I made Apple Pie Filled Cupcakes that cram Thanksgiving into one bite and you have to scroll to see the tiny twist that makes the filling ridiculous.

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I adore when a cupcake tastes like real apple pie, and these Apple Pie Cupcakes Cinnamon Buttercream are exactly that. I love sticky apple chunks and the way ground cinnamon punches through the batter.

I can’t help sneaking a second one before anyone notices. But it’s the contrast, soft cake made with all purpose flour and pockets of sweetness like Apple Filled Cupcakes that keeps me coming back.

Messy crumbs, sugary glaze, tiny explosions of pie flavor. I want one right now.

I already want three, and I’ll hide them in my bag for later. Because priorities, obviously right now.

Ingredients

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All purpose flour — gives structure and tender crumb to the cupcakes.
Baking powder — makes the cupcakes rise light and fluffy.
Baking soda — reacts for extra lift and slight browning.
Salt — balances sweetness and sharpens all the flavors.
Ground cinnamon — warm spice, cozy apple-pie vibes throughout.
Ground nutmeg — subtle depth, a tiny spicy background note.
Unsalted butter — richness and moistness, it’s what makes them decadent.
Granulated sugar — sweetness plus nice browning on the tops.
Eggs — help bind, add protein, and give structure.
Vanilla extract — rounds flavors, makes everything smell inviting.
Whole milk — adds fat for tenderness and a softer crumb.
Sour cream or yogurt — keeps cupcakes moist and a bit tangy.
Apples — the star, juicy pockets of sweet-tart fruit inside.
Lemon juice — brightens apples, stops them going brown.
Butter for filling — melts into caramelized, cozy apple bits.
Brown and granulated sugar for filling — sweet, caramel notes and stickiness.
Cinnamon for filling — concentrated apple-pie flavor in each bite.
Cornstarch or flour for filling — thickens the apple mixture so it’s not runny.
Pinch of salt in filling — brings out the apple sweetness more.
Streusel brown sugar — deep molasses sweetness for crumbly topping.
Streusel flour — gives the topping structure and clumpiness.
Cold butter for streusel — creates those irresistible crunchy crumbs.
Streusel cinnamon — tiny spicy pockets on top, so comforting.
Butter for buttercream — base for smooth, creamy frosting if you want.
Powdered sugar for buttercream — sweetens and stiffens the frosting texture.
Vanilla for buttercream — adds warmth and rounds out sweetness.
Cinnamon for buttercream — optional kick that ties cupcake to pie.
Milk or cream for buttercream — loosens frosting so it pipes nicely.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 tsp vanilla extract

1/2 cup (120 ml) whole milk

1/4 cup (60 g) sour cream or plain yogurt

2 medium apples (about 2 cups diced, 300 g), peeled and cored

1 tbsp lemon juice

2 tbsp unsalted butter (for filling)

2 tbsp light brown sugar (for filling)

1 tbsp granulated sugar (for filling)

1 tsp ground cinnamon (for filling)

1 tbsp cornstarch (or 1 tbsp all purpose flour) to thicken filling

Pinch of salt (for filling)

For streusel topping: 1/2 cup (100 g) light brown sugar

For streusel topping: 1/3 cup (45 g) all purpose flour

For streusel topping: 1/4 cup (55 g) cold unsalted butter, cubed

For streusel topping: 1/2 tsp ground cinnamon

Optional cinnamon buttercream: 1/2 cup (115 g) unsalted butter, softened

Optional cinnamon buttercream: 1 1/2 to 2 cups (180 to 240 g) powdered sugar

Optional cinnamon buttercream: 1 tsp vanilla extract

Optional cinnamon buttercream: 1/2 to 1 tsp ground cinnamon

Optional cinnamon buttercream: 1 to 2 tbsp milk or cream to loosen frosting

How to Make this

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1. Preheat oven to 350F (180C) and line a 12-cup muffin tin with liners; toss the diced apples with 1 tbsp lemon juice and set aside while you make the filling and batter so they stay bright.

2. Make the apple pie filling: melt 2 tbsp unsalted butter in a skillet over medium heat, add the lemoned apples, 2 tbsp light brown sugar, 1 tbsp granulated sugar, 1 tsp cinnamon, a pinch of salt and cook 4 to 6 minutes until just tender; stir in 1 tbsp cornstarch (or 1 tbsp flour) mixed with a little cold water, simmer 1 minute until thickened, then remove from heat and let cool.

3. Whisk dry cupcake ingredients together in a bowl: 1 1/2 cups (190 g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.

4. In a separate bowl, cream 1/2 cup (115 g) softened butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; beat in 2 large room temp eggs one at a time, then mix in 1 tsp vanilla extract.

5. Alternate adding the dry mix and the wet dairy: add a third of the dry mix, then half of 1/2 cup (120 ml) whole milk mixed with 1/4 cup (60 g) sour cream or plain yogurt, repeat, ending with the last third of dry mix; mix just until combined, do not overmix.

6. Make the streusel: cut 1/4 cup (55 g) cold cubed butter into 1/2 cup (100 g) light brown sugar and 1/3 cup (45 g) flour with 1/2 tsp cinnamon until crumbly; you can use a fork, pastry cutter, or your fingers. Chill if butter gets too soft.

7. Spoon about 1 to 1 1/2 tablespoons of batter into each liner, add about 1 to 2 teaspoons of the cooled apple filling in the center, then top with more batter to almost fill the cup; sprinkle a generous pinch of streusel on top of each cupcake.

8. Bake 18 to 22 minutes at 350F until a toothpick in the cake (not the filling) comes out clean and the tops are golden; cool in the tin 5 minutes then transfer to a rack to cool completely.

9. Optional cinnamon buttercream: beat 1/2 cup (115 g) softened butter until fluffy, gradually add 1 1/2 to 2 cups powdered sugar, 1 tsp vanilla, 1/2 to 1 tsp cinnamon and 1 to 2 tbsp milk or cream to reach spreadable consistency; pipe or spread on cooled cupcakes and finish with extra streusel or a little warmed apple spooned on top.

10. Tips and hacks: use tart apples like Granny Smith for good texture, dice small so filling cooks quickly, don’t overfill the cups or they will overflow, chill streusel if it melts while working, and warm leftover filling for a spoonable topping later.

Equipment Needed

1. 12-cup muffin tin (with paper liners)
2. Medium skillet for the apple filling
3. Mixing bowls (one large for dry, one medium for wet)
4. Electric hand mixer or sturdy wooden spoon for creaming
5. Measuring cups and spoons (including a tablespoon and teaspoon)
6. Rubber spatula and a small spoon or ice-cream scoop to portion batter
7. Whisk for dry ingredients and to blend milk/sour cream
8. Pastry cutter, fork, or your fingers for making streusel
9. Cooling rack and toothpick for testing doneness

FAQ

Q: Can I use a different apple variety than the recipe calls for?

A: Yes. Use firm, slightly tart apples like Granny Smith or Honeycrisp for best texture and flavor. Softer apples like McIntosh will turn mushy, but they still work if you don't mind a softer filling.

Q: How do I stop the apple filling from getting soggy or watery?

A: Toss the diced apples with the lemon juice, cornstarch and the sugar before cooking. Cook the filling until liquid thickens and cool it a bit before folding into batter so the cupcakes don't get soggy.

Q: Can I make the streusel and filling ahead of time?

A: Totally. Make both up to 2 days ahead and store in the fridge. Reheat the filling slightly if it firms up, and break up the streusel with a fork before sprinkling on top.

Q: Do I have to use the optional cinnamon buttercream?

A: No, you don't. These cupcakes are great plain with the streusel on top, or with a dusting of powdered sugar. The buttercream makes them richer and more dessert like, but it's optional.

Q: My cupcakes dome too much or crack on top, what went wrong?

A: A big dome usually comes from overbeating the batter or oven temp being too high. Mix just until ingredients are combined and test your oven with an oven thermometer. Also fill liners no more than two thirds full.

Q: Can I freeze these cupcakes?

A: Yes. Freeze unfrosted cupcakes in a single layer until firm, then bag them. Thaw at room temp. If you froze frosted cupcakes, put them in the fridge overnight to avoid soggy frosting and bring to room temp before serving.

Apple Pie Cupcakes Recipe Substitutions and Variations

All purpose flour (1 1/2 cups): swap with 1 1/2 cups whole wheat pastry flour for nuttier flavor and a bit more fiber, or use 1 1/4 cups cake flour plus 2 tbsp all purpose flour to keep cupcakes tender. If gluten-free needed, use a 1:1 cup-for-cup GF baking blend.
Unsalted butter (1/2 cup): you can use equal amount of softened coconut oil for dairy-free cupcakes (adds a slight coconut taste), or use salted butter but cut back other salt by 1/4 tsp.
Sour cream or plain yogurt (1/4 cup): replace with 1/4 cup buttermilk or 2 tbsp milk plus 2 tbsp sour cream if you only have small amounts, or use 1/4 cup dairy-free yogurt for a non-dairy option.
Light brown sugar (streusel 1/2 cup / filling 2 tbsp): substitute with coconut sugar in equal measure for a deeper caramel note, or use packed dark brown sugar for a richer molasses flavor; for lower sweetness use 1/4 cup granulated sugar plus 1 tbsp maple syrup.

Pro Tips

1. Dice the apples small and fairly uniform so every cupcake gets a neat pocket of filling. If the pieces are too big you’ll get soggy spots or big holes. Toss them in lemon as soon as you cut them so they stay bright.

2. Don’t overmix the batter once you add the dry ingredients. Mix until you barely see flour then stop. Overmixing makes cupcakes tough, and nobody wants that.

3. Keep the streusel cold until you sprinkle it on. If your kitchen is warm, pop it in the fridge for a few minutes. Cold butter gives that nice crumbly texture; soft butter just melts into the batter.

4. Bake until a toothpick in the cake part comes out clean not the filling. The apple center may stay moist so check the cake around it, and if the tops brown too fast lower the temp 10 degrees and add a couple minutes.

Apple Pie Cupcakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Apple Pie Filled Cupcakes that cram Thanksgiving into one bite and you have to scroll to see the tiny twist that makes the filling ridiculous.

Servings

servings

Calories

444

kcal

Equipment: 1. 12-cup muffin tin (with paper liners)
2. Medium skillet for the apple filling
3. Mixing bowls (one large for dry, one medium for wet)
4. Electric hand mixer or sturdy wooden spoon for creaming
5. Measuring cups and spoons (including a tablespoon and teaspoon)
6. Rubber spatula and a small spoon or ice-cream scoop to portion batter
7. Whisk for dry ingredients and to blend milk/sour cream
8. Pastry cutter, fork, or your fingers for making streusel
9. Cooling rack and toothpick for testing doneness

Ingredients

1 1/2 cups (190 g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
1/2 cup (120 ml) whole milk
1/4 cup (60 g) sour cream or plain yogurt
2 medium apples (about 2 cups diced, 300 g), peeled and cored
1 tbsp lemon juice
2 tbsp unsalted butter (for filling)
2 tbsp light brown sugar (for filling)
1 tbsp granulated sugar (for filling)
1 tsp ground cinnamon (for filling)
1 tbsp cornstarch (or 1 tbsp all purpose flour) to thicken filling
Pinch of salt (for filling)
For streusel topping: 1/2 cup (100 g) light brown sugar
For streusel topping: 1/3 cup (45 g) all purpose flour
For streusel topping: 1/4 cup (55 g) cold unsalted butter, cubed
For streusel topping: 1/2 tsp ground cinnamon
Optional cinnamon buttercream: 1/2 cup (115 g) unsalted butter, softened
Optional cinnamon buttercream: 1 1/2 to 2 cups (180 to 240 g) powdered sugar
Optional cinnamon buttercream: 1 tsp vanilla extract
Optional cinnamon buttercream: 1/2 to 1 tsp ground cinnamon
Optional cinnamon buttercream: 1 to 2 tbsp milk or cream to loosen frosting

Directions

Preheat oven to 350F (180C) and line a 12-cup muffin tin with liners; toss the diced apples with 1 tbsp lemon juice and set aside while you make the filling and batter so they stay bright.
Make the apple pie filling: melt 2 tbsp unsalted butter in a skillet over medium heat, add the lemoned apples, 2 tbsp light brown sugar, 1 tbsp granulated sugar, 1 tsp cinnamon, a pinch of salt and cook 4 to 6 minutes until just tender; stir in 1 tbsp cornstarch (or 1 tbsp flour) mixed with a little cold water, simmer 1 minute until thickened, then remove from heat and let cool.
Whisk dry cupcake ingredients together in a bowl: 1 1/2 cups (190 g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
In a separate bowl, cream 1/2 cup (115 g) softened butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; beat in 2 large room temp eggs one at a time, then mix in 1 tsp vanilla extract.
Alternate adding the dry mix and the wet dairy: add a third of the dry mix, then half of 1/2 cup (120 ml) whole milk mixed with 1/4 cup (60 g) sour cream or plain yogurt, repeat, ending with the last third of dry mix; mix just until combined, do not overmix.
Make the streusel: cut 1/4 cup (55 g) cold cubed butter into 1/2 cup (100 g) light brown sugar and 1/3 cup (45 g) flour with 1/2 tsp cinnamon until crumbly; you can use a fork, pastry cutter, or your fingers. Chill if butter gets too soft.
Spoon about 1 to 1 1/2 tablespoons of batter into each liner, add about 1 to 2 teaspoons of the cooled apple filling in the center, then top with more batter to almost fill the cup; sprinkle a generous pinch of streusel on top of each cupcake.
Bake 18 to 22 minutes at 350F until a toothpick in the cake (not the filling) comes out clean and the tops are golden; cool in the tin 5 minutes then transfer to a rack to cool completely.
Optional cinnamon buttercream: beat 1/2 cup (115 g) softened butter until fluffy, gradually add 1 1/2 to 2 cups powdered sugar, 1 tsp vanilla, 1/2 to 1 tsp cinnamon and 1 to 2 tbsp milk or cream to reach spreadable consistency; pipe or spread on cooled cupcakes and finish with extra streusel or a little warmed apple spooned on top.
Tips and hacks: use tart apples like Granny Smith for good texture, dice small so filling cooks quickly, don’t overfill the cups or they will overflow, chill streusel if it melts while working, and warm leftover filling for a spoonable topping later.

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.