Apple Pie Cupcakes are a fun twist on the classic dessert! These sweet treats combine soft, fluffy cake with warm apple pie filling and a sprinkle of cinnamon.
They’re perfect for any occasion, and the best part? You get to enjoy the deliciousness of apple pie in a handy cupcake form! I love serving them warm with a scoop of ice cream on top—so cozy! 🍏🧁
Key Ingredients & Substitutions
Apples: Using a mix of sweet and tart apples like Granny Smith and Honeycrisp enhances flavor. If you’re out of apples, you can substitute with pear or even canned pie filling in a pinch.
Sour Cream or Greek Yogurt: This adds moisture and tanginess. Feel free to swap for buttermilk or plain milk with a splash of vinegar for a similar effect.
Butter: Unsalted butter is preferred for control over the saltiness. In a dairy-free version, you can use coconut oil or vegan butter. It won’t change the taste much!
Cinnamon and Nutmeg: These spices bring that warm apple pie flavor. If you want to shake things up, substitute pumpkin pie spice for a nice twist.
What’s the Best Way to Make the Perfect Cupcake Batter?
Getting the right texture in your cupcakes is key. Here’s how to achieve it!
- Remember to beat the butter and sugar until light and fluffy; this adds air and helps your cupcakes rise.
- When mixing wet and dry ingredients, do it gently. Overmixing can lead to dense cupcakes!
- Make sure your eggs and butter are at room temperature for better mixing.
By following these tips, you’ll end up with soft, tender cupcakes that are sure to impress!
How to Make Apple Pie Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup peeled and finely chopped apples (about 1 medium apple)
For the Apple Pie Filling:
- 2 medium apples, peeled, cored, and diced small
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Caramel sauce (for drizzle)
- Ground cinnamon (for dusting)
- Small apple cubes (for topping)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of prep time and another 20 minutes for baking. After baking, let the cupcakes cool for at least 20 minutes before frosting. So, plan a total of about 1 hour to get these delicious treats ready!
Step-by-Step Instructions:
1. Prepare the Apple Pie Filling:
In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook while stirring occasionally until the apples are tender, about 5-7 minutes. If the mixture is too runny, mix in the cornstarch slurry and cook for another minute until it thickens. Remove from heat and let it cool.
2. Preheat Your Oven:
Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners so they’re ready for your batter!
3. Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large mixing bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
Alternately add the flour mixture and the sour cream (or Greek yogurt) to the butter mixture. Start and end with the flour mixture. Stir gently, just until everything is combined. Fold in the finely chopped apples to add that yummy fruitiness!
5. Fill the Cupcake Liners:
Using a spoon, fill each cupcake liner about halfway with batter. Add a teaspoon of the cooled apple pie filling into the center of each cupcake, then cover it with more batter, filling about 2/3 full.
6. Bake Your Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check if they’re ready by inserting a toothpick into one of the cupcakes (avoiding the filling). If it comes out clean, they’re done! Let them cool completely on a wire rack.
7. Whip Up the Frosting:
In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This will create a luscious whipped cream frosting!
8. Frost the Cupcakes:
Once the cupcakes are completely cooled, pipe or spread the whipped cream frosting on top of each one. Feel free to get creative with your piping!
9. Add the Garnish:
Drizzle caramel sauce over the frosting, sprinkle lightly with cinnamon, and top each cupcake with a small cube of fresh apple for that extra touch of sweetness and crunch.
10. Serve and Enjoy:
These delicious Apple Pie Cupcakes are best enjoyed immediately but can also be refrigerated until you’re ready to serve them. Whether slightly chilled or at room temperature, they’re a delightful treat!
Enjoy your Apple Pie Cupcakes, filled with that cozy apple and cinnamon flavor and topped with whipped cream and caramel—it’s like having a slice of apple pie in a cupcake!
Can I Use Different Types of Apples?
Absolutely! A mix of sweet and tart apples, like Granny Smith and Honeycrisp, works wonderfully. Feel free to experiment with your favorite apples for a unique flavor.
Can I Make the Frosting in Advance?
Yes! You can prepare the whipped cream frosting a day ahead. Just store it in an airtight container in the fridge. Give it a quick whip before using if it settles.
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month; just make sure they are well-wrapped to prevent freezer burn.
Can I Make These Cupcakes Gluten-Free?
Yes! Use a 1:1 gluten-free flour blend instead of all-purpose flour. Most blends work well for baking without needing any additional adjustments.
