Apple Pie Cupcake Recipe (Made with Cake Mix)

Apple Pie Cupcake Recipe (Made with Cake Mix)

Course: Cake, cupcakes

Cuisine: American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: cupcakes

Calories: 480kcal

Author: Becky Hardin

These easy apple pie cupcakes are made with an apple spice infused cake mix, a real apple filling, streusel topping, and an apple spice buttercream frosting.

Print Recipe

US Customary - Metric

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

*I like these best with a vanilla cake mix, but yellow cake mix works too. If you are working with a spiced cake mix, you can skip the added pie spice.

**I recommend a slightly tart variety, like Granny Smith.

A canned or pre-made apple pie filling can be used instead of making your own.

Tips:

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.

Storage: Store apple pie cupcakes in an airtight container in the refrigerator for up to 2 days.

Nutrition