This post may contain Amazon or other affiliate links. Read my disclosure policy.
Delicious apple pie filling inside and atop a spiced cupcake. Yellow cupcakes frosted with a cinnamon American buttercream. A good apple pie alternative that’s easier to serve. No pie cutter or ice cream needed!
If you find yourself with some tart apples, but not enough for an apple pie—this dessert is a perfect choice. I mean who just has 8 apples laying around for when that apple pie craving hits? Oh, you do? Sorry… no judgement (weirdo). I kid, I kid. I probably would too, but my fridge is spatially challenged.
These cupcakes are pretty straight forward. Cupcakes, pie filling, and buttercream. My favorite apples for pie filling are Granny Smith. You want a tart apple when making a pie filling, it needs to shine through all that sugar.
Assembling the Cupcakes
Carefully cut a hole in the cooled cupcakes, cut on a bias so as not to cut too deep. Spoon out some extra filling space. Trim the bottom of the cake top you cut out to make room for maximum filling.
Pipe a circle of frosting on top of cupcake and spoon some apple filling in the center. Store in the refrigerator.
These can be made ahead a day, just remove them from the fridge 30 minutes before serving. Enjoy!
Apple Pie Cupcakes
Ingredients
CUPCAKES
- ¼ cup vegetable oil
- ⅔ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
FILLING
- 2 granny smith apples peeled and chopped
- ¼ cup brown sugar
- ¼ cup sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp water
- 1 tbsp cornstarch
- 1 tbsp butter
FROSTING
- ½ cup butter softened
- 1 ¾ cups powdered sugar
- 1 tsp milk
- ½ tsp vanilla
- ½ tsp cinnamon
Instructions
- Preheat the oven to 375 F.
FILLING
- In a saucepan add butter, brown sugar, sugar, cinnamon, lemon juice, cornstarch, and apple slices.
- Cook until apples soften and the syrup is thick enough to coat the spoon. Store in a container in the fridge to chill.
CUPCAKES
- In a large bowl whisk oil, sugar, eggs, and vanilla.
- In a separate bowl mix flour, salt, and baking powder together.
- Slowly add in milk and whisk until lumps are gone.
- Line a cupcake pan with paper cups. Fill each cup up between ½ to ¾ of the way up.
- Bake for 14-16 minutes or until a toothpick comes out clean. Set aside to cool cupcakes.
FROSTING
- Whip butter and add powdered sugar. While mixing add in milk, cinnamon, and vanilla.
ASSEMBLY
- Cut a small circle out of top of the cupcake. Slant knife so as not to cut too deep. Set top aside. Spoon out some cake to make room for filling.
- Fill with cooled apple filling and place the top back on the cupcake.
- Pipe a frosting circle on top of cupcake and leave a hole in the center. Place apple filling in the center of the frosting circle.
