Apple Pie Cupcake Recipe
Servings: 12 cupcakes
Calories: 512 kcal
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!
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
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.
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: 1 cupcake | Calories: 512 kcal | Carbohydrates: 73 g | Protein: 4 g | Fat: 24 g | Saturated Fat: 10 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 64 mg | Sodium: 56 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 57 g | Vitamin A: 489 IU | Vitamin C: 2 mg | Calcium: 56 mg | Iron: 1 mg