I made Cinnamon Apple Pie Cupcakes with a sneaky oozy apple pie center that’s dangerously good so you better keep scrolling for the recipe.
I’m obsessed with these Apple Pie Filled Cupcakes because they taste like a crooked little slice of fall packed into a cupcake. I love that the spiced apple center hits before the moist cake, and that cinnamon sings without being annoying.
But I don’t care for fancy frosting tricks; Cinnamon Apple Pie Cupcakes with a simple buttercream make me lose my mind. I bake with real apples and ground cinnamon, no fake junk.
They’re messy, they leak tiny rivers of filling, and I keep reaching for another. Seriously, addictive little apple cupcake pies.
No regrets. I want more, always.
seriously.
Ingredients
- Flour gives structure
- Baking powder light rise
- Baking soda slight lift
- Fine salt balances sweetness
- Ground cinnamon warm spice
- Ground nutmeg cozy background spice
- Softened butter adds richness
- Granulated sugar sweetens and caramelizes
- Light brown sugar molasses note
- Eggs bind and lift
- Vanilla adds warmth
- Sour cream adds tang
- Milk thins batter gently
- Apples add bite
- Butter for filling richness
- Brown sugar filling caramelizes
- Lemon juice keeps apples bright
- Filling cinnamon boosts warmth
- Cornstarch thickens filling
- Water activates cornstarch
- Packed brown sugar streusel sweetness
- Flour for streusel crumbs
- Old fashioned oats add chew
- Cold butter makes crumbs
- Streusel cinnamon adds warmth
- Soft butter for frosting
- Powdered sugar sweet, smooth
- Vanilla in buttercream comforts
- Milk loosens frosting
- Plus apple texture contrast
- Basically cozy, nostalgic notes
- Plus crunchy topping joy
- Basically perfect party treat
- Plus fun to share
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk (whole or 2%)
- 2 medium apples (about 2 cups peeled and diced, e.g. Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter (for the filling)
- 2 tablespoons light brown sugar (for the filling)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon (for the filling)
- 1 tablespoon cornstarch (to thicken the filling)
- 1/4 cup water (to mix with cornstarch)
- 1/2 cup packed brown sugar (streusel)
- 1/2 cup all purpose flour (streusel)
- 1/4 cup old fashioned oats, optional (streusel)
- 1/4 cup cold unsalted butter, cubed (streusel)
- 1/2 teaspoon ground cinnamon (streusel)
- 4 tablespoons unsalted butter, softened (for cinnamon buttercream, optional)
- 1 1/2 cups powdered sugar (for buttercream, optional)
- 1/2 teaspoon vanilla extract (for buttercream, optional)
- 1 to 2 tablespoons milk (for buttercream, optional)
How to Make this
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
2. Make the apple filling: melt 2 tablespoons butter in a skillet over medium heat, add 2 tablespoons light brown sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice and the 2 cups peeled diced apples; cook until apples soften, about 5 minutes. Mix 1 tablespoon cornstarch with 1/4 cup water, stir into apples and simmer 1 minute until thickened, then remove from heat and let cool.
3. Stir together dry cake ingredients in a bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.
4. In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar until light and slightly fluffy. Beat in 2 large room temperature eggs one at a time, then add 1 teaspoon vanilla.
5. Alternate adding the dry mix and the wet dairy: add one third of the dry mix, then half of 1/2 cup sour cream (or plain Greek yogurt) mixed with 1/2 cup milk, repeat and finish with the last third of dry mix. Scrape bowl and stir just until combined, do not overmix.
6. Fill each muffin liner about 1/3 full with batter, add about 1 to 2 tablespoons of the cooled apple filling in the center, then top with more batter to reach about 3/4 full.
7. Make the streusel: combine 1/2 cup packed brown sugar, 1/2 cup all purpose flour, 1/4 cup old fashioned oats if using, 1/2 teaspoon cinnamon and 1/4 cup cold cubed unsalted butter; cut the butter in with a fork or pastry cutter until crumbly. Sprinkle streusel over each cupcake.
8. Bake cupcakes 18 to 22 minutes, or until a toothpick into the cake part comes out clean and the tops are golden. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
9. Optional cinnamon buttercream: beat 4 tablespoons softened unsalted butter until creamy, slowly add 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until spreadable; stir in a pinch of cinnamon. Pipe or spread on cooled cupcakes.
10. Serve: if you like, warm a few apples and spoon extra over cupcakes before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Equipment Needed
1. 12-cup muffin tin (lined or greased)
2. Ovenproof skillet or small sauté pan (for the apple filling)
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand whisk and sturdy spoon (to cream butter and eggs)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon (for folding and scraping)
7. Pastry cutter or fork (to make the streusel)
8. Cooling rack
9. Toothpick or cake tester (to check doneness)
FAQ
Apple Pie Cupcakes Recipe Substitutions and Variations
- All purpose flour: swap for whole wheat pastry flour (keeps cupcakes tender) or a 1-to-1 gluten free baking blend if you need GF. You might need a tad more liquid with whole wheat, so add 1 to 2 tablespoons milk if the batter seems too thick.
- Unsalted butter (in batter or streusel): use melted coconut oil or neutral vegetable oil (canola, sunflower). Coconut oil gives a slight coconut note, oils make the crumb a bit more moist but the streusel won’t be quite as flaky.
- Sour cream or plain Greek yogurt: plain yogurt works great (same amount) or use buttermilk thinned to the same volume. If using thinner buttermilk, reduce the milk in the recipe by about 2 tablespoons so batter texture stays right.
- Apples (filling): try firm pears like Bosc or Anjou for a softer, sweeter filling, or use peeled frozen apples if fresh aren’t available. If using frozen, thaw and drain excess liquid, and you may need to cut the cornstarch by a little if there’s extra juice.
Pro Tips
1) Use room temp eggs and dairy. They mix better so your batter won’t be lumpy and the cupcakes rise more evenly. If you forget, stick eggs in warm water for 5 minutes, it helps.
2) Don’t overmix once you add the flour. Stir until you just can’t see dry streaks. Overworking makes the crumb tough, and nobody likes a dense muffin pretending to be cake.
3) Cool the apple filling completely before adding to batter. Hot filling will sink and make a soggy bottom. If it’s still warm, pop it in the fridge for 10–15 minutes till it’s just lukewarm.
4) For an extra moist cupcake, swap half the milk for buttermilk or add 1 tablespoon of melted butter to the batter. It gives a richer flavor and keeps them soft the next day.
5) Make the streusel ahead and freeze any extra. It actually gets crumblier and less greasy after a quick freeze. Sprinkle straight from frozen and add a minute or two to bake time if needed.
Apple Pie Cupcakes Recipe
I made Cinnamon Apple Pie Cupcakes with a sneaky oozy apple pie center that’s dangerously good so you better keep scrolling for the recipe.
12
servings
425
kcal
Equipment: 1. 12-cup muffin tin (lined or greased)
2. Ovenproof skillet or small sauté pan (for the apple filling)
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer or hand whisk and sturdy spoon (to cream butter and eggs)
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon (for folding and scraping)
7. Pastry cutter or fork (to make the streusel)
8. Cooling rack
9. Toothpick or cake tester (to check doneness)
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk (whole or 2%)
2 medium apples (about 2 cups peeled and diced, e.g. Granny Smith or Honeycrisp)
2 tablespoons unsalted butter (for the filling)
2 tablespoons light brown sugar (for the filling)
1 tablespoon lemon juice
1 teaspoon ground cinnamon (for the filling)
1 tablespoon cornstarch (to thicken the filling)
1/4 cup water (to mix with cornstarch)
1/2 cup packed brown sugar (streusel)
1/2 cup all purpose flour (streusel)
1/4 cup old fashioned oats, optional (streusel)
1/4 cup cold unsalted butter, cubed (streusel)
1/2 teaspoon ground cinnamon (streusel)
4 tablespoons unsalted butter, softened (for cinnamon buttercream, optional)
1 1/2 cups powdered sugar (for buttercream, optional)
1/2 teaspoon vanilla extract (for buttercream, optional)
1 to 2 tablespoons milk (for buttercream, optional)
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
- Make the apple filling: melt 2 tablespoons butter in a skillet over medium heat, add 2 tablespoons light brown sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice and the 2 cups peeled diced apples; cook until apples soften, about 5 minutes. Mix 1 tablespoon cornstarch with 1/4 cup water, stir into apples and simmer 1 minute until thickened, then remove from heat and let cool.
- Stir together dry cake ingredients in a bowl: 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.
- In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar until light and slightly fluffy. Beat in 2 large room temperature eggs one at a time, then add 1 teaspoon vanilla.
- Alternate adding the dry mix and the wet dairy: add one third of the dry mix, then half of 1/2 cup sour cream (or plain Greek yogurt) mixed with 1/2 cup milk, repeat and finish with the last third of dry mix. Scrape bowl and stir just until combined, do not overmix.
- Fill each muffin liner about 1/3 full with batter, add about 1 to 2 tablespoons of the cooled apple filling in the center, then top with more batter to reach about 3/4 full.
- Make the streusel: combine 1/2 cup packed brown sugar, 1/2 cup all purpose flour, 1/4 cup old fashioned oats if using, 1/2 teaspoon cinnamon and 1/4 cup cold cubed unsalted butter; cut the butter in with a fork or pastry cutter until crumbly. Sprinkle streusel over each cupcake.
- Bake cupcakes 18 to 22 minutes, or until a toothpick into the cake part comes out clean and the tops are golden. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Optional cinnamon buttercream: beat 4 tablespoons softened unsalted butter until creamy, slowly add 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until spreadable; stir in a pinch of cinnamon. Pipe or spread on cooled cupcakes.
- Serve: if you like, warm a few apples and spoon extra over cupcakes before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 135g
- Total number of serves: 12
- Calories: 425kcal
- Fat: 23.3g
- Saturated Fat: 11.7g
- Trans Fat: 0.1g
- Polyunsaturated: 0.5g
- Monounsaturated: 8.3g
- Cholesterol: 79mg
- Sodium: 195mg
- Potassium: 125mg
- Carbohydrates: 60g
- Fiber: 1.2g
- Sugar: 45.3g
- Protein: 3.4g
- Vitamin A: 292IU
- Vitamin C: 1.6mg
- Calcium: 23mg
- Iron: 0.46mg
