These Apple pie cupcakes are the perfect blend of cake and pie in one bite-sized treat – with a classic apple pie filling and topped with cinnamon buttercream.

Apple Pie Filled Cupcakes

Making a whole pie can take a lot of time, and frankly, after making pumpkin pies and pecan pies, it’s nice to have a little change of pace.

You can put together these delicious Apple Pie Cupcakes that taste like an apple pie but in an easy to eat cupcake form! It takes less than an hour to whip up these delicious cupcakes!

Forget spending hours trying to get your pie crust just right, with this easy Apple Pie cupcake recipe; you can feed a crowd, or your family, tasty cupcakes in half the time!

Just look at these mouthwatering cupcakes, creamy frosting, and cinnamon on top. You can see how awesome these are without even making them yet!

Related: For another delicious apple dessert, try our easy Instant Pot Apple Dumplings too!

Ingredients

For your convenience, I’ve included shop-able ad links to some of the products used to make this recipe. Disclosure policy available here.

1/2 cup Unsalted Butter — Softened, but not melted
1/2 cup Vegetable Oil — Or your favorite oil for baking
1 1/2 cups Granulated Sugar
4 Large Eggs — at room temperature
1 teaspoons Pure Vanilla Extract
2 cups All-Purpose Flour
1 Tablespoon Baking powder
1 teaspoon Salt
2 teaspoon Ground Cinnamon
1 1/2 cups Milk — At room temperature; your favorite type of milk
20oz Apple Pie Filling –– One typical can

For the Cinnamon Frosting:

1 cup Butter
4 cups Powdered sugar
3 Tablespoons Milk
2 teaspoons Cinnamon
1 teaspoon Vanilla Extract

Kitchen Tools Used

Cupcake pan
Cupcake liners
Stand mixer — You can also use an electric hand mixer if that’s what you have at home. But if you’ve been eyeing a gorgeous KitchenAid mixer, check out the refurbished options! We bought ours refurbished and saved a ton of money!
Frosting decorating bag — We love these reusable silicone piping bags because you can wash and use them over and over again. A star tip makes those gorgeous icing swirls that you see at fancy bakeries.

Instructions

To Prep: Preheat oven to 350°F and fill two muffin pans with cupcake liners.

Prepare the Batter – In the bowl of a stand mixer (or in a large bowl with hand mixer), beat together the butter, oil, and sugar until light and fluffy. Mix in eggs one at a time until just incorporated. In a medium bowl, whisk together dry ingredients. Pour half of the dry ingredients into the bowl of wet ingredients, mix, add the milk, then add the rest of the dry ingredients to the mixture.
Layer and Bake – Scoop about one Tablespoon of batter into the cupcake liners and bake for 5 minutes, so they just start to set. Remove from oven and add one Tablespoon of apple pie filling on top of each cup. Pour the rest of the cupcake batter on top of the apple filling, so the cups are about 3/4 of the way full. Bake 12-15 minutes.
Make the Frosting – In a large bowl, cream together the butter and 2 cups of powdered sugar. Add 2 Tablespoons of milk, the vanilla, and cinnamon. Mix and add more powdered sugar (up to 2 more cups) until you have the icing consistency that you like. Scoop into a piping bag fitted with a star tip.
Decorate – Pipe the frosting in a circle on top of the cupcakes, leaving the middle unfrosted. Spoon a little apple pie filling into the indention in the icing.

Prep Tips

Filling the Cupcakes – We baked the apple pie filling right into the cupcakes and added a little extra filling on top. If you want the cupcakes to have a more distinct separation between cake and filling, you can instead bake the cupcakes (without the apple pie filling), scoop out the middle and fill afterwards, like we did with these cherry filled cupcakes.
Apples – We used canned apple pie filling because it’s a big time-saver and has a thicker consistency that holds up well on top of the cupcakes. However, you can absolutely make your own apple pie filling from scratch — this is our family recipe for stovetop apples. Keep in mind that the juice for homemade apples will be thinner in consistency than the canned variety, unless you use a thickener while cooking them.
Frosting – We used a homemade cinnamon buttercream for our cupcakes. However, you are welcome to use your favorite frosting recipe or canned cream cheese icing for a different flavor combination.
Toppings – If you really want to make these cupcakes a decadent dessert, try adding a drizzle of caramel sauce on top! You can also sprinkle with baking spices such as cinnamon or nutmeg.
Storage – These Apple Pie Cupcakes should last 2-4 days in an airtight container at room temperature. They do not need to be refrigerated, but you can if you prefer. If you want to make cupcakes ahead of time, you can individually wrap them in an airtight container and store them in the freezer for up to three months. However, it’s best to freeze them BEFORE you ice them instead of after.

More of our Favorite Apple Recipes:

Apple Pie Cupcake Recipe (Printable Recipe Card)

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apple pie filled cupcake, cut in half to show detail.

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5 from 1 vote

Apple Pie Cupcakes

These Apple pie cupcakes are the perfect blend of cake and pie in one bite-sized treat - with a classic apple pie filling and topped with cinnamon buttercream.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American, Holiday

Keyword: apple, Apple cupcakes, apple pie, Apple Pie Cupcakes

Servings: Cupcakes

Calories: 377kcal

Author: Stacey aka the Soccer Mom

Cost: $12

Equipment

Mixing bowls
Electric mixer
2 Muffin Tins
Piping bag with Star Tip

Ingredients

1/2 cup butter softened
1/2 cup oil
1 1/2 cups white sugar
4 eggs room temperature
2 teaspoons vanilla extract
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups milk room temperature
20 oz canned apple pie filling

For the Cinnamon Vanilla Frosting

1 cup butter
4 cups powdered icing sugar
3 Tablespoons milk or cream
2 teaspoons cinnamon
1 teaspoon vanilla paste

Instructions

To Make the Cupcakes

To Prep: Preheat oven to 350°F. Prepare two muffin tins with cupcake liners and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large mixing bowl using an electric hand mixer, beat together the butter, oil, and sugar until light and fluffy. You can also use a stand mixer.
Add eggs one at a time, mixing as you go, then add the vanilla extract. Set aside.
Gently fold half of the dry ingredients into the butter mixture. Add the milk and mix, then the remaining flour mixture and mix.
Portion 1 scoop (approximately 1 to 1 1/2 Tablespoons) of batter into each cupcake liner and bake for 5 minutes.
Remove the cupcakes from the oven and scoop 1 Tablespoon of apple pie filling into the center of each cupcake. Cover with the remaining cupcake batter.
Bake for 12-15 minutes, until the cupcakes are completely set and a toothpick inserted in the middle comes out clean.
While the cupcakes are cooling, prepare your vanilla cinnamon frosting.

To Make the Frosting

In a large bowl, cream together the butter and 2 cups of powdered sugar until smooth (about 2 minutes).
Add 2 Tablespoons of milk, cinnamon and vanilla and mix until well incorporated. If needed, add more powdered sugar until you have the consistency you like.
Scoop the frosting into a frosting decorating bag fitted with a large star tip.
Pipe a circle of the frosting onto the top of each cooled cupcake, leaving the middle unfrosted. Scoop a spoonful of apple pie filling into the center of the frosting.

Video

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

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Author
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Stacey aka the Soccer Mom

Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.

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Apple Pie Cupcakes

Apple Pie Filled Cupcakes