Top 5 Apple Pie Cupcakes Recipes

These Apple Pie Cupcakes are perfectly spiced cupcakes filled with apple pie filling and topped with a light whipped topping, so you can eat them without using a fork. The ideal way to satisfy your craving for apple pie: VIDEO at the bottom of this post!

It’s apple season, so if you don’t feel like eating an apple pie, these Apple Pie Cupcakes are the best substitute you can find. You really can’t go wrong with these delectable cupcakes—perfectly spiced cupcakes with homemade apple goodness!

Here is 5 recipe(s):

Apple Pie Cupcakes

Apple Pie Cupcakes Recipe

A quick and simple way to enjoy the deliciousness of apple pie is with these cupcakes!

Prep: 10min

Total: 35min

Serving Size: 12 g

Nutrition Facts: servingSize 12 g, calories 306 kcal

Ingredients:

  • 3 tablespoons granulated sugar
  • 3 medium apples, (cored, peeled and diced small)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 teaspoons all-purpose flour
  • 1½ cups (187.5g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ cup (170g) butter, melted (170g butter, melted)
  • 2 teaspoons vanilla extract
  • ½ cup (122.5g) whole milk
  • ¾ cup (178.5g) heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon sour cream
  • cinnamon, (for sprinkling)

Instruction:

  1. Remove from heat and let the filling cool completely.
  2. After a brief period of cooling in the pan, remove the cupcakes and let them finish cooling on a rack.
  3. Sprinkle with cinnamon.

Apple Pie Cupcakes

Apple Pie Cupcakes Recipe

Apple pie cupcakes are a unique take on a traditional dessert; they are moist, delicious, and have just the right amount of texture thanks to the fresh apple pie filling in the center.

Prep: 30min

Yield: 12

Ingredients:

  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Granulated Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¾ Cup Sour Cream
  • ½ Cup Vegetable Oil
  • 1 Large Egg (Room Temperature)
  • 2 Teaspoons Vanilla Extract
  • 1 ½ Cups Apples (diced (about 2 apples))
  • 1 Teaspoon Lemon Juice
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cornstarch
  • ½ Teaspoon Cinnamon
  • A good sized pinch Nutmeg (about 1/8 teaspoon)
  • Dash of Salt
  • 1 Cup Unsalted Butter (Softened)
  • 4 Cups Powdered Sugar
  • ½ Cup Brown Sugar
  • 1 Tablespoon Vanilla
  • 1 Teaspoon Cinnamon
  • 4-5 Tablespoons Heavy Cream

Instruction:

  1. In the middle of the oven, bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed. Allow the cupcakes to cool completely.
  2. heat to medium-low after bringing to a simmer Simmer for 4-5 minutes, or until the mixture thickens and the apples start to soften. Remove from the heat and allow to cool completely.
  3. Apply the frosting to the cooled cupcakes using a piping bag. Dust lightly with cinnamon and enjoy!.

Easy Apple Pie Cupcakes

Apple Pie Cupcakes Recipe

Store-bought cinnamon rolls are flattened into discs and placed into cupcake liners to create these apple pie cupcakes. After that, we stuff them with cooked apples and sprinkle streusel on top. It can be useful to spritz your apples with a teaspoon or so of lemon juice before chopping them. This way, they will not brown or discolor.

Prep: 15min

Total: 30min

Yield: Makes 8 cupcakes

Ingredients:

  • 2 tablespoons unsalted butter
  • two large baking apples, peeled, cored, and cut into cubes measuring 1/4-inch
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Juice from half a lemon
  • 1 can (8 count) refrigerated cinnamon roll dough
  • Whipped cream, ice cream, or caramel sauce for topping
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup chopped nuts

Instruction:

  1. Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.
  2. Melt two tablespoons of butter on high heat in a large skillet. About 5 minutes later, add the diced apples and cook them while occasionally tossing. 2 tablespoons of brown sugar, cinnamon, and salt should be blended in. Cook 5 more minutes, or until tender. Stir in lemon juice.
  3. In a medium bowl, combine the flour, brown sugar, and walnuts. Add the butter cubes, which have been cut into small pieces, to the bowl. Work the butter into the flour and sugar with a fork or your fingers until the mixture is crumbly.
  4. Separate cinnamon roll dough into 8 rolls. Place each into a 4-inch round after being flattened. Rolls in muffin cups are filled with apple filling in equal portions, and the crumble topping is then added.
  5. The cupcakes should be baked for 10 to 15 minutes, or until the tops are bubbly. Transfer to a cooking rack after five minutes of cooling in the pan. Serve the cupcakes with ice cream, whipped cream, or a drizzle of caramel sauce on top.

Apple Pie Cupcakes with Cinnamon Buttercream

Apple Pie Cupcakes Recipe

Because they are so simple to make and have a fall-inspired flavor, these apple pie cupcakes are a perennial favorite. Of course, they’re equally delicious any other time of year. —Jennifer Stowell, Deep River, Iowa.

Prep: 20min

Total: 40min

Yield: 2 dozen.

The following nutritional information is provided: 300 calories, 15g fat (7g saturated fat), 48mg cholesterol, 221mg sodium, 41g carbohydrate (32g sugars), 1g fiber, and 1g protein.

Ingredients:

  • 1 package yellow cake mix (regular size)
  • 2 tablespoons butter
  • 4 medium tart apples, peeled, and roughly 4 cups of finely chopped apples
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • FROSTING:
  • 1 cup butter, softened
  • 3 cups confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • Thinly sliced apples, optional

Instruction:

Cake mix should be prepared and baked per the instructions on the package to make 24 cupcakes. , In a large skillet, heat butter over medium heat. Cook and stir the apples and brown sugar for 10–12 minutes, or until the apples are tender. Stir the smooth mixture of cornstarch and water into the pan. Bring to a boil, then cook and stir for 1-2 minutes until thickened. Remove from heat; cool completely. , Using a paring knife, cut a 1-in. -cut off a wide piece of each cupcake’s top; discard the cut off portion. Fill cavity with apple mixture. , Combine the five ingredients for the frosting in a large bowl and beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

Apple Pie Cupcakes

Apple Pie Cupcakes Recipe

For these rustic, all-American bites, we used the filling from a favorite holiday pie and baked it on top of a spiced cupcake. Use a spoon or a small offset spatula to help lift the cupcakes out of the pan because the tops spread slightly.

Total: 0 2h30min0

Yield: 12 cupcakes

Serving Size: 1 of 16 servings

Serving Size 1 of 16 servings, calories 278, fat 18g, saturated fat 10g, carbohydrates 28g, fiber 1g, sugar 17g, protein 3g, cholesterol 69mg, and sodium 100mg.

Ingredients:

  • 3 medium apples, cored, peeled and cut into 1/8-inch-thick slices
  • 3 tablespoons granulated sugar, plus more for sprinkling
  • 1 tablespoon fresh lemon juice
  • Large pinch ground cinnamon
  • Pinch fine salt
  • 2 tablespoons unsalted butter, plus melted butter for brushing
  • 2 teaspoons all-purpose flour
  • Cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk, plus 1 tablespoon for brushing
  • 3/4 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon sour cream
  • Ground cinnamon, for sprinkling

Instruction:

  1. In a medium bowl, combine the apples, granulated sugar, lemon juice, cinnamon, and salt for the filling. Melt the butter in a medium skillet over medium heat. Cook the apples for about 6 minutes, stirring frequently, until they are soft but still pliable and the liquid is simmering. Stir in the flour until it’s dissolved and the liquid has thickened. Turn off the heat and let the filling cool completely in the skillet. Set aside after evenly dividing the filling into 12 compacted mounds.
  2. Set an oven rack in the middle of the oven and preheat it to 350 degrees F. Paper liners should be used to line a 12-cup muffin pan. Cooking spray should be applied to both the liners and the tin’s top.
  3. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. In a different medium bowl, combine the sugar and eggs and beat with an electric mixer on medium-high speed until light and creamy, about two minutes. Pour the butter in gradually while continuing to beat, then add the vanilla. Half the flour mixture should be added after setting the mixer to medium-low. Don’t overmix the batter as you add the milk and the remaining flour mixture. Transferring it to a liquid measuring cup will make filling the muffin cup easier because it will be thin, like pancake batter.
  4. Distribute the batter evenly among the muffin tin’s cups. Top each with a mound of apple filling. (The cupcakes will spread quite a bit.) Bake for 15 minutes. When the tin is out of the oven, sprinkle granulated sugar on top and gently brush the tops with melted butter. Bake for an additional 6 to 8 minutes, or until the cupcakes’ tops—which bake and puff around the apple filling—spring back when touched. After a brief period of cooling in the pan, remove the cupcakes and let them finish cooling on a rack.
  5. To make the whipped topping, use an electric mixer to beat the cream, confectioners’ sugar, and sour cream in a medium bowl until soft peaks form. Transfer it to a pastry bag or a plastic bag that can be sealed (the tip should be cut off). Sprinkle cinnamon and a dollop of whipped topping on top of each cupcake without covering it entirely.

How to make Apple Pie Cupcakes

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