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Apple Pie Cupcakes with Cinnamon Streusel Filling

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These apple pie cupcakes combine a warmly spiced vanilla cake with a caramelized apple filling, finished with silky cinnamon buttercream and a small spoonful of the filling on top. They capture the flavors of apple pie in a convenient handheld treat — easier and faster than baking a whole pie.

apple pie cupcakes with apple pie filling on top sitting on a wire cooling rack with apple in background

Spiced Cupcakes

The cupcakes are gently spiced with the classic flavors you expect in apple desserts. Ground cinnamon, allspice, and nutmeg form the base, while a touch of cardamom and ginger add depth and warmth. If you prefer convenience, substitute two teaspoons of pre-mixed apple pie spice for the individual spices.

The batter is straightforward: cream butter and sugar until light, add the egg, then alternate the dry ingredients with the milk and vanilla. This yields a tender, evenly textured cupcake.

Why alternate wet and dry ingredients?

Alternating wet and dry ingredients helps prevent overmixing. Adding all the dry ingredients at once makes the batter thick and increases the risk of overworking the gluten, which can make cupcakes dense. By adding the dry ingredients in thirds and the milk in two additions, you incorporate everything with minimal mixing for a lighter cake. Don’t skip this step — it makes a difference.

apple pie cupcake cut in half with apple pie filling in center and frosting and apple pie filling on top

How to easily fill the cupcake pan

This recipe yields 12 cupcakes. An ice cream scoop or a large cookie scoop is the easiest way to portion batter evenly — each liner should be about two-thirds full. If one cup ends up fuller than the others, simply redistribute batter from the fuller cups to the emptier ones so they bake uniformly.

Apple Pie Filling

After the apples are simmered with butter, brown sugar, lemon juice and a pinch of salt, thicken the mixture with a slurry of cornstarch and water. Bring it to a brief boil until slightly thickened, then remove from heat and cool completely before filling the cupcakes. Cooling prevents the filling from bleeding into the cake and makes assembly easier.

cupcakes on cooling rack with center of cake cut out and apple pie filling in half the cupcakes

Assembling the cupcakes

The simplest way to create a cavity for the filling is with a cupcake corer: press into the center, twist, and remove a small plug of cake, stopping about one-third of the way from the bottom. If you don’t have a corer, a small knife works — cut a shallow circle and remove the cake without cutting through the bottom.

Spoon the cooled apple filling into each hole, leveling it with the back of the spoon so it reaches the top of the cake cavity.

Cinnamon Buttercream

The buttercream is a classic American-style frosting flavored with ground cinnamon and vanilla. Beat room-temperature butter until smooth, gradually add powdered sugar, then incorporate cinnamon, vanilla and a couple tablespoons of milk. Adjust milk to reach the desired consistency — less for a stiffer frosting, more for a softer, pipeable texture.

Pipe or spread the buttercream on each cupcake. If you want a small well on top, use a spatula or the back of a spoon to create a shallow indentation in the frosting, then add a small dollop of apple filling for presentation and extra flavor.

cupcake with frosting and apple pie filling on top sitting on black wire cooling rack

Storing the cupcakes

Store finished cupcakes in an airtight container. At room temperature they keep for up to 2 days; refrigerated, they last 4–5 days. Because the buttercream firms in the fridge, remove cupcakes and let them sit 10–30 minutes before serving so the frosting softens slightly and the texture is best.

Enjoy!

For more cupcake recipes, check out:

  • Carrot Cake Cheesecake Cupcakes
  • Banana Pudding Cupcakes
  • Peach Cobbler Cupcakes

Tag me on Instagram @themarblekitchenblog if you make these, and please leave a rating and comment below. Thank you and enjoy!

cupcake with frosting and apple pie filling on top sitting on black wire cooling rack

Apple Pie Cupcakes

A spiced vanilla cupcake filled with caramelized apple filling and topped with cinnamon buttercream — the flavors of apple pie in cupcake form.
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Servings: 12 cupcakes
Calories: 479kcal
Author: Tara Kringlen

Ingredients

Apple Pie Filling

  • 2 medium apples peeled and chopped into ¼ inch pieces, about 2 cups
  • 4 tablespoon brown sugar
  • 4 tablespoon unsalted butter
  • 1 teaspoon lemon juice
  • ⅛ teaspoon kosher salt
  • 1 teaspoon cornstarch

Spice Cupcakes

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon allspice
  • ¾ cup light brown sugar packed
  • 6 tablespoon unsalted butter room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk whole or 2%

Cinnamon Buttercream

  • 3 cups powdered sugar
  • 1 cup unsalted butter room temperature
  • 1 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 2-3 tablespoon milk whole or 2%

Instructions

Apple Filling

  • In a small saucepan over medium heat, combine chopped apples, brown sugar, butter, lemon juice, and salt.
  • Stir until butter and sugar melt and the mixture begins to simmer, about 3 minutes.
  • Whisk cornstarch with water, add to the pan, and boil while stirring for 2 minutes or until the filling thickens slightly.
  • Remove from heat and let the filling cool completely before using.

Cupcakes

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cardamom, allspice, and salt. Set aside.
  • In a stand mixer or large bowl with a hand mixer, cream butter and light brown sugar on medium-high speed for about 4 minutes until light and fluffy.
  • Add the egg and mix well, scraping down the bowl as needed.
  • Whisk together the milk and vanilla in a small bowl or measuring cup and set aside.
  • Add about one-third of the dry ingredients to the butter mixture and beat until combined. Add half the milk, then continue alternating the dry and wet ingredients, ending with the dry.
  • Scoop batter into liners about two-thirds full and bake for roughly 16 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cinnamon Buttercream

  • Beat room-temperature butter until creamy.
  • Gradually add powdered sugar and mix until incorporated.
  • Add cinnamon, vanilla, and 2 tablespoons milk. Beat on medium for 2 minutes until light and fluffy, adding a third tablespoon of milk if the frosting is too thick.

Assembly

  • Use a cupcake corer or a small knife to remove a center section from each cooled cupcake, leaving the bottom intact.
  • Fill each cavity with the cooled apple filling and level to the top.
  • Pipe or spread the cinnamon buttercream over each cupcake. Optionally create a small well in the frosting and add an extra spoonful of apple filling.

Notes

Store cupcakes tightly covered at room temperature for up to 2 days or refrigerated for 4–5 days. Remove from the refrigerator about 30 minutes before serving so the buttercream comes to a comfortable texture.

Nutrition

Calories: 479kcal