Apple Pie Cupcakes

Apple Pie Cupcakes taste just like pie, but easier to make. These “easy as pie” cupcakes are sure to be a big hit this fall!

Classic Apple Pie and Apple Crisp are among our favorites to whip up during apple season! These Apple Pie Cupcakes taste just like the real thing, but in an easier cupcake form. They are sure to be favorites!!

Spiced apple

Since it’s fall and the husband and I both love pie, but baking an entire one is just too much for us, I thought I’d make a cupcake version of an apple pie! Perfect, right?!

I started off by using a cinnamon spiced cake, filling it with soft apples and topping it with some vanilla ice cream frosting and a crust crisp. These cupcakes are absolutely to die for! I don’t know why I didn’t think of this sooner.

I love love love the snickerdoodle cupcakes I made a while back, and these are just a new and improved version of them! If you’re curious about the vanilla ice cream frosting, I just melted a little bit of our favorite French vanilla bean ice cream and used it in place of heavy cream or milk. It adds a little something extra to it! Enjoy!

spiced batter for apple pie cupcakes

Making the Cupcakes

PREP. Preheat the oven to 350. Line 15 muffin cups with paper liners. In a medium bowl, whisk together the flours, baking powder, salt, allspice, and cinnamon.

BATTER. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla and mix to combine. Add the flour mixture in three additions, alternating with the milk. Mix until just combined.

BAKE. Scoop the batter into the prepared muffin cups, filling ¾ full. Bake 16-18 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven, move to a cooling rack, and let cool completely. Do not turn off the oven.

ingredients for filling of apple pie cupcakes

To make the pie crisps

CUT. Roll out the pie crust and cut out circles from the dough. Place the circles on a parchment lined baking sheet and sprinkle with the turbinado sugar.

BAKE. Bake 8-12 minutes, until golden brown. Remove from the oven and let cool completely.

spiced apple filling for apple pie cupcakes

The Apple Filling

COMBINE. While the pie crisps are baking, combine all of the filling ingredients in a medium saucepan.

SAUTE. Cook over medium heat, stirring frequently, until the apples are soft, about 6-8 minutes.

COOL. Remove from heat and cool completely.

cut pie crisps to garnish apple pie cupcakes

To make the frosting

CREAM. Beat together the butter, vanilla, ice cream, and salt until smooth.

COMBINE. With the mixing speed on low, gradually add the powdered sugar.

BEAT. Once all of the powdered sugar has been added, turn the speed to high and beat 4-5 minutes, until fluffy.

vanilla ice cream frosting for apple pie cupcakes

Assembling the cupcakes

CUT + SCOOP. Cut a small circle out of the center of each cupcake with a cupcake corer or paring knife. Scoop some of the apple filling into the center of each cupcake.

FROST. Using an ice cream scoop, place a scoop of frosting on top.

GARNISH. Add a pie crisp to the top of the frosting for garnish.

cutting holes into apple pie cupcakes for filling

Recipe Tips

  • If using salted butter, omit the added salt in the recipe.
  • Granny Smith, Jonagold, Honey Crisp, Fuji, Braeburn, Pink Lady, and Cortland are all great choices for apples to use in the filling.
  • For a shortcut use apple pie filling instead for the center of your cupcakes.
apple pie cupcake being filled with apples

Variations

  • Drizzle with caramel sauce
  • Sprinkle some cinnamon sugar on top for some extra fall flavor
  • Add chopped walnuts or pecans to your batter for some extra crunch
  • To save time, top your cupcakes with a scoop of vanilla ice cream instead of frosting and enjoy immediately
Apple pie cupcakes on a cooling rack

Storing Info

STORE leftover cupcakes wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days.

FREEZE these cupcakes before you frost them. Allow them to cool completely, then store wrapped in plastic wrap followed by aluminum foil or in an airtight container for up to 2-3 months.

Apple pie cupcake topped with pie crisp, served on a white plate

More delicious cupcakes:

Apple Pie Cupcakes Recipe

Apple Pie Cupcakes taste just like pie, but easier to make. These “easy as pie” cupcakes are sure to be a big hit this fall!
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Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs
Servings: 15
Author: Life Made Simple Team
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Ingredients

For the cake:
  • ¾ cup all purpose flour
  • ¾ cup cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¾ cup + 2 tablespoons sugar
  • ½ cup butter - softened
  • 2 eggs
  • 1 ¼ teaspoon vanilla extract
  • 2/3 cup milk
For the filling:
  • 2 apples - peeled and diced
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • ¼ teaspoon lemon juice
  • ¼ teaspoon cinnamon
For the frosting:
  • ½ cup butter - softened
  • ¼ cup vanilla ice cream - melted
  • ½ vanilla bean - scraped
  • Pinch of salt
  • 3 cups powdered sugar
For the pie crisps:
  • 1 roll of refrigerated pie crust
  • Turbinado sugar

Instructions

  • Preheat the oven to 350. Line 15 muffin cups with paper liners. In a medium bowl, whisk together the flours, baking powder, salt, allspice, and cinnamon.
  • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Add the flour mixture in three additions, alternating with the milk. Mix until just combined.
  • Scoop the batter into the prepared muffin cups, filling ¾ full. Bake 16-18 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven, move to a cooling rack, and let cool completely. Do not turn off the oven.
  • To make the pie crisps, roll out the pie crust and cut out circles from the dough. Place the circles on a parchment lined baking sheet and sprinkle with the turbinado sugar. Bake 8-12 minutes, until golden brown. Remove from the oven and let cool completely.
  • While the pie crisps are baking, combine all of the filling ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the apples are soft, about 6-8 minutes. Remove from heat and cool completely.
  • To make the frosting, beat together the butter, vanilla, ice cream, and salt until smooth. With the mixing speed on low, gradually add the powdered sugar. Once all of the powdered sugar has been added, turn the speed to high and beat 4-5 minutes, until fluffy.
  • To assemble the cupcakes, cut a small circle out of the center of each cupcake with a cupcake corer or paring knife. Scoop some of the apple filling into the center of each cupcake. Using an ice cream scoop, place a scoop of frosting on top. Add a pie crisp to the top of the frosting for garnish.

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This recipe is brought to you by yet another Willow Bird Baking challenge! This time we had to come up with a stuffed and frosted cupcake.

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Comments:

  1. Apple Pie is one of my favorite desserts and anything in cupcakes form is always awesome and I love the idea of ice cream frosting! I am so excited to make these! I would love if you would come share it at my new linky party, FriDays Made Sweet! at CupcakesWithSPrinkles.blogspot.com