These apple pie cupcakes are a dessert I truly enjoy making when I want something cozy, sweet, and full of fall flavor. I get the warmth of cinnamon, the softness of apple-spiced cupcakes, a creamy vanilla buttercream, and a rich apple pie filling all in one bite. They feel comforting like a classic apple pie, but much easier and more fun to serve.
Why You’ll Love This Recipe
I love this recipe because it delivers strong apple pie flavor in cupcake form without being complicated. The cupcakes stay moist thanks to applesauce and oil, and the cinnamon brings everything together beautifully. I really enjoy how the smooth vanilla buttercream balances the spiced apple filling, making each cupcake feel indulgent but not heavy. These cupcakes always feel special for fall, holidays, or any cozy gathering.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Apple Cupcakes
100 g granulated sugar
100 g dark brown sugar
210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
75 g vegetable oil
120 g sour cream, room temperature
120 g applesauce, room temperature
2 large eggs, room temperature
1 ½ teaspoons vanilla extract
Apple Pie Filling
150 g apples, cut into very small cubes
75 g granulated sugar
1 ½ tablespoons lemon juice
¾ teaspoon ground cinnamon
1 ½ teaspoons cornstarch
1 tablespoon water
¼ teaspoon vanilla bean paste
Vanilla Buttercream
200 g butter, cool room temperature
330 g powdered sugar
1 teaspoon vanilla bean paste
2 tablespoons whole milk, room temperature
Directions
I begin by preheating the oven to 160°C / 320°F and lining a 12-cup cupcake pan with liners. In a large bowl, I mix the flour, sugars, baking powder, baking soda, salt, and cinnamon until well combined. In another bowl, I stir together the vegetable oil, sour cream, applesauce, eggs, and vanilla extract.
I gently combine the wet ingredients with the dry ingredients until the batter is smooth and lump-free. I divide the batter evenly between the cupcake liners and bake for 20 to 23 minutes. Once baked, I let the cupcakes cool briefly in the pan before transferring them to a wire rack to cool completely.
While the cupcakes bake, I prepare the apple pie filling. I cook the diced apples with sugar, lemon juice, and cinnamon over medium heat until the apples are tender. I mix the cornstarch with water, lower the heat, and stir it into the apples until the filling thickens. I remove it from the heat, add the vanilla bean paste, and chill the filling until cool.
For the buttercream, I whip the butter until light and fluffy. I gradually add the powdered sugar, followed by the vanilla bean paste and milk, mixing until smooth and creamy.
To assemble, I pipe the buttercream onto the cooled cupcakes, creating a small well in the center. I spoon the apple pie filling into the middle and finish once they look full and inviting.
Servings And Timing
This recipe makes 12 cupcakes. I usually spend about 45 minutes on preparation and 20 to 23 minutes baking, with a total time of about 1 hour and 10 minutes including cooling and assembly.
Variations
When I want extra sweetness, I add a drizzle of caramel sauce on top. Sometimes I sprinkle chopped nuts like pecans or walnuts for added texture. I also enjoy swapping the vanilla buttercream for a cinnamon-flavored buttercream for a stronger spice profile.
Storage/Reheating
I store the cupcakes in an airtight container in the refrigerator. Before eating, I let them sit at room temperature so the buttercream softens. I find they taste best within two to three days.
FAQs
Can I Make These Cupcakes Ahead Of Time?
I often prepare the cupcakes, filling, and buttercream a day in advance and assemble them the next day for convenience.
How Do I Know When The Cupcakes Are Done?
I insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are fully baked.
What Apples Work Best For The Filling?
I usually use Gala, Honeycrisp, or Fuji apples, but most red apples work well.
Can I Freeze These Cupcakes?
I freeze the unfrosted cupcakes and thaw them at room temperature before adding the buttercream and filling.
Can I Change The Frosting Flavor?
I sometimes add cinnamon or a little extra vanilla to the buttercream for a different flavor profile.
Conclusion
These apple pie cupcakes with vanilla buttercream and apple pie filling are one of my favorite fall desserts to make and share. I love how they combine classic apple pie flavors with the softness of cupcakes and the richness of buttercream. Every time I bake them, they bring warmth, comfort, and a touch of celebration to the table.
These Apple Pie Cupcakes combine soft cinnamon-spiced cupcakes, creamy vanilla buttercream, and a sweet apple pie filling. Perfect for cozy fall days or holiday gatherings, they’re a fun twist on classic apple pie.
Ingredients
Apple Cupcakes:
100 g granulated sugar
100 g dark brown sugar
210 g all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
75 g vegetable oil
120 g sour cream (room temperature)
120 g applesauce (room temperature)
2 large eggs (room temperature)
1 ½ tsp vanilla extract
Apple Pie Filling:
150 g apples, finely diced
75 g granulated sugar
1 ½ tbsp lemon juice
¾ tsp ground cinnamon
1 ½ tsp cornstarch
1 tbsp water
¼ tsp vanilla bean paste
Vanilla Buttercream:
200 g butter, cool room temperature
330 g powdered sugar
1 tsp vanilla bean paste
2 tbsp whole milk (room temperature)
Instructions
Preheat oven to 160°C / 320°F. Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine oil, sour cream, applesauce, eggs, and vanilla extract.
Mix the wet ingredients into the dry until smooth and lump-free.
Divide batter evenly into liners. Bake for 20–23 minutes, or until a toothpick comes out clean. Let cool completely.
While baking, make apple pie filling: Cook diced apples, sugar, lemon juice, and cinnamon over medium heat until tender.
Mix cornstarch and water, stir into apple mixture, and cook until thickened. Remove from heat and stir in vanilla bean paste. Chill until cool.
Make buttercream: Beat butter until fluffy, then gradually mix in powdered sugar. Add vanilla bean paste and milk. Beat until smooth and creamy.
Pipe buttercream onto cooled cupcakes, leaving a small well in the center. Fill each with a spoonful of apple pie filling.
Notes
Top with a drizzle of caramel or a sprinkle of chopped nuts for extra flavor and texture.
Cinnamon buttercream is a great variation for deeper spice.
Use Honeycrisp, Gala, or Fuji apples for the filling.
Unfrosted cupcakes can be frozen and decorated later.
Let chilled cupcakes sit at room temperature before serving.
