Apple Pie Cupcakes with Vanilla Buttercream

These Apple Pie Cupcakes with vanilla buttercream frosting are the perfect fall treat. Apple pie filling is layered inside a ring of sweet vanilla frosting for a taste of homemade apple pie in cupcake form!

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Everyone loves apple pie and cupcakes, so why not turn a classic American dessert into cupcakes for the ultimate delectable treat. This apple pie cupcakes recipe combines a vanilla cinnamon cake and warm spices with homemade vanilla buttercream frosting and homemade apple pie filling. A sprinkle of cinnamon sugar is added on the top to create the perfect fall dessert!

If you love apple recipes, try Caramel Apple Cake, Apple Cider Donuts or Fresh Apple Pie!

What People Are Saying About This Recipe

• “They look fabulous, taste fabulous, and they ARE fabulous!” – SAMMY
• “Hi again, I made these cupcakes yesterday and they turned out absolutely amazing!! Great reviews from everyone. People loved the fact that the apple topping was homemade, too. The whole recipe was very simple to follow and everything worked out according to plan. Thanks so much for the great instructions and wonderful recipe!” – ALLISON
• “They were easy to make and delicious. My husband does not like gluten-free food. He ate more than one and said with the frosting and apples could not tell they were gluten-free. Thank you!” – CAM (made them gluten free with a simple swap!)

Ingredient Notes

You will need basic pantry ingredients for this recipe. The cupcakes come together in 3 parts – cupcake layer, frosting and apple pie filling.

• Flour – I use both all-purpose flour and cake flour for these cupcakes, as the cake flour helps lighten the cake layer. However you can substitute the cake flour with all-purpose. You can substitute with a 1:1 gluten free all purpose flour that contains xanthan gum to make these cupcakes gluten free.  
• Unsalted Butter – You can substitute with salted butter and cut back on the salt.
• Apples – Use firm tart apples like granny smith apples for the best texture and flavor.
• Cornstarch – Thickens the apple pie filling to make a warm and sweet sauce to coat the apples. You can substitute with xanthan gum, but start with 1/2 – 1 teaspoon of xantham gum and increase, as needed.

The full ingredient list with instructions are listed in the recipe card below.

Equipment Needed

You will need a few standard tools to make cupcakes.

• Mixer – While I prefer a stand mixer, you can also use a large bowl with a hand mixer.
• Cupcake pan / muffin tin – This recipe makes approximately 24 cupcakes so I use 2 regular-size muffin cups (12 cups each).
• Cupcake liners – You can use any cupcake liners you prefer. I love to use these dark brown ones.
• Pipping bag – You can use a large zip-top bag with the corner cut off in a pinch, if needed.
• Large closed star tip for pipping – I like use Ateco 849.

How To Make Apple Pie Cupcakes

Apple pie cupcakes with vanilla buttercream frosting come together with three parts – (1) the cupcake layer, (2) the apple pie filling, and (3) the buttercream frosting.

Make the cupcakes:

1. Prepare for baking: Preheat your oven to 350°F. Add muffin liners to a muffin tin and set aside. 
2. Mix dry ingredients: In a large mixing bowl, whisk together both flours, baking powder, salt, cinnamon, and nutmeg until fully combined. 
3. Mix the wet ingredients: To a stand mixer, add the butter and sugar. Mix with the paddle attachment at medium-high speed until butter and sugar are creamed together. Add in each egg one at a time and mix until each is fully incorporated into the wet ingredients. Add the vanilla extract, then turn the speed to low.
4. Mix wet and dry ingredients together: In small batches, add the dry mixture to the wet while mixing. Each dry ingredient batch should be followed with milk and repeated until all ingredients are combined. 
5. Assemble and bake: Evenly distribute the prepared batter into each muffin tin until 3/4ths full. Bake for 20 minutes rotating the pan halfway. Let cool in the pan for 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely. Set aside. 

To make the apple filling: 

6. Cook the apples: Heat the butter in a medium-large skillet. Stir in the peeled and chopped apples, sugar and cinnamon. Heat until the fruit begins to soften and release its juices. 
7. Add liquid: Add ¾ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. 
8. Thicken the apple pie filling: In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool and set aside. 

To make the vanilla frosting: 

9. Beat the butter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes or until it is creamy and fluffy.
10. Mix the frosting: Bring the mixer speed down to low, then slowly add the powdered sugar until incorporated. Mix in the vanilla and salt, then turn up the speed and beat until light and fluffy for about 4 minutes.  

Assembling the apple pie cupcakes: 

11. Add the frosting: Pipe a ring of vanilla frosting around the edges of each cupcake.
12. Add the apple pie filling: Inside the frosting ring, evenly distribute the apple pie filling in each cupcake using the frosting as a “nest”.
13. Garnish: Sprinkle cinnamon and sugar on top of the cupcake for garnish and extra flavor.

Recipe Tips & Variations

• Use room temperature ingredients – I always recommend bringing your butter, milk and eggs to room temperature when baking.
• Cut the apples into small pieces – For best results, cut the apples into smaller even-sized pieces so that you can spoon them over the cupcakes.
• Prep ahead – You can make these in advance and store until you’re ready to serve. While the entire recipe comes together relatively easily, you can prep the different parts at different times to make it easier.
• Fill the cupcakes to 3/4 full, dividing the batter evenly between the muffin cups. Do not overfill or they will bake over.
• Make them semi-homemade – While they are worth making completely from scratch, you can make a few modifications to the recipe to save time. Use boxed vanilla cake mix for the cupcakes or canned apple pie filling.

Storage & Make Ahead

You can fully assemble the cupcakes and store in an airtight container outside of the fridge for up to 3 days. They will last for up to 1 week in the fridge.

To freeze, do not assemble the cupcakes. Store the cupcakes, frosting and apple pie filling in separate air-tight containers or freezer-safe bags for up to 2 months. Thaw overnight in the fridge before assembling and serving. You may need to lightly whip the frosting again to bring it together.

Enjoy our favorite fall cupcakes anytime and don’t forget to share this recipe with friends and family!

5 from 7 votes

Apple Pie Cupcakes with Vanilla Buttercream

By Ashley C.

Apple pie cupcakes with vanilla buttercream and cinnamon sugar are a delicious treat!

Prep: 10 minutes mins

Cook: 20 minutes mins

Cooling Time: 10 minutes mins

Total: 40 minutes mins

Servings: 20 to 24 cupcakes

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Ingredients 

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For the cupcakes:

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 1/2 cups cake flour, sifted
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 tablespoons cinnamon
• ▢ pinch of nutmeg
• ▢ pinch of ground cloves
• ▢ 1 cup (2 sticks) unsalted butter,, at room temperature
• ▢ 1 3/4 cups sugar
• ▢ 4 large eggs, at room temperature
• ▢ 2 teaspoons vanilla
• ▢ 1 1/4 cups milk

For the apple topping:

• ▢ 1 tablespoon unsalted butter
• ▢ 3 cups peeled and chopped apples
• ▢ ¼ cup sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ¾ cup water plus 2 tablespoons water, divided
• ▢ 2 teaspoons cornstarch

For the frosting:

• ▢ 1 1/2 cups (3 sticks) unsalted butter,, at room temperature
• ▢ 4 cups confectioners’ sugar, sifted
• ▢ 1 tablespoon vanilla extract
• ▢ pinch of salt

For the cinnamon-sugar topping:

• ▢ 1 1/2 teaspoons cinnamon
• ▢ 3 tablespoons sugar

Cook ModePrevent your screen from going dark

Instructions 

To make the cupcakes:

• Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
• Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
• Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.

To make the apple topping:

• While the cupcakes are baking, prepare the apple topping. Heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ¾ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cupcakes.

To make the frosting:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 4 minutes, or until light and fluffy.

To assemble:

• Whisk together the 1 1/2 teaspoons cinnamon and 3 tablespoons sugar in a small bowl. Set aside.
• Pipe frosting around the edge of each cupcake, leaving a well for the topping. Sprinkle with cinnamon sugar topping. Divide apple topping evenly among cupcakes. Enjoy!

Notes

Storing: Apple pie cupcakes from scratch can be stored outside of the fridge in an airtight container for 3-4 days. They will last up to one week in the fridge. 

Freezing: Cooled and assembled cupcakes with apple pie filling will not freeze well. However, you can store the cupcakes, frosting, and apple pie filling in separate air-tight containers or freezer-safe bags for 2 months. Thaw overnight in the fridge before assembling and serving. 

Nutrition

Serving: 0g, Calories: 492kcal, Carbohydrates: 64g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 96mg, Sodium: 82mg, Potassium: 141mg, Fiber: 1g, Sugar: 48g, Vitamin A: 810IU, Vitamin C: 0.8mg, Calcium: 66mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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This recipe was originally published in 2014. It was updated in October 2024 with new photos, recipe tips and more.