If you love the warm, comforting flavors of fall baked into a portable treat, you are going to adore this Apple Pie Cupcakes with Cinnamon Frosting Recipe. These cupcakes capture all the best parts of classic apple pie—from tender spiced cake to sweet apple filling and a luscious cinnamon-kissed frosting—wrapped together in a perfect, single-serving package. Every bite offers a cozy hug of cinnamon and apple, making this recipe an instant favorite for family gatherings, holiday celebrations, or just an everyday indulgence that feels special.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking these delightful cupcakes. Each ingredient is carefully chosen to create the perfect balance of flavors and textures that make this Apple Pie Cupcakes with Cinnamon Frosting Recipe truly shine.
- All-purpose flour: The foundation for a tender cupcake crumb that holds the filling beautifully.
- Baking powder: Ensures your cupcakes rise tall and light every time.
- Ground cinnamon: Adds that iconic warm spice taste integral to apple pie.
- Salt: Enhances the sweetness and overall flavor depth.
- Unsalted butter (softened): For richness in both cupcakes and frosting, giving a creamy texture.
- Granulated sugar: Sweetens the cupcakes without overpowering the apple and spice notes.
- Large eggs: Bind the batter together for structure and moisture.
- Vanilla extract: Elevates the aroma and flavor complexity.
- Whole milk: Provides moisture and tenderness to the cake.
- Medium apples (peeled, diced): The heart of the filling, offering natural sweetness and texture.
- Brown sugar: Intensifies the caramelized sweetness in the filling.
- Cornstarch mixed with water: Thickens the apple filling to prevent sogginess.
- Powdered sugar: The base for a smooth and sweet cinnamon frosting.
- Heavy cream or milk: Adjusts frosting consistency for piping or spreading.
How to Make Apple Pie Cupcakes with Cinnamon Frosting Recipe
Step 1: Prepare the Cupcakes
Start by preheating your oven to 350 degrees Fahrenheit and lining a 12-cup muffin tin with paper liners. Mix the dry ingredients—flour, baking powder, cinnamon, and salt—in a bowl, whisking them together to distribute the spices evenly. In another large bowl, cream the softened butter and granulated sugar until light and fluffy. This step is key to a tender crumb. Add the eggs one at a time, beating well after each addition to build a smooth batter, then stir in the vanilla extract. Alternate adding the dry ingredients and milk in batches, mixing just until everything comes together to avoid overworking the batter.
Step 2: Bake and Cool the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. The smell at this point will be deliciously inviting! Remove them from the oven and let the cupcakes cool completely before moving on to the next step, ensuring the filling won’t melt or seep out.
Step 3: Make the Apple Pie Filling
While your cupcakes are baking or cooling, melt the butter in a small saucepan over medium heat. Add the peeled and diced apples along with the brown sugar and cinnamon, cooking until the apples become soft and tender, about 5 to 7 minutes. Stir in the cornstarch mixture and cook for another 1 to 2 minutes until the filling thickens nicely. Set aside to cool—it’s essential for the filling to be at room temperature so it doesn’t affect the cupcakes’ texture.
Step 4: Core and Fill the Cupcakes
Using a knife or a cupcake corer, gently remove the center of each cupcake to create a little well for your apple pie filling. Fill each cupcake cavity with the cooled apple mixture. This surprise filling is what turns simple cupcakes into a fall-season showstopper.
Step 5: Make the Cinnamon Frosting
Beat the softened butter until creamy and smooth, then gradually add the powdered sugar, ground cinnamon, and vanilla extract. Continue beating, adding the heavy cream or milk a tablespoon at a time, until the frosting is light, fluffy, and perfect for spreading or piping. The cinnamon in the frosting ties together the flavors of the cupcakes and filling for a beautifully cohesive taste experience.
Step 6: Frost the Cupcakes
Generously spread or pipe the cinnamon frosting onto each filled cupcake. This is your chance to get creative with decoration or keep it simple and elegant. Once frosted, these Apple Pie Cupcakes with Cinnamon Frosting Recipe treats are ready to impress.
How to Serve Apple Pie Cupcakes with Cinnamon Frosting Recipe
Garnishes
A sprinkle of ground cinnamon or finely chopped toasted pecans on top of the frosting adds a lovely festive touch and enhances the cinnamon flavor. A thin apple slice or a small cinnamon stick can also make for an eye-catching presentation, perfect when serving guests.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla ice cream for an extra indulgent dessert or alongside a warm cup of spiced apple cider or freshly brewed coffee to complete a cozy autumn spread. For a lighter option, a refreshing green salad with dried cranberries and nuts balances the sweetness wonderfully.
Creative Ways to Present
Serve these cupcakes on a rustic wooden platter with a few autumn leaves scattered around for a charming seasonal display. You can also arrange them in a tiered cupcake stand as a centerpiece at fall parties or holiday gatherings. Wrapping each in a cellophane bag tied with a cinnamon stick and ribbon makes a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store the Apple Pie Cupcakes with Cinnamon Frosting Recipe in an airtight container in the refrigerator to keep the frosting fresh and the filling firm. They will maintain their best texture and flavor for up to three days. Bringing them to room temperature before serving will help the flavors shine.
Freezing
For longer storage, you can freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. Freeze the apple filling separately in an airtight container. When ready to enjoy, thaw completely before filling and frosting to maintain the perfect texture.
Reheating
If you prefer warm cupcakes, gently reheat them in the microwave for about 10 seconds after removing the frosting, which can be added fresh afterward. Avoid overheating to prevent drying out the cupcake or melting the frosting.
FAQs
Can I use any kind of apples for this recipe?
While you can use many types of apples, tart varieties like Granny Smith are ideal because they provide a nice balance to the sweetness of the frosting and cake, preventing the filling from becoming overly sweet.
Is it possible to make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure the blend includes xanthan gum or another binding agent for the best texture.
Can I prepare these cupcakes in advance for a party?
Absolutely. You can bake the cupcakes and make the apple filling a day ahead. Store them separately and fill and frost the cupcakes right before serving for the freshest taste and appearance.
What can I use instead of heavy cream in the frosting?
If you prefer a lighter option or don’t have heavy cream, whole milk or even a plant-based milk can be used. Just add it gradually to achieve the desired frosting consistency.
How do I prevent the apple filling from making the cupcakes soggy?
Cooking the apples until tender and thickening with cornstarch helps create a filling that’s thick and less likely to soak into the cupcake. Also, cooling the filling before adding it to the cupcakes is crucial to maintaining texture.
Final Thoughts
This Apple Pie Cupcakes with Cinnamon Frosting Recipe is truly one of those magical desserts that bring warmth and happiness to any occasion. Baking these feels like wrapping up in a cozy fall sweater, with every bite a reminder of homemade love and seasonal charm. I can’t wait for you to try making these at home and share them with your favorite people—they’re sure to become a heartfelt tradition!
Print
Apple Pie Cupcakes with Cinnamon Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Pie Cupcakes with Cinnamon Frosting combine the beloved flavors of classic apple pie with a moist, tender cupcake base, filled with a warm apple pie filling and topped with a creamy, spiced cinnamon frosting. Perfect for fall gatherings or anytime you crave a comforting, fruity dessert.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the apple pie filling:
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the cinnamon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine mixtures: Alternate adding the dry ingredients and the milk to the wet ingredients in batches, mixing gently until just combined to avoid overworking the batter.
- Bake cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- Prepare apple pie filling: In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and cinnamon, cooking until the apples soften, about 5 to 7 minutes. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the mixture thickens. Remove from heat and let cool.
- Fill cupcakes: Use a knife or cupcake corer to remove the center from each cooled cupcake. Spoon or pipe the cooled apple pie filling into the centers of the cupcakes.
- Make cinnamon frosting: Beat the softened butter until creamy. Gradually add powdered sugar, cinnamon, and vanilla extract, continuing to beat until smooth. Add heavy cream or milk a little at a time until the frosting reaches a fluffy consistency.
- Frost cupcakes: Pipe or spread the cinnamon frosting onto the filled cupcakes. Serve immediately or store in the refrigerator up to 3 days.
Notes
- Use tart apples like Granny Smith for an authentic apple pie flavor that balances sweetness.
- These cupcakes are best enjoyed the day they are frosted for optimal freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the apple filling to cool completely before filling the cupcakes to prevent sogginess.
