There’s something about the smell of cinnamon and baked apples that just takes me straight back to chilly fall afternoons at my grandma’s kitchen. Those cozy, warm memories are exactly what inspired me to create these apple pie cupcakes. Imagine all the goodness of your favorite apple pie—sweet, spiced apples tucked inside a tender cake, topped with a light glaze that feels like a hug in every bite. Sometimes, I crave apple pie but don’t want to fuss with slicing a whole pie or dealing with the crust, so these cupcakes are my shortcut to that nostalgic flavor without the hassle. Plus, they’re just the right size for a little afternoon treat or an unexpected guest. Honestly, my kids can’t get enough of them, and the smell alone will have your whole house feeling like fall, even if it’s July.
What is Apple Pie Cupcake?
Think of apple pie cupcakes as a mini celebration of the classic apple pie, but wrapped up in a soft, moist cupcake form. Instead of a pie crust, we use a spiced cake base that’s fluffy yet dense enough to hold the juicy apple filling inside. The name comes from the way these cupcakes combine the familiar elements of apple pie—cinnamon-spiced apples, a buttery cake, and a sweet glaze—into a single, convenient bite-sized treat. They’re essentially handheld apple pies with more cake and less fuss. It’s the best of both worlds if you love baking but sometimes want something less intimidating or time-consuming than a full pie. Plus, these cupcakes are perfect if you want to surprise your family or friends with a little unexpected twist on dessert.
Why you’ll love this recipe?
What I love most about these apple pie cupcakes is how easily they hit that perfect balance between comfort food and simplicity. The flavor alone is worth celebrating—the warmth of cinnamon combines with tender chunks of apple that have soaked up just enough sugar and spice to remind you of Grandma’s cozy kitchen without being overly sweet.
These are seriously simple to whip up, even if you’re new to baking. I always keep the ingredients basic and affordable—flour, apples, spices, and a touch of butter. Nothing fancy or pricey, which means you can make these any time without stressing about hunting down specialized ingredients. Plus, they’re so versatile. I’ve served them warm for breakfast on busy school mornings, packed them up for a picnic, or glammed them up with extra glaze and a sprinkle of walnuts for holiday parties.
And, between you and me, since making these, I’ve found myself skipping the whole pie on holidays. My family actually prefers these little cupcakes because they’re easy to share and never leftover! If you like apple cinnamon muffins or classic apple crisp, you’ll find these apple pie cupcakes hit similar cozy notes but with a tender crumb that’s just pure heaven.
How do I make Apple Pie cupcakes?
Quick Overview
Making these apple pie cupcakes might seem fancy, but it’s really just a straightforward process of preparing a tender spiced batter, a cinnamon-sugar apple filling, layering them thoughtfully in your cupcake tray, then baking until golden and gorgeous. The trick to their magic is in swirling the filling with the batter so you get those beautiful pockets of spiced apple in every bite, rather than just a bland cake with some topping. Trust me, even if you’re short on time or feeling a bit intimidated by fancy desserts, this recipe won’t let you down.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (I like to use bleached for extra tenderness)
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg (freshly grated works wonders)
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar (feel free to swap half with brown sugar for deeper flavor)
– 2 large eggs, at room temperature
– 1 tsp vanilla extract (real vanilla, never imitation!)
– ½ cup buttermilk (or almond milk as a dairy-free option—I did this once and it made the cupcakes even creamier!)
For the Filling:
– 2 medium apples, peeled, cored, and diced (I use Gala or Honeycrisp for perfect sweetness and texture)
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice (keeps the apples bright and fresh)
– 1 tbsp butter (to cook the apples until just softened)
For the Glaze:
– 1 cup powdered sugar, sifted
– 2-3 tbsp apple cider or milk (adjust for consistency)
– ½ tsp vanilla extract
– Pinch of cinnamon (optional, for extra apple pie vibes)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). I always line my cupcake tin with paper liners because it makes cleanup so much easier, and the cupcakes peel off beautifully. If you don’t have liners, generously butter each cup and dust with a touch of flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Getting these spices evenly mixed is key—they create that warm, cozy apple pie flavor in the batter itself.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream the softened butter with the sugar until light and fluffy—this usually takes about 3-4 minutes with an electric mixer. Then, beat in eggs one at a time, followed by the vanilla extract. Pour in the buttermilk last, mixing just until combined.
Step 4: Combine
Slowly add the dry ingredients to the wet, folding gently with a spatula until just combined. Be careful not to overmix—lumps are totally okay here, and overmixing will make the cupcakes firm instead of tender.
Step 5: Prepare Filling
While your batter rests, heat a small skillet over medium heat and melt the butter. Toss in the diced apples with sugar, cinnamon, and lemon juice. Sauté for about 4-5 minutes until the apples soften but still hold their shape. Remove from heat and let cool slightly.
Step 6: Layer & Swirl
Spoon a couple tablespoons of batter into each cupcake liner to form a base, then add a spoonful of the apple filling on top. Cover with another layer of batter. Using a skewer or a toothpick, gently swirl the batter and apple mixture to create marbling—don’t overdo it or the filling will just sink.
Step 7: Bake
Bake for 22-25 minutes or until a toothpick inserted comes out clean with just a few moist crumbs. Ovens vary, so it’s worth checking a few minutes early the first time you make these. The cupcakes should rise nicely, turn golden around the edges, and smell like autumn in your kitchen.
Step 8: Cool & Glaze
Let the cupcakes cool completely on a wire rack before glazing. To make the glaze, whisk together powdered sugar, apple cider or milk, vanilla, and a pinch of cinnamon until you get a smooth, pourable drizzle. Drizzle generously over cooled cupcakes—you can do this with a spoon or pop the glaze in a baggie and snip the corner for more control.
Step 9: Slice & Serve
As cupcakes, each one is already its own serving, but sometimes I slice a few in half and serve them warm with a little extra glaze or even a scoop of vanilla ice cream. They’re delicious both ways and taste just as good at room temperature the next day.
What to Serve It With
For Breakfast: Nothing beats pairing these apple pie cupcakes with a rich, dark roast coffee or a spiced chai latte. I like to set them out with a bit of butter and honey on the side for the kids to spread on as they like.
For Brunch: These cupcakes can easily dress up alongside a fresh fruit salad and a crisp white wine or a sparkling apple cider. A dollop of Greek yogurt or mascarpone adds a lovely creamy contrast.
As Dessert: When serving after dinner, I love to plate the cupcakes with a scoop of vanilla bean ice cream and a sprinkle of toasted pecans or walnuts. A drizzle of caramel sauce turns it into a decadent treat that everyone raves about.
For Cozy Snacks: On lazy afternoon couch sessions or rainy days, these cupcakes are just right paired with a warm cup of cinnamon tea or hot apple cider. They’re like a soft, sweet hug in cupcake form—no fuss and all comfort.
My family has this tradition of grabbing these as hand-held treats during game nights or holiday get-togethers—something quick, easy, and extra lovely that feels homemade but not overwhelming.
Top Tips for Perfecting Your Apple Pie Cupcakes
Apple Prep: Make sure your apples are diced uniformly so they cook evenly. I learned the hard way that uneven pieces either undercook or turn to mush, making the texture off. Also, peeling is a personal preference—if you like a bit of chew and extra fiber, leave the skins on, but peeling gives a smoother, cake-like feel.
Mixing Advice: Don’t rush the creaming of butter and sugar—that step aerates your batter and keeps the cupcakes tender. Also, folding in the flour gently saves you from tough cupcakes. I once overmixed and regretted the rubbery result!
Swirl Customization: Go slow when you swirl in the apple filling. A gentle touch creates pretty marbling and ensures that every bite has a perfect pocket of sweet apple. More vigorous swirling just mashes everything together, which isn’t as visually appealing or texturally interesting.
Ingredient Swaps: For dairy-free versions, almond or oat milk do wonders. I tested coconut oil for butter once, which worked but gave a noticeable coconut hint (delicious if you like that). Brown sugar deepens the flavor but can make the cupcakes a bit moister, so adjust baking time if needed.
Baking Tips: Your oven can be a little tricky with cupcakes. I find placing the pan in the middle rack prevents the bottoms from burning and the tops from browning too fast. Use a toothpick test from minute 20 onward—ovens vary! Avoid opening the oven door too often during baking, or the cupcakes might sink.
Glaze Variations: If you want a tangy twist, swap half the powdered sugar glaze liquid with a bit of fresh lemon juice or apple cider vinegar. For the kids, I sometimes mix in a touch of maple syrup for warmth and depth. Drizzle thick glazes slowly to get pretty patterns without pooling.
Through trial, error, and countless batches, I’ve found these little details really make the apple pie cupcakes shine. The more you bake them, the more you’ll find your unique spin—trust the process and have fun with it!
Storing and Reheating Tips
Room Temperature: These cupcakes hold up nicely on the counter for 1-2 days if covered with a dome or stored in an airtight container. That’s my go-to when I know we’ll eat them quickly—keeps them soft and fresh, no fridge needed.
Refrigerator Storage: Pop leftovers into a sealed container and refrigerate for up to 5 days. The glaze might harden slightly, so you can warm the cupcakes in the microwave for 10-15 seconds to bring back that gooey magic. Just make sure they’re tightly covered to prevent drying out.
Freezer Instructions: Want to save some for later? Wrap each cupcake well in plastic wrap, then place them in a freezer-safe container or bag. They’ll last up to 3 months. Thaw overnight in the fridge, then warm slightly before serving. I usually add the glaze fresh after reheating—that keeps it bright and shiny.
Glaze Timing Advice: If you plan to freeze or refrigerate them for a while, it’s best to add the glaze right before serving. Otherwise, the glaze can become dull or sticky during storage, losing that beautiful glossy finish.
Frequently Asked Questions
Final Thoughts
These apple pie cupcakes are truly one of those recipes that brings a little slice of warmth and happiness to any day. I love how they’re approachable enough to make on a busy weeknight but special enough to serve at a holiday table without stress. Every batch fills the house with that nostalgic smell that pulls everyone in, resulting in smiles and requests for seconds—something my family treasures. If you enjoy cozy apple desserts, give these a try before fall ends; I promise you’ll find yourself coming back to them again and again. And hey, don’t be shy—let me know how yours turn out, or if you tweak the recipe your way. Happy baking, friends!
apple pie cupcakes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 3 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter melted
- 1.5 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1.25 cups buttermilk
- 3 cups Granny Smith apples peeled and diced small
- 1 cup water
- 0.67 cups granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream adjust for desired consistency
- 1 recipe Pie Crust Chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line cupcake pans with liners.
- Whisk salt, baking powder, and flour in a medium bowl and set aside.
- Cream sugar into melted butter using a hand mixer until smooth. Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with buttermilk, starting and ending with flour. Mix until just combined and scrape sides of bowl.
- Fill cupcake liners two-thirds full and bake for 14-18 minutes or until a toothpick comes out clean. Cool completely before filling and frosting.
- For filling, combine water, sugar, cornstarch, and cinnamon in a saucepan over medium-low heat. Whisk and cook until thickened, about 2-3 minutes.
- Add diced apples, stir, cover, reduce heat to low, and cook until apples are tender and mixture is thick, about 7-8 minutes. Remove and cool.
- Beat softened butter with electric mixer until smooth. Slowly mix in powdered sugar and vanilla. Add heavy cream, 1 tablespoon at a time, until frosting is creamy and pipeable.
- Cut a small circle from the top and partway inside each cupcake. Fill with about 1 tablespoon of apple pie filling.
- Pipe frosting around the edge of the cupcake to resemble a pie crust. Top with a pie crust chip if desired.
- Store cupcakes loosely covered in the refrigerator. Cupcakes, frosting, and pie filling can be frozen for up to 3 months before assembly.
