Introduction

Apple Pie Cupcakes are a delightful twist on a classic dessert, combining tender spiced apples with fluffy cake and creamy cinnamon frosting. Perfect for gatherings or a cozy treat, these cupcakes bring all the warm flavors of apple pie into an easy-to-eat single serving.

This image shows several cupcakes placed closely together on a wooden tray and a white marbled surface. Each cupcake has three clear layers: a light golden-brown cake base, a middle topping of small, shiny, caramelized chunky apple pieces with a brown cinnamon glaze, and a final layer of creamy white frosting carefully piped in two styles—some with rosette-like swirls circling the top edge, and others with a lattice pattern of frosting strips crossing over the apple topping. The creamy frosting has a smooth texture with subtle specks of cinnamon, contrasting with the glossy, textured apple pieces. The background is softly blurred to keep focus on the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small tart apples (peeled, cored, and finely diced)
30 g brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon (for filling)
50 g water
185 g cake flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon (for batter)
1/2 teaspoon salt
115 g unsalted butter (softened to room temperature, for batter)
200 g granulated sugar
3 large eggs (room temperature)
1 teaspoon vanilla extract (for batter)
150 g milk (dairy or non-dairy)
60 g unsalted butter (softened to room temperature, for frosting)
125 g cream cheese (softened to room temperature)
75 g powdered sugar
1 teaspoon ground cinnamon (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Prepare the apple filling by stirring diced apples, brown sugar, cornstarch, cinnamon, and water in a small pot. Cover and bring to a boil over medium-high heat. Uncover and cook, stirring often, until the apples are tender and excess liquid evaporates. Add a little water if it gets too dry or starts to burn. Transfer the compote to a bowl and let it cool completely.
Step 2: Preheat the oven to 350°F (175°C). Line a 12-hole muffin pan with parchment cupcake liners.
Step 3: In a small bowl, combine the cake flour, baking powder, cinnamon, and salt. Set aside.
Step 4: In a large bowl, beat the softened butter with an electric mixer until creamy. Add granulated sugar and beat until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
Step 5: Sift half of the dry ingredients into the wet mixture and mix on low speed just until combined. Add half of the milk and mix briefly. Repeat with remaining flour and milk, mixing until smooth but not overworked.
Step 6: Fill cupcake liners about two-thirds full with batter. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, beat softened butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low until smooth and thick.
Step 8: Transfer frosting to a piping bag fitted with a piping tip coupler and small ribbon piping tip. Set aside.
Step 9: Use a small melon baller or knife to scoop out about half the depth from the center of each cooled cupcake.
Step 10: Fill each hollow with apple compote, adding a small amount on top and smoothing it slightly while leaving the edges clear.
Step 11: Pipe two crisscrossing lines of frosting over the apple filling with the ribbon tip. Then switch to an open star tip and pipe a border around the cupcake edge, covering the lines.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet and tangy filling.
For a dairy-free version, substitute plant-based butter, milk, and cream cheese alternatives.
If you prefer a smoother filling, gently mash the cooked apples before filling the cupcakes.
Add chopped nuts to the frosting or sprinkle on top for extra texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow chilled cupcakes to come to room temperature before serving for the best flavor. You can also freeze the unfrosted cupcakes for up to 1 month and frost them after thawing.

How to Serve

The image shows multiple apple pie cupcakes arranged on a wooden board placed on a white marbled surface. Each cupcake has a light brown cake base visible through a white liner, with a thick layer of creamy white frosting piped around the edge in shell-like swirls. The center is filled with a generous heap of small diced cooked apples, golden brown with a shiny, cinnamon-spiced glaze. Some cupcakes are topped with a lattice made of the creamy white frosting strips crossing over the apples, adding texture and visual interest. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

Fresh apples work best for texture, but you can use thawed frozen apples. Just be sure to drain excess liquid and cook the filling longer to evaporate moisture.

How do I prevent the cupcakes from drying out?

Don’t overbake the cupcakes and allow them to cool completely before frosting. Storing them in an airtight container also helps maintain moisture.