Apple Pie Cupcakes – Irresistibly Easy Homemade Recipe

Let’s be honest—some days just beg for a little extra sweetness. Whether you’re juggling back-to-back meetings, corralling little ones with infinite energy, or just trying to enjoy five peaceful minutes (with hot coffee, hopefully), these Apple Pie Cupcakes are about to become your go-to comfort bake.

Imagine this: the warm, spiced aroma of apples simmering on your stove, cozy vanilla cupcakes rising in the oven, and a silky cinnamon-kissed cream cheese frosting waiting to crown each bite. It’s like a hug in cupcake form—and you don’t need a culinary degree to pull it off. Promise.

These Apple Pie Cupcakes bring together all the nostalgic flavors of classic apple pie, minus the pie crust drama. And the best part? They’re surprisingly easy to whip up, even on a tight schedule. No one needs to know that you didn’t spend hours baking; the taste will speak for itself.

Perfect for after-school treats, weekend potlucks, or just a “treat yourself” Tuesday, these Apple Pie Cupcakes are a delicious blend of homey and impressive. And if you’ve got picky eaters? Let’s just say the frosting alone wins hearts.

Let’s dive into this recipe that’s equal parts comforting and crowd-pleasing. Spoiler alert: it smells like fall, but you’ll want it all year round.

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Why You’ll Love These Apple Pie Cupcakes

These aren’t just any cupcakes—they’re apple pie and cupcakes in one dreamy dessert. That means double the joy with half the effort. They’re sweet, a little spicy (thanks, cinnamon), and soft with that creamy swirl on top that makes everything better.

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Equipment You’ll Need

Before diving into this sweet adventure, make sure you’ve got these kitchen essentials on hand:

• Medium saucepan
• Mixing bowls (at least two)
• Whisk
• Electric mixer or handheld beaters
• Measuring cups and spoons
• Silicone spatula or wooden spoon
• Cupcake or muffin tin (12-count)
• Cupcake liners
• Wire cooling rack
• Piping bag and star tip (optional, but oh-so-pretty!)

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Let’s Bake: Apple Pie Cupcakes from Scratch

Step 1: Make the Apple Filling

Start with the star of the show: that tender, cinnamon-kissed apple filling.
Grab your medium saucepan and toss in:

• 4 small tart apples, peeled, cored, and finely diced
• 30 grams of brown sugar
• 2 teaspoons cornstarch
• 1 teaspoon ground cinnamon
• 50 grams of water

Heat the mixture over medium heat, stirring often. The apples will soften and the sauce will thicken into a cozy, gooey dream. This usually takes about 6–8 minutes. If it starts to stick, add a splash more water and keep stirring. Once it looks like the inside of an apple pie, pull it off the heat and let it cool.

Step 2: Whip Up the Cupcake Batter

Now, onto the base—the fluffy cupcake that holds it all together.

In one bowl, whisk together the dry ingredients:

• 185 grams of cake flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

In another (larger) bowl, cream together 115 grams of softened unsalted butter with 200 grams of granulated sugar. You want it light and fluffy—about 2-3 minutes with a mixer.

Add 3 large room-temperature eggs, one at a time. Beat well after each addition, and toss in a teaspoon of vanilla extract for good measure.

Now, alternate adding your dry mix and 150 grams of milk to the butter mixture. Start and end with the dry ingredients. Mix until just combined—overmixing can lead to dense cupcakes, and we’re all about that tender crumb.

Step 3: Fill and Bake

Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

Spoon a tablespoon of batter into each liner, then add a teaspoon of the apple filling. Top with another spoonful of batter—each cupcake should be about ¾ full.

Pop the tray in the oven and bake for 18–22 minutes, or until a toothpick comes out clean (well, maybe a little apple goo is okay!).

Cool the Apple Pie Cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Cinnamon Cream Cheese Frosting

Time to whip up the frosting that dreams are made of.

Beat together:

• 60 grams of softened unsalted butter
• 125 grams of cream cheese (room temp is key!)

Once smooth, mix in:

• 75 grams of powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Beat until the frosting is light, fluffy, and totally irresistible.

Step 5: Frost and Fill

Once the Apple Pie Cupcakes are completely cool, hollow out a tiny core in the center using a knife or cupcake corer. Spoon a bit more apple filling inside.

Then, load up your piping bag and swirl on that cinnamon cream cheese frosting like the cupcake boss you are, much like this Biscoff Cupcake Recipe that also highlights deep, spiced flavors. No piping bag? No worries—a spoon and some swooping will do just fine.

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Cooking Tips for Perfect Apple Pie Cupcakes

• Use tart apples like Granny Smith or Braeburn—they hold their shape and add a nice zing.
• Don’t skip the cooling time! Warm cupcakes and cream cheese frosting are not friends.
• Got leftover apple filling? Stir it into oatmeal or yogurt the next day—it’s autumn in a bowl.
• If you’re dairy-free, swap the milk with almond or oat milk and use plant-based butter and cream cheese. Works like a charm.
• Want to get fancy? Sprinkle some crushed graham crackers or a cinnamon-sugar mix on top for extra crunch.

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A Little Story from My Kitchen

The first time I baked these Apple Pie Cupcakes, it was a gloomy Sunday and my kids were sulking over the end of the weekend. I didn’t have the time (or patience) for a full apple pie, so I threw together these Apple Pie Cupcakes. They were skeptical—until the first bite. Now, it’s our little tradition when the air gets crisp, and even my picky eater calls dibs on licking the frosting bowl.

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Storage Tips: Keeping Your Apple Pie Cupcakes Fresh

So, you’ve whipped up a batch of these cozy little delights—now what? Let’s make sure none of that apple-cinnamon goodness goes to waste.

Room Temperature:

If your house isn’t blazing hot (looking at you, summer), you can store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Just make sure they’re completely cool before sealing them—trapped steam is the enemy of fluffy cake.

Refrigerator:

Once frosted, pop your Apple Pie Cupcakes into the fridge. The cream cheese frosting needs the chill to stay safe and tasty. Store them in a covered container, and they’ll stay fresh for 4–5 days. Just bring them to room temperature for 15–20 minutes before serving—because cold frosting doesn’t do those flavors justice.

Freezer-Friendly Tips:

Yes, these Apple Pie Cupcakes freeze beautifully! Skip the frosting for now and wrap each cooled cupcake tightly in plastic wrap, then place them in a zip-top bag or airtight container. They’ll keep well for up to 2 months. Thaw at room temp, then frost fresh when you’re ready to serve. You can even freeze the apple filling separately!

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Nutrition Info: What’s Inside These Cozy Cupcakes?

When we talk comfort food, we’re usually not thinking numbers—but it’s still nice to know what’s going on under that fluffy frosting. These Apple Pie Cupcakes are a sweet treat with ingredients you can pronounce and a flavor that’s worth every bite.

While they’re not exactly “health food,” they do contain fruit (hello, apples!), and using real butter, cream cheese, and simple pantry staples makes them a more wholesome option than store-bought cupcakes loaded with preservatives.

If you’re watching your sugar or dairy intake, you can swap a few ingredients—like using plant-based butter or a sugar substitute—to make them suit your needs better. Just know that this version brings you the real-deal taste of fall comfort in every bite.

Here’s a closer look at the nutritional profile for one cupcake (including frosting and filling):

Nutrient	Per Serving (1 cupcake)
Serving Size	1 cupcake (approx. 100g)
Calories	280 kcal
Total Fat	13 g
Saturated Fat	7 g
Unsaturated Fat	5 g
Trans Fat	0 g
Cholesterol	55 mg
Sodium	170 mg
Carbohydrates	37 g
Fiber	1.2 g
Sugar	24 g
Protein	3.5 g
Calcium	60 mg
Iron	1.1 mg
Potassium	110 mg
Vitamin A	400 IU
Vitamin C	0.5 mg
Vitamin D	0.3 mcg
Magnesium	8 mg

Note: These values are approximate and may vary slightly depending on the specific ingredients and brands you use.

🍽️ Serving Suggestions

These Apple Pie Cupcakes are perfect for fall gatherings, Thanksgiving desserts (try this sticky-sweet Date Cake Recipe too!), or as a sweet treat to enjoy with a cup of tea or coffee — much like this fruity and moist Berry Coffee Cake Recipe.

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Cooking Time & Yield: From Mixing Bowl to Mouthful

If you’re wondering how much time you’ll need to set aside for these Apple Pie Cupcakes, don’t worry—it’s all pretty doable, even on a busy weeknight (yes, really!). Here’s the full breakdown to help you plan ahead:

Prep Time	20 minutes
Cook Time	20–22 minutes
Chilling Time	30 minutes (cooling before frosting)
Total Time	About 1 hour 15 minutes

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Yield: How Many Does This Make?

This recipe yields:

• 12 standard-sized Apple Pie Cupcakes
• Optionally, you can make 24 mini cupcakes if you’re baking for a crowd or little hands—just reduce the baking time by about 5 minutes and keep an eye on them!

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Cuisine Type

This delightful fusion of pie and cupcake is rooted in American cuisine—inspired by the classic flavors of good old-fashioned apple pie, reimagined in cupcake form. It’s comfort food with a playful twist, straight from the heart of American kitchens.

And just like that, your kitchen smells like fall, your counter is lined with golden cupcakes, and your family is already sneaking bites of that cinnamon frosting. Baking these Apple Pie Cupcakes isn’t just about dessert—it’s a little love letter to the ones you share it with (even if that someone is you after a long day).

They’re everything we crave in a cozy treat: soft, sweet, and just the right touch of spice. And hey, if someone asks, you technically baked with fruit—so that’s a win in the balanced life column, right?

Whether you serve them at your next gathering, pack one in a lunchbox, or savor it with a quiet cup of tea, these Apple Pie Cupcakes are bound to bring a few smiles. Save the recipe—you’ll be making them more than once.

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Frequently Asked Questions About Apple Pie Cupcakes

Can I substitute the apples in these Apple Pie Cupcakes?

Yes! While tart apples like Granny Smith are great for flavor and texture, you can swap them for sweeter apples like Honeycrisp or Gala if that’s what you have on hand. Just keep in mind, the final taste may be a bit less tangy and more mellow.

Can I make Apple Pie Cupcakes ahead of time?

Absolutely. You can bake the cupcakes and make the apple filling a day or two in advance. Just store the Apple Pie Cupcakes (unfrosted) in an airtight container at room temp, and keep the filling chilled in the fridge. Frost them the day you serve for the best texture.

How should I store leftover Apple Pie Cupcakes?

Once frosted, keep them in the fridge in a covered container. They’ll stay fresh for 4–5 days. You can also freeze the unfrosted cupcakes and thaw when needed.

Can I use a boxed cake mix instead of making the batter from scratch?

You can! A vanilla or spice cake mix works well if you’re in a pinch. Just be sure to still make the apple filling and frosting from scratch for that signature Apple Pie Cupcakes flavor.

Do I need to use a piping bag for the frosting?

Not at all. A spoon or spatula works just fine! The piping is just for show—but trust me, no one will complain either way.

Can these Apple Pie Cupcakes be made dairy-free?

Yes! Swap the milk for a dairy-free version like oat or almond milk, and use vegan butter and cream cheese for the frosting. The flavor still holds up beautifully.