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featured apple pie cupcake

Apple Pie Cupcake Recipe

Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Calories: 512kcal
These filled apple pie cupcakes are the perfect treat to enjoy this fall. Topped with a streusel crumb and spiced topping and filled with apple pie filling, these cupcakes are not to be missed!
Print Recipe


For the Cupcake

  • 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
  • cups powdered sugar 283 grams
  • 1 teaspoon apple pie spice 3 grams


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
    how to make apple pie cupcakes
  • 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
    how to make apple pie 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.
    how to make apple pie cupcakes

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.
    how to make apple pie cupcakes
  • 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.
    how to make apple pie cupcakes
  • 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.
    how to make apple pie 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.
    how to make apple pie cupcakes


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


Serving: 1cupcake | Calories: 512kcal | Carbohydrates: 73g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 56mg | Potassium: 107mg | Fiber: 1g | Sugar: 57g | Vitamin A: 489IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg