If you adore the cozy, nostalgic flavors of traditional apple pie but want something a bit more portable and fun, this Apple Pie Cupcakes Recipe is exactly what you need. Combining tender, spiced apple filling with moist, cinnamon-infused cupcake batter, these little treats capture the essence of apple pie in every bite. Whether you’re baking for a gathering or just craving a delightful dessert, these cupcakes bring warmth, sweetness, and a hint of spice all wrapped up in a single, irresistible package.
Ingredients You’ll Need
Although this Apple Pie Cupcakes Recipe requires some classic baking staples and fresh apples, each ingredient plays a vital role, bringing unique flavor, texture, and that comforting aroma we all love. From the spice blend to the simple leavening agents, everything is carefully chosen to create the perfect balance.
- 2 medium apples (Granny Smith or Honeycrisp): These provide a perfect balance of tartness and sweetness that’s key to the filling’s fresh flavor.
- 2 tbsp unsalted butter: Helps soften the apples while adding richness to the filling.
- 1/4 cup brown sugar: Adds deep caramel notes that enhance the natural sweetness of the apples.
- 1/2 tsp ground cinnamon: Infuses the filling with classic apple pie spice warmth.
- 1/4 tsp ground nutmeg: Adds a subtle, nutty spice that beautifully complements the cinnamon.
- 1 tbsp lemon juice: Brightens the apple mixture and prevents browning.
- 1 1/2 cups all-purpose flour: Forms the structure of the cupcakes, keeping them tender yet sturdy.
- 1 tsp baking powder: Gives the cupcakes their light, fluffy rise.
- 1/2 tsp baking soda: Works with the acidic ingredients for extra lift and softness.
- 1/4 tsp salt: Balances flavors and enhances sweetness.
- 1/2 tsp ground cinnamon: Adds warmth directly into the batter for that authentic apple pie feel.
- 1/4 tsp ground nutmeg: Adds a hint of exotic spice to the cupcakes.
- 1/2 cup unsalted butter, softened: Ensures the batter is rich and moist.
- 1 cup granulated sugar: Sweetens the batter evenly without overpowering.
- 2 large eggs: Bind everything and contribute to a tender crumb.
- 1 tsp vanilla extract: Enhances all the baked flavors with a gentle, aromatic note.
- 1/2 cup whole milk: Adds moisture and helps the cupcakes stay beautifully soft.
- 2 tbsp unsalted butter, melted: Used for topping and adds a buttery finish to the cupcakes.
- 1/4 cup granulated sugar and 1 tsp ground cinnamon: Sprinkled on top to create a sweet, spicy crust that’s just delightful.
How to Make Apple Pie Cupcakes Recipe
Step 1: Prepare the Spiced Apple Filling
Start by peeling, coring, and dicing your apples into small cubes to ensure they cook evenly. In a skillet, melt the butter over medium heat before adding your apples along with brown sugar, cinnamon, nutmeg, and lemon juice. Cook everything for about 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. This careful cooking breathes life into the filling, making it juicy and bursting with warm, familiar flavors. Set it aside to cool while you prepare your batter.
Step 2: Preheat Oven and Prepare Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep your cupcakes perfectly shaped and easier to remove once baked. Preparing your pans ahead saves you stress later and ensures even baking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These dry ingredients combine to give your cupcakes rise, flavor, and that tender texture we crave in an apple pie-inspired dessert.
Step 4: Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture looks pale and fluffy—about 2 to 3 minutes. This step is crucial because it incorporates air into the batter, helping your cupcakes turn out light and tender.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time to your creamed butter and sugar, mixing after each addition to fully incorporate them. Follow this with vanilla extract, which enhances all those wonderful flavors and adds a subtle sweetness.
Step 6: Combine Wet and Dry Ingredients
Now, slowly add your dry ingredients to the wet mixture, alternating with milk. Start and finish with the dry ingredients, mixing only until just combined. Overmixing can toughen cupcakes, so be gentle here!
Step 7: Assemble the Cupcakes
Spoon about two-thirds of the cupcake batter evenly among the 12 cupcake liners. Then, add a generous spoonful (1 to 2 tablespoons) of the cooled apple filling on top of the batter in each cup, followed by the remaining batter to cover the apples. Gently smooth the tops with a spatula for a nice finish. This layering ensures each cupcake has a delightful surprise of apples right in the center.
Step 8: Bake and Finish
Bake your cupcakes for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. While they bake, mix melted butter, granulated sugar, and cinnamon. As soon as the cupcakes come out of the oven and are still warm, brush the tops with this cinnamon-sugar butter mixture for a sweet, buttery glaze with a bit of crunch. Let them cool before serving.
How to Serve Apple Pie Cupcakes Recipe
Garnishes
Elevate your Apple Pie Cupcakes Recipe by adding a dollop of freshly whipped cream or cream cheese frosting. A light sprinkle of cinnamon or a small slice of fresh apple makes for a charming finishing touch that’s almost too pretty to eat!
Side Dishes
When serving, pair these apple pie cupcakes with a scoop of vanilla ice cream or a warm caramel sauce drizzle. It’s a dreamy combination of hot and cold, creamy and spiced, turning simple cupcakes into an indulgent dessert experience.
Creative Ways to Present
For a festive touch, arrange several cupcakes on a rustic wooden board with cinnamon sticks and whole apples around them. You can even serve them in individual mini fruit baskets or cupcake boxes wrapped with twine for an extra special gift idea or party favor.
Make Ahead and Storage
Storing Leftovers
After enjoying your Apple Pie Cupcakes Recipe, store any leftovers in an airtight container at room temperature for up to 2 days. If your room is warm, refrigeration is best to keep the frosting or topping fresh but be mindful that refrigeration can slightly dry out cupcakes.
Freezing
Want to save some for later? These cupcakes freeze beautifully. Simply place cooled cupcakes in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They keep well for up to 3 months and defrost overnight in the fridge when ready to enjoy.
Reheating
To regain that just-baked warmth, gently reheat frozen or refrigerated cupcakes in a microwave for about 15-20 seconds. This quick warm-up revives the softness and can help melt the cinnamon sugar topping slightly for an extra cozy bite.
FAQs
Can I use different types of apples for this Apple Pie Cupcakes Recipe?
Absolutely! While Granny Smith and Honeycrisp apples are great for their balance of tartness and sweetness, feel free to experiment with Fuji, Gala, or Pink Lady apples to find your favorite flavor combination. Just keep in mind the texture and sweetness level might vary slightly.
Is it possible to make these cupcakes gluten-free?
Yes! You can substitute the all-purpose flour for a gluten-free flour blend that includes a binding agent like xanthan gum. This swap usually works well but watch the texture when baking—it might be a bit denser.
Can I make the apple filling the day before?
Definitely! Preparing the apple filling a day ahead saves time on baking day and allows the flavors to meld beautifully. Just keep it chilled in an airtight container and bring it to room temperature before assembling the cupcakes.
What frosting pairs best with these apple pie cupcakes?
Cream cheese frosting is a classic choice that pairs wonderfully with the spices and apples. Vanilla buttercream also works well if you prefer something lighter. Alternatively, a simple dusting of powdered sugar keeps the focus on the cupcake itself.
How do I prevent the apples from making the cupcakes soggy?
Cooking the apple filling until the pieces are tender but still firm helps reduce excess moisture. Also, allowing the filling to cool completely before adding it to the batter prevents it from sinking and keeps your cupcakes from becoming soggy.
Final Thoughts
There’s something truly special about combining the beloved flavors of apple pie with the delightful form of cupcakes, and this Apple Pie Cupcakes Recipe hits all the right notes. Easy to make and impossible to resist, these cupcakes are sure to become a favorite in your baking repertoire. Trust me, once you try them, they’ll be the spotlight of every dessert table and the perfect excuse to gather around with loved ones for some sweet moments.
Print
Apple Pie Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious Apple Pie Cupcakes bring the classic flavors of apple pie into a perfectly portioned cupcake form. With tender diced apples cooked in cinnamon and nutmeg, mixed into a moist spiced batter, and baked to golden perfection, these cupcakes make a delightful treat perfect for any occasion.
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
- Cook the Apple Filling: Melt 2 tablespoons of unsalted butter in a pan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and set aside to cool.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened 1/2 cup butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Assemble Cupcakes: Spoon a portion of cupcake batter into the lined muffin cups, filling each about halfway. Add 1-2 tablespoons of the cooled apple filling onto the batter in each cup.
- Top with Batter: Cover the apple filling with about another tablespoon of cupcake batter, gently smoothing the tops with a spatula.
- Prepare Topping: Mix the melted butter, granulated sugar, and cinnamon in a small bowl. Sprinkle this cinnamon sugar topping evenly over each cupcake.
- Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to 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 a nice balance of sweetness and acidity.
- Be careful not to overmix the batter to keep the cupcakes light and tender.
- Make sure the apple filling is cool before adding it to the batter to prevent it from sinking or causing the batter to become too wet.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute butter with a plant-based spread and use almond or oat milk instead of whole milk.
