Apple Pie Cupcakes
A delicious apple cupcake recipe with a tender cinnamon-vanilla cake and apple pie filling baked right into the batter, these Apple Pie Cupcakes are the perfect cupcake for fall!
Cinnamon Vanilla Apple Pie Cupcakes Recipe
I’m not always a fan of fruit in my desserts, but for these Apple Pie Filled Cupcakes – I’ll make an exception.
We start off with a super simple cinnamon-vanilla cupcake, bake it halfway, then add a generous scoop of apple pie filling and more cupcake batter before finishing baking.
Once everything is cooled, we top it off with a luscious cinnamon-vanilla buttercream frosting and then even more apple pie filling.
The result is an indulgent fall cupcake that gives you all of the best parts of an apple pie and a cinnamon cupcake in one tasty, single-serving treat!
These apple pie cupcakes are perfect for an easy weeknight dessert, fall get-togethers with friends, or even as an alternative to pie on Thanksgiving. (Especially if you’re not a fan of all the work that goes into homemade apple pies.)
While I made these cinnamon-vanilla cupcakes from scratch, you could use a boxed mix and doctor it up with a bit of cinnamon. I did use canned apple pie filling to make my life a little bit easier, but if you want to make yours from scratch my Cracker Barrel Fried Apples recipe is a great swap.
Can these cupcakes be frozen? Yes, you can freeze the unfrosted cupcakes by placing in an airtight freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Keep in mind that the apple pie filling may make the cupcakes a bit soggy when thawed, so I personally would not bake the cupcakes with the apple pie filling if you are planning on freezing them. Instead, I would bake the cupcakes without filling and then use a cupcake corer after thawing to add the apple pie filling.
That said, there are two ways to make these apple pie cupcakes:
- bake the cupcakes half-way, add some apple filling and more cupcake batter, and then finish baking
- bake the cupcakes without the filling, then core the cupcakes afterwards and add the filling
We chose to do the first option as the moisture from the apple pie filling bakes into the cupcakes and helps create an even more tender, delicious cupcake – plus no wasted cupcake centres. However, you can still get that same flavor and moisture by allowing the cupcakes to sit with the filling for a day. Chose the baking option that works best for you.
More Apple Pie Inspired Desserts
- Apple Pie Dessert Pizza
- Apple Pie Dessert Enchiladas
- Caramel Apple Cinnamon Buns from Kylee Cooks
- Apple Pie Bread from The Soccer Mom Blog
- Dutch Apple Pie Cookies
Apple Pie Cupcakes Ingredients
- Butter, softened
- Vegetable Oil
- White Sugar
- Eggs, room temperature
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Milk
- Apple Pie Filling
Cinnamon Vanilla Frosting Ingredients:
- Butter
- Powdered Icing Sugar
- Milk or Cream
- Cinnamon
- Vanilla Paste <– you can use vanilla extract
Scroll down to the printable recipe card for full measurements.
Tip: swap out the apple pie filling for cherry pie filling, peach pie filling, etc to give these cupcakes a seasonal twist.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Cupcake pan
- Measuring cups and spoons
- Large mixing bowl
- Piping bag with large star tip <– a basic piping set will have all you need
How to Make Apple Pie Filled Cupcakes
Preheat oven to 350F
Line two cupcake trays with liners. Set aside.
In a large bowl, beat together the butter, oil and sugar until light and completely combined.
Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
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 place 1 Tablespoon of apple pie filling in the centre of the cupcake. Cover the cupcakes with remaining cupcake batter (approximately 1 1/2 Tablespoons each).
Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.
While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
In a large bowl, beat together the butter and 2 cups of icing sugar for 2 minutes until smooth.
Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional icing sugar, to taste and texture preferences.
Scoop the frosting into a piping bag fitted with a large star tip.
Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon a Tablespoon or so of apple pie filling into the centre of the frosting.
Makes 24 cupcakes.
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Apple Pie Cupcakes
A delicious cinnamon-vanilla cupcake filled with apple pie filling and topped with a cinnamon-vanilla buttercream frosting.
Ingredients
- 1/2 cup butter, softeneed
- 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
- 1-20oz can apple pie filling
Cinnamon Vanilla Frosting Ingredients:
- 1 cup butter
- 3-4 cups powdered icing sugar
- 2-3 Tablespoons milk or cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla paste
Instructions
- Preheat oven to 350F
- Line two cupcake trays with liners. Set aside.
- In a large bowl, beat together the butter, oil and sugar until light and completely combined.
- Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
- In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
- Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
- 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 place 1 Tablespoon of apple pie filling in the centre of the cupcake. Cover the cupcakes with remaining cupcake batter (approximately 1 1/2 Tablespoons each).
- Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.
- While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
- In a large bowl, beat together the butter and 2 cups of icing sugar for 2 minutes until smooth.
- Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional icing sugar, to taste and texture preferences.
- Scoop the frosting into a piping bag fitted with a large star tip.
- Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon a Tablespoon or so of apple pie filling into the centre of the frosting.
- Makes 24 cupcakes.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 681Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 85mgSodium: 364mgCarbohydrates: 115gFiber: 1gSugar: 95gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy apple pie cupcakes as much as mine did! They are the perfect way to combine all of your favorite pie flavors into an easy, single-serve dessert!
For more delicious fall cupcakes, check out our Easy Turkey Cupcakes or our Pumpkin Spice Cupcakes with Cream Cheese Frosting.
