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Apple Pie Cupcakes

Apple pie cupcakes pair tender vanilla cupcakes with a cinnamon-brown sugar apple filling and fluffy buttercream. Each cupcake is filled with cooled apples and finished with a swipe or swirl of frosting.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling 5 minutes
Total Time 1 hour 8 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 apple medium, peeled, cored, and cut into 1/4-inch dice
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
For the cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp fine salt
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
For the frosting
  • 0.5 cup unsalted butter softened
  • 2 cup powdered sugar
  • 2 tbsp heavy cream

Equipment

  • 1 12-cup muffin pan

Method
 

Make the apple filling
  1. Combine the apple, brown sugar, cinnamon, and lemon juice in a small saucepan and cook over medium heat for 8–10 minutes, stirring often, until the apple is tender but still holds its shape.
  2. Stir the cornstarch and water together until smooth, then stir the mixture into the apples and simmer for 1 minute, until thickened.
  3. Transfer the filling to a bowl and let it cool completely.
Bake the cupcakes
  1. Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, whisk the sugar and oil.
  4. Whisk in the eggs one at a time and the vanilla.
  5. Add the dry ingredients to the egg mixture in three additions, alternating with the milk in two additions and beginning and ending with the dry ingredients; stir just until no dry streaks remain.
  6. Divide the batter among the liners, filling each about two-thirds full, and bake for 18–22 minutes, until the tops spring back when lightly touched and a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
Make the frosting
  1. Beat the butter in a large bowl until smooth.
  2. Add the powdered sugar gradually.
  3. Beat in the heavy cream until the frosting is fluffy.
Fill and frost
  1. Cut a small, 1-inch-deep core from the center of each cupcake.
  2. Divide the cooled apple filling among the cavities.
  3. Spread or pipe the frosting over the cupcakes.

Notes

For neat filling, let the apple mixture cool completely before adding it to the cupcakes. Store covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free swap, use plant-based butter, cream, and milk.