingredients and place the batter into a prepared muffin tin.
- Combine the ingredients for the streusel topping and sprinkle of the cupcake batter.
- Bake and allow to cool.
- Make the apple pie filling.
- Use a stand mixer to make the frosting.
- Remove the center of each cupcake and fill with the apple pie filling.
- Frost and enjoy!
Once you have frosted your cupcakes, store them in an airtight container in the fridge and they will keep well for 2 days.
If you want to make these further ahead of time, you can freeze the cupcakes before frosting them. Frozen cupcakes will keep up to 3 months and can be thawed at room temperature before frosting and serving.
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.
Apple pie spice is generally made with cinnamon, nutmeg, and allspice, but can also contain cardamom and ginger. It has a wonderfully warming flavor and is perfect for fall.
Enjoy the flavors of a delicious apple pie in cupcake form. I mean what could be better?! This is one tasty baked good!
These apple pie cupcakes are so impressive to serve to friends and family. They are a wonderful treat to serve at parties, or serve up with a hot cup of coffee for an afternoon treat.
Recipe Tips and Notes
- Don’t over mix the cupcake batter when you add the flour. Over mixing can cause them to become dense and chewy rather than light and fluffy.
- 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.
This apple pie cupcake recipe is one delicious sweet treat that’s perfect to enjoy throughout fall. The apple pie filling is such a great surprise, I promise you everyone will love these!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Apple Pie Cupcake Recipe
Ingredients
For the Cupcake
- 1½ cups all-purpose flour 180 grams
- 1 cup granulated sugar 200 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon apple pie spice
- ½ cup vegetable oil 100 grams
- ½ cup milk 114 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 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)
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups powdered sugar 283 grams
- 1 teaspoon apple pie spice 3 grams
Equipment
- Kitchen Scale (optional)
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.
- In a large bowl, whisk the flour, sugar, baking powder, and apple pie spice together.1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon apple pie spice
- Add the vegetable oil, milk, eggs, and vanilla and whisk until no large lumps remain.½ cup vegetable oil, ½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- 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 mxier fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy, about 2 minutes.½ cup unsalted butter, 1 teaspoon pure vanilla extract
- 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
- Don’t over mix the cupcake batter when you add the flour. Over mixing can cause them to become dense and chewy rather than light and fluffy.
- 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.
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