These apple pie cupcakes are all the cozy flavors of autumn in one bite. Tender vanilla cupcakes filled with sweet apple filling and topped with cinnamon vanilla buttercream icing—they’re everything you didn’t know you needed. You’ll want to eat the frosting with a spoon!
This is one of my favorite cake mix recipes, and a little help from the store makes it even easier. Perfect for every fall dessert table or even a cozy breakfast, you’ll want to make these on repeat!
When the weather starts to cool down, I love serving these for brunch alongside my pumpkin sausage balls, a fall twist on a classic recipe, and this sausage egg bake, which can be prepared the day before.
I love everything about fall, with its warm and delicious flavors. My apple pie cupcakes are on regular rotation in the cooler months but make a delicious dessert all year. Thanks to the apple pie filling, the cupcake is incredibly moist, and the frosting has just the right sweetness and spice. These are the ultimate fall cupcakes and have been one of the most popular recipes on the blog since I posted them.
My husband and I go to the farmers’ market nearly every weekend. I love talking to all the vendors, stocking up on local produce, and tasting all the unique and delicious foods. This week, I picked up some apples from one of my favorite vendors and thinly sliced them to create the cutest little topper for these cupcakes!
Apple Pie Cupcakes
This recipe utilizes a boxed cake mix and canned apple pie filling, making it quick and easy. It’s a delicious twist on two classic desserts, apple pie and cupcakes, making an impressive presentation on any dessert or brunch table. I love making extra cinnamon vanilla buttercream frosting to serve alongside. Enjoy!
Core Ingredients
A complete list of ingredients and instructions is in the recipe card below.
- Boxed yellow or vanilla cake mix keeps this recipe quick and easy.
- Apple pie filling adds a ton of apple flavor to the cupcakes and keeps them moist.
- Good quality butter to make the most delicious frosting.
- Powdered sugar, brown sugar, quality cinnamon, and vanilla for extra flavor.
- Fresh apples for the top – optional.
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How To Make Apple Pie Filling
If you prefer to make your own apple pie filling, it’s easier than you might think. Here’s a quick and easy recipe that I’ve made for years.
Ingredients
-
- 2 cups finely diced & peeled apples
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 2 teaspoons cornstarch
- 2 teaspoons apple juice or water
Instructions
-
- Add the apples, butter, brown sugar, and cinnamon to a small saucepan.
- Bring to a simmer over medium heat and cook for five minutes.
- While that happens, mix the cornstarch with the apple juice or water.
- When most of the liquid is evaporated, stir in the lemon juice and cornstarch/liquid mixture.
- Turn the heat off and stir vigorously until the mixture thickens.
- Cool the mixture completely before filling the apples
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Apple Pie Cupcakes Instructions
- Prepare the batter according to the package directions.
- Fill a 12-cup muffin pan 2/3 of the way full with the batter. (a cookie scoop makes this easy)
- Bake according to the package directions. Let cool.
- Use a small paring knife to remove the center of the cupcake.
- Spoon a little of the apple pie filling into the center.
- Use a hand mixer to make the frosting, then pipe it onto the cupcakes.
- Thinly slice a fresh apple and garnish just before serving.
Note: Let the cupcakes cool completely before frosting, or you’ll end up with a runny mess.
Tips For Making Apple Pie Cupcakes
- Swap out the yellow or vanilla cake mix for any flavor you like. A spiced cake mix is delicious!
- Omit the frosting and add a streusel topping before baking for more added texture and goodness.
- You can use ANY combination of cake mix and pie filling you want and enjoy these for every season.
- Let the cold ingredients come to room temperature. This helps them blend more smoothly.
- If the frosting seems too soft, put it in the refrigerator for 30 to 45 minutes to firm up.
- To make these gluten-free, substitute any ingredients that meet your dietary needs.
- Only fill the cupcake liners 2/3 of the way full. Otherwise, the batter may spill over the top.
- Fresh apples turn brown quickly. Garnish the top with a fresh apple slice until just before serving.
- These will stay fresh in the refrigerator for up to 4 days. I recommend allowing them to come to room temperature before serving.
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I hope you enjoy these apple pie cupcakes. If you try them, please leave a comment below!
Apple Pie Cupcakes with Cinnamon Vanilla Buttercream Frosting
Equipment
Ingredients
Cake Ingredients
- 1 box yellow or vanilla cake mix + box ingredients
- 1 20-ounce can of apple pie filling
Frosting Ingredients
- 1 cup softened butter
- 3 cups powdered sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon milk
- 1 teaspoon vanilla (omit if using vanilla cake mix)
Instructions
Cupcakes
- Preheat the oven as directed on the cake mix.
- Line a 9-cup muffin tin with paper liners.
- Prepare batter according to box directions.
- Fill the liners with the batter, filling them two-thirds of the way full.
- Bake according to the package directions.
Frosting
- Whip the butter, brown sugar, cinnamon, and vanilla until fluffy.
- Gradually add powdered sugar, continuing to whip.
- Add milk and keep whipping until you reach the desired consistency.
- Transfer the mixture to a piping bag and set it aside.
Filling The Cupcakes
- Allow the cupcakes to cool completely.
- Use a knife to core out the center of each cupcake.
- Using a small spoon, fill the center with pie filling.
- Pipe the frosting over the pie filling, covering completely.
- Thinly slice a fresh apple and garnish just before serving.
This looks so good! What a great combination of flavors!
Thank you so much, Suzannne!
These Apple Pie Cupcakes sound absolutely delicious! I love the combination of apple and cinnamon, and the vanilla frosting is the perfect finishing touch. Can’t wait to try this recipe for my next family gathering!