Apple pie cupcakes have all the flavors of apple pie with a whipped vanilla cinnamon frosting that’s so good you’ll want to eat it with a spoon!
I love everything about fall and the warm and delicious flavors that come with it, especially my apple pie cupcakes. If apple pie and apple cake had a baby, these cupcakes are the result! The cupcake is incredibly moist, thanks to the apple pie filling, 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. I grabbed some apples from one of my favorite vendors this week, and they were perfect for these cupcakes. So, if you can get your hands on some local apples for the top, I highly recommend it. They’re just so pretty!!
Apple Pie Cupcakes
What’s To Love About
- This recipe uses a boxed cake mix and canned apple pie filling, keeping it quick and easy!
- These are a fun twist on two classic desserts!
- From start to finish, you can have these on the table in 30 minutes.
- SO delicious! Giving all the flavors of apple pie in a fluffy, moist cupcake filled with frosting so good you’ll want to eat it straight!
- Boxed yellow or vanilla cake mix keeps this recipe quick and easy.
- Apple pie filling gives the cupcakes a ton of apple flavor and keeps them moist.
- Good quality butter to make the most delicious frosting.
- Powdered sugar, brown sugar, cinnamon, and vanilla for extra flavor!
I use my favorite yellow cake mix from Trader Joe’s, but you can use any vanilla or yellow cake mix you want. When you see a product you like in stock at Trader Joe’s, grab a few extra. Their seasonal products are extremely popular and sell out quickly.
If you prefer to make your own apple pie pilling, it’s easier than you might think.
Apple Pie Filling 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
How To Make Apple Pie Filling
- 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
I know it looks like there are a lot of steps to make these cupcakes, but they’re incredibly easy to make. Once you make them, you might just even want these on your holiday table instead of apple pie!
How To Make Apple Pie Cupcakes
- Prepare the batter according to the directions on the package.
- 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 directions on the package. Let cool.
- Use a small paring knife to remove the center of the cupcake.
- Spoon the apples into the center.
- Use a hand mixer to make the frosting and pipe it on the cupcakes.
Then I fill the cupcakes with pre-made apple pie filling and top them with a whipped vanilla frosting that has a healthy dose of cinnamon.
Recipe Variations + Helpful Tips
- Swap out the yellow or vanilla cake mix for any flavor you like. A spiced cake mix is delicious!
- To omit the frosting and add some texture, sprinkle the cupcakes with a streusel topping before baking.
- 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.
- Never frost the cupcakes while they are still warm unless you want a runny mess. Let them completely cool!
- If the frosting seems too soft, put it in the refrigerator for 30 to 45 minutes to firm up.
- To make these gluten or dairy free, swap out any necessary ingredients with ones that meet your dietary needs.
- Only fill the cupcake liners 2/3 of the way full. Otherwise, the batter may spill over the top.
- To store: Store in an airtight container on your counter or refrigerator for up to 4 days.
- To reheat: If storing in the fridge, allow them to come to room temperature before serving.
- To freeze: Store unfrosted cupcakes in the freezer for up to two months.
- To reheat from frozen: Place them in the refrigerator overnight or microwave in 20-second intervals until warmed. Let cool completely before frosting.
Although you aren’t technically reheating these, they are best eaten at room temperature. You can let them sit on the counter for 30 minutes, or if you’re in a hurry, you can microwave them on LOW heat or defrost for five to ten seconds at a time. Watch them close so the frosting doesn’t melt.
If you have food sensitivities or follow a special diet, check out our dairy-free, gluten-free, low-carb, and vegetarian recipes!
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Apple Pie Cupcakes with Vanilla Cinnamon Frosting
- 1 box yellow or vanilla cake mix + box ingredients
- 1 20-ounce can of apple pie filling
- 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)
- To make the cupcakes:
- Preheat oven as directed on the cake mix.
- Line a 9-cup muffin tin with paper liners.
- Prepare batter according to box directions.
- Fill liners 2/3 full and bake according to box directions for cupcakes.
- Allow to cool completely.
- Use a knife to dice apples into smaller pieces.
- Use a knife to core out a plug in the middle of each cupcake and fill with pie filling.
- To make the frosting:
- Whip the butter, brown sugar, cinnamon, and vanilla until fluffy.
- Gradually add powdered sugar.
- Add milk until you reach the desired consistency.
- Transfer to a piping bag and frost each cupcake.