Imagine taking the warm, comforting flavor of a spiced apple pie and tucking it inside a soft, fluffy cupcake. That’s the genius of this homemade apple pie cupcake recipe! Each bite delivers a moist, cinnamon-laced cake studded with a surprise center of tender apple filling, all crowned with a tangy cinnamon cream cheese frosting. It truly is the perfect marriage of two classic desserts.
These cupcakes are the ideal treat for fall celebrations, holidays, or any time you need a handheld dessert that tastes like a hug. They look stunning on a dessert table, are easy to serve, and the combination of the spiced cake and the warm, fruity filling is absolutely irresistible. Skip the messy pie slicing and bake a batch of these simple, beautiful cupcakes instead!
Why You’ll Love This Recipe
- Two Desserts in One: Get the spiced, buttery comfort of apple pie and the soft sweetness of a cupcake in every serving.
- Perfect Portion Control: No need for forks and plates—these are easy, handheld treats perfect for parties and potlucks.
- Intense Fall Flavor: The double dose of cinnamon, both in the cake and the filling, makes these taste like pure autumn.
- Moist and Fluffy: The combination of brown sugar and buttermilk (or milk/sour cream) keeps the cake unbelievably tender.
- Impressive Presentation: The contrast between the rich cake and the creamy frosting looks elegant and festive.
Ingredients
For the Apple Pie Filling
- 1 large Granny Smith or Fuji apple, peeled, cored, and diced small (about 1 cup or 150 g)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (25 g) light brown sugar
- 1/2 tsp ground cinnamon
For the Spiced Cupcakes
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk or milk mixed with 1 tsp vinegar
For the Cinnamon Cream Cheese Frosting
- 4 oz (115 g) cream cheese, fully softened
- 1/4 cup (55 g) unsalted butter, fully softened
- 2 cups (240 g) powdered sugar (confectioners’ sugar)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Equipment
- 12-cup standard muffin tin
- Paper cupcake liners
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Small saucepan
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare and Cool the Apple Filling
- Melt the butter in a small saucepan over medium heat. Add the diced apple, brown sugar, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- Remove from heat and transfer the filling to a small bowl. Allow it to cool completely before using. It must be cool so it doesn’t melt the batter.
2. Bake the Spiced Cupcakes
- Preheat your oven to 350°F (175°C) and line the muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, then mix in the vanilla extract.
- With the mixer on low speed, alternate adding the flour mixture and the buttermilk (or milk) to the batter, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.
- Assemble: Fill each cupcake liner about halfway with batter. Place 1 heaping teaspoon of the cooled apple filling directly in the center of the batter. Top with a small amount of the remaining batter, filling the liners about two-thirds full.
- Bake: Bake for 20–22 minutes, or until a toothpick inserted into the cake part (avoiding the apple filling) comes out clean and the cakes spring back lightly when touched.
- Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Frosting and Serve
- In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter until completely smooth.
- Gradually beat in the powdered sugar, cinnamon, and vanilla extract until the frosting is light and fluffy.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each one.
- Garnish with a tiny sprinkle of cinnamon or a small piece of baked apple and serve.
Substitutions and Variations
- Filling Shortcut: You can substitute the homemade apple filling with 1/2 cup (140 g) of canned apple pie filling, chopped into smaller pieces.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- Dairy-Free: Substitute the butter, buttermilk, and cream cheese with high-quality vegan butter sticks, plant-based milk with vinegar, and vegan cream cheese blocks.
- Caramel Swirl: Swirl 1-2 teaspoons of store-bought or homemade caramel sauce into the frosting just before piping for a rich flavor variation.
- Spices: Try adding a pinch of allspice or cardamom to the cake batter for a deeper, more complex warming spice profile.
Pro Tips and Common Mistakes to Avoid
- Cool the Filling Completely: If you add warm apple filling to the cupcake batter, it will melt the butter and cause the cupcakes to bake unevenly, often creating a hole in the middle. The filling must be fully chilled.
- Room Temperature is Essential: Ensure your butter, eggs, and cream cheese are all at room temperature. This allows them to blend smoothly, giving your cupcakes a light, uniform texture and your frosting a creamy consistency.
- Don’t Overfill the Liners: To prevent the cupcakes from spilling over the sides, fill them no more than two-thirds full, even with the filling added.
- Mix Gently: Overmixing the batter after adding the flour will develop the gluten, resulting in a tough, dense cupcake instead of a light, fluffy one. Mix only until the streaks of flour disappear.
Storage, Make-Ahead, and Freezing
- Make-Ahead: The apple filling can be made up to 3 days in advance and stored in the refrigerator. Unfrosted cupcakes can be baked 1 day ahead, stored at room temperature in an airtight container, and frosted just before serving.
- Storage (Frosted): Because of the cream cheese frosting, frosted cupcakes must be stored in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 30 minutes before serving.
- Freezing (Unfrosted): Unfrosted cupcakes freeze beautifully. Once cool, wrap them individually in plastic wrap and freeze them in a freezer bag for up to 3 months. Thaw overnight at room temperature.
- Freezing (Frosting): The cream cheese frosting can be made a week ahead and stored in the refrigerator, but let it come to room temperature and beat it briefly before piping.
Serving Suggestions
These cupcakes are rich on their own. Serve them simply with a sprinkle of cinnamon on top of the frosting. For an extra touch of decadence, drizzle a little caramel sauce over the top just before serving. They pair perfectly with a hot cup of coffee or a warm chai latte.
Approximate Nutrition
- Yields: 12 cupcakes
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Protein: 5 g
- Fat: 19 g
- Carbohydrates: 48 g
Note: These are approximations and can vary based on the exact size of the apple pieces and the amount of frosting used.
FAQs
Q: Why did my apple filling sink to the bottom of the cupcake?
A: The filling likely sank because it was too heavy or the batter was too thin. Ensure your batter is fully mixed (but not overmixed) and that you use the ‘sandwich’ method: a layer of batter on the bottom, a small amount of filling, and a layer of batter on top. Most importantly, ensure the filling is fully cooled before adding it to the batter.
Q: Can I use store-bought apple pie filling?
A: Yes, you can use canned apple pie filling as a shortcut. Chop the apple pieces from the filling into small, uniform pieces before using them in the recipe.
Q: How do I get a nice, tall mound of frosting?
A: To get a tall mound, make sure your butter and cream cheese are well-softened before mixing. Once mixed, if the frosting seems too soft, put it in the refrigerator for 10-15 minutes to firm up slightly before piping.
Q: What is buttermilk, and what can I use instead?
A: Buttermilk is a thick, tangy liquid that adds moisture and tenderness to baked goods. If you don’t have it, you can easily make a substitute: measure 1/2 cup (120 ml) of regular milk and stir in 1 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: How can I make the frosting taste more like apple pie?
A: To boost the pie flavor, use a tiny bit of apple pie spice in the frosting, and when serving, garnish with a small drizzle of caramel sauce over the top of the piped frosting.
