If you adore the classic warmth and comforting flavors of apple pie, you are going to fall head over heels for this Apple Pie Cupcake Recipe. Imagine tender, spiced apple filling nestled inside moist, buttery cupcakes that deliver all the cozy vibes of dessert you love, but in a perfectly portable, individual treat. This Apple Pie Cupcake Recipe makes baking so approachable while achieving a truly delicious result that’s perfect for sharing or savoring all on your own. Each bite is like a nostalgic hug loaded with cinnamon, nutmeg, and sweet apples wrapped in cake heaven.
Ingredients You’ll Need
These ingredients are wonderfully simple and each one plays a vital role in creating the perfect harmony of flavors, texture, and that golden color we crave in a good apple dessert. With pantry staples combined with fresh apples and warm spices, you’ll be amazed at how effortlessly these cupcakes come together.
- 2 medium apples (Granny Smith or Honeycrisp): These bring the fresh, tart sweetness and tender texture to the filling.
- 2 tbsp unsalted butter: Adds richness and helps soften the apples during cooking.
- 1/4 cup brown sugar: Provides a deep, caramel-like sweetness to complement the fruit.
- 1/2 tsp ground cinnamon: Infuses that classic apple spice warmth in the filling and batter.
- 1/4 tsp ground nutmeg: Offers a subtle fragrant earthiness to layer the flavors.
- 1 tbsp lemon juice: Brightens the apple flavor and prevents browning.
- 1 1/2 cups all-purpose flour: The foundation for tender, soft cupcakes.
- 1 tsp baking powder: Provides the rise and fluffy texture.
- 1/2 tsp baking soda: Works with baking powder to give perfect lift.
- 1/4 tsp salt: Enhances all the sweet and spicy notes.
- 1/2 tsp ground cinnamon: Added to the batter for consistency in flavor.
- 1/4 tsp ground nutmeg: A pinch to round out the spice in the batter.
- 1/2 cup unsalted butter, softened: Makes the crumb soft and buttery.
- 1 cup granulated sugar: Sweetens the cupcakes and helps with browning.
- 2 large eggs: Bind ingredients together and add moisture.
- 1 tsp vanilla extract: Enhances the overall aroma and flavor depth.
- 1/2 cup whole milk: Adds moisture and richness for tender cake.
- 2 tbsp unsalted butter, melted: Used for brushing topping or adding moisture.
- 1/4 cup granulated sugar: For sprinkling on top to create a sweet crust.
- 1 tsp ground cinnamon: Mixed with sugar for that classic apple pie topping on the cupcakes.
How to Make Apple Pie Cupcake Recipe
Step 1: Cook the apple filling
Start by peeling, coring, and dicing your apples into small bite-sized pieces. Toss them into a pan with butter, brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Gently cook the mixture over medium heat, stirring now and then, until the apples are tender but still retain their shape—about 5 to 7 minutes. This step builds the heart and soul of your Apple Pie Cupcake Recipe: a spiced, fruity filling bursting with flavor. Once done, set the filling aside to cool before adding it to your cupcakes.
Step 2: Prepare your oven and muffin tin
Preheat your oven to a cozy 350°F (175°C). While it warms up, line a 12-cup muffin tin with cupcake liners to make cleanup a breeze and ensure your cupcakes come out perfectly shaped.
Step 3: Mix dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix of dry ingredients will ensure your cupcakes rise nicely, have subtle spice throughout, and develop a tender crumb.
Step 4: Cream butter and sugar
Using a hand or stand mixer, beat the softened butter and granulated sugar until the mixture becomes light, airy, and fluffy—this usually takes about 2 to 3 minutes. This beating is key to adding volume and butteriness to your cupcakes that you can almost taste.
Step 5: Add eggs and vanilla
Add the eggs one at a time to the butter mixture, making sure each one is fully incorporated before the next. Then, stir in the vanilla extract to bring that warm, inviting aroma to your batter.
Step 6: Combine wet and dry ingredients
Slowly add your dry ingredient mixture in batches, alternating with milk, starting and ending with the dry ingredients. Be gentle with your mixing—stir until just combined to keep the cupcakes light and fluffy while ensuring the batter is smooth and even.
Step 7: Assemble the cupcakes
Spoon a generous layer of cupcake batter into each liner, about halfway full. Then, add 1 to 2 tablespoons of your cooled apple filling on top of the batter in each cup. Cover the apples with a little more batter, smoothing the tops gently with a spatula to ensure an even bake and hide the surprise filling inside.
Step 8: Bake to perfection
Place the muffin tin in the oven and bake until the cupcakes are golden on top and a toothpick inserted in the cake parts comes out clean—not the apple filling—for about 18 to 22 minutes. These cupcakes emerge tender with that classic apple pie aroma filling your kitchen.
How to Serve Apple Pie Cupcake Recipe
Garnishes
A dusting of powdered sugar or a drizzle of caramel sauce can take these cupcakes from wonderful to unforgettable. For a truly indulgent touch, add a dollop of whipped cream or vanilla ice cream on top right before serving—it’s like having apple pie à la mode in mini form.
Side Dishes
Though these cupcakes hold their own beautifully, they pair wonderfully with a warm cup of chai tea or a mild coffee that complements the cinnamon and nutmeg notes without overpowering them. For a festive dessert plate, serve alongside cinnamon sugar doughnuts or a fresh fruit salad for a lighter counterbalance.
Creative Ways to Present
Try serving these cupcakes in mason jars layered with caramel sauce and whipped cream for a rustic, charming touch perfect for gatherings. You can also arrange them on a tiered stand with autumn leaves and tiny gourds for a seasonal tablescape that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Apple Pie Cupcakes store beautifully in an airtight container at room temperature for up to two days. If you want to keep them moist longer, refrigerate them up to a week, but be sure to bring them to room temperature before eating for the best flavor and texture.
Freezing
If you want to make these cupcakes ahead of time, they freeze well. Wrap each cupcake tightly in plastic wrap and place in a freezer bag or airtight container. They can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
To enjoy cupcakes warm, simply microwave a cupcake for about 15 to 20 seconds or warm it in a 300°F oven for 10 minutes. This keeps them soft while reviving the inviting apple pie aroma and taste.
FAQs
Can I use a different type of apple?
Absolutely! While Granny Smith and Honeycrisp are ideal for their balance of sweetness and tartness, you can experiment with Fuji, Pink Lady, or Gala apples. Just be mindful that sweeter varieties may make the filling a bit sweeter.
Do I have to use both baking powder and baking soda?
Yes, the combination of baking powder and baking soda ensures optimal rise and texture balance. Baking powder helps with the overall lift, while baking soda reacts with the acidic apples and lemon juice to make the cupcakes extra tender.
Can I make these cupcakes gluten-free?
Definitely! Swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Keep in mind that texture may vary slightly, but the flavor will still shine.
How long do these cupcakes keep their freshness?
At room temperature, these cupcakes stay fresh for about two days before starting to dry out. Refrigeration extends freshness up to a week, and freezing is great for up to three months.
Can I skip the apple filling and just add apple chunks to the batter?
You could, but cooking the apples first allows them to soften while absorbing the spices, which prevents them from drying out or making the cupcakes too dense. The cooked filling also distributes flavor evenly inside the cupcake.
Final Thoughts
I can’t recommend this Apple Pie Cupcake Recipe enough for anyone who loves desserts with genuine, heartwarming flavors. It’s simple, satisfying, and perfect for nearly any occasion where you want to impress with that homemade touch. Whether you’re baking for your family, friends, or just a sweet treat for yourself, these cupcakes promise joy in every bite. So grab those apples and let your kitchen fill with the irresistible scent of fall all year round!
Print
Apple Pie Cupcake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Pie Cupcakes combine the classic flavors of a traditional apple pie in a delightful single-serving cupcake form. Tender, spiced apple filling is nestled between layers of moist cinnamon-scented cupcake batter, topped off with a cinnamon sugar sprinkle. Perfect for dessert or a cozy snack.
Ingredients
Apple Filling
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Topping
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the apple filling: In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and set aside to cool.
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg. Set aside.
- Cream butter and sugar: In a large bowl, using a hand or stand mixer, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep cupcakes tender.
- Fill cupcake liners with batter: Spoon about 2 tablespoons of cupcake batter into each cupcake liner, filling them about one-third full.
- Add apple filling: Spoon 1 to 2 tablespoons of the cooled apple filling onto the batter in each liner.
- Top with remaining batter: Cover the apple filling in each cupcake with about 1 tablespoon of the remaining batter, gently smoothing the tops with a spatula.
- Add topping and bake: In a small bowl, mix melted butter, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon to create the topping. Sprinkle this mixture evenly over the cupcake tops. Bake for 20 to 25 minutes, or until a toothpick inserted into the cupcake (avoiding the apple filling) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance between sweetness and tartness.
- Make sure to let the apple filling cool completely before adding it to the batter to prevent it from sinking too much.
- Do not overmix the batter to maintain a light and fluffy texture.
- Check cupcakes at 20 minutes for doneness to avoid overbaking.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cupcakes can also be frozen for up to 3 months; thaw at room temperature before serving.
