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Apple Pie Cupcakes

Soft, fluffy spiced cupcakes filled with homemade apple compote and topped with cinnamon cream cheese frosting. These Apple Pie Cupcakes taste just like mini apple pies in cupcake form — the perfect fall dessert for any occasion!
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 354

Ingredients
  

  • Apple Filling
  • 4 small tart apples, peeled, cored, and finely diced
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water
  • Cupcakes
  • 185 g cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 200 g granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 150 g milk, dairy or non-dairy
  • Cinnamon Cream Cheese Frosting
  • 60 g unsalted butter, softened
  • 125 g cream cheese, softened
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Electric hand mixer
  • muffin pan
  • Parchment liners
  • Saucepan
  • Piping bags and tips
  • Cooling rack

Method
 

  1. In a small saucepan, combine diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook until apples are tender and the mixture thickens. Add more water as needed if it gets too dry. Transfer to a bowl and let cool completely.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with parchment liners. In a bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, beat butter until creamy, then add sugar and beat until fluffy. Add eggs one at a time, then mix in vanilla.
  3. Add half of the dry ingredients to the wet mixture and mix on low speed. Add half the milk and mix again. Repeat with remaining dry ingredients and milk until the batter is smooth and just combined. Fill cupcake liners two-thirds full.
  4. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
  5. In a mixing bowl, beat butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla, then beat until smooth and fluffy. Transfer frosting to a piping bag fitted with desired tips.
  6. Use a small melon baller or knife to remove the center of each cupcake. Fill each with apple compote and top with a little extra. Pipe frosting over the top in decorative lines or swirls. Serve and enjoy!

Notes

Make Ahead: Bake cupcakes and prepare frosting up to 2 days ahead. Store cupcakes (without frosting) in an airtight container at room temperature and refrigerate frosting separately.
Storage: Frosted cupcakes can be stored in the refrigerator for up to 4 days. Bring to room temperature before serving.
Tip: Use tart apples like Granny Smith for the best flavor balance against the sweet frosting.

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