Apple Pie Cupcakes Recipe

Apple pie filling cupcakes topped with a pie crisp on a white plate.

5 from 4 votes

Apple Pie Cupcakes are filled with tender apples, wrapped in soft spiced cake, and finished with frosting and a crisp topping for the perfect fall-inspired dessert.

Prep Time1

Cook Time1

Total Time2

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 381kcal

Author: Andrea

Ingredients

For the Cake

3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
3/4 cup + 2 tablespoons sugar
1/2 cup butter softened
2 eggs
1 1/4 teaspoon vanilla extract
2/3 cup milk

For the Filling

2 apples peeled and diced
1 tablespoon brown sugar
1 tablespoon butter
1/4 teaspoon lemon juice
1/4 teaspoon cinnamon

For the Frosting

1/2 cup butter softened
1/4 cup vanilla ice cream melted
1/2 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 degrees Fahrenheit (175 degrees Celsius). 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. Stir in the vanilla and mix to combine. Add the flour mixture in three additions, alternating with the milk. Mix until just combined.
Scoop the cupcake 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 the 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 spoonful of pie crisp to the top of the frosting for garnish.

Notes

STORE leftover Apple Filled Cupcakes wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.

You can FREEZE unfrosted cupcakes and pie crisps separately for up to 2–3 months—wrap tightly in plastic wrap followed by aluminum foil or place in a freezer-safe container. The apple filling can also be frozen.

Thaw everything in the fridge before frosting or serving. To REHEAT the apple filling, warm gently on the stovetop or microwave in short bursts until soft again.

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