These Apple Pie Cupcakes bring the taste of autumn right to your dessert table! Soft vanilla cupcakes are filled with sweet apple cinnamon goodness and topped with a creamy icing.
They’re like little hugs in a cupcake form! I love to serve them warm with a sprinkle of cinnamon on top—it just adds that cozy feel. Perfect for sharing, or maybe just for yourself! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cupcakes. If you’re looking for a gluten-free option, try a blend of almond flour and coconut flour, or a pre-made gluten-free flour mix. Each will give a unique flavor!
Apples: Granny Smith apples give a tartness that balances the sweetness, but you can use any apple you like! Fuji or Honeycrisp are good choices if you want a sweeter filling. For a twist, try adding some pears!
Butter: Unsalted butter is best for baking, giving you control over the salt level. If you’re dairy-free, coconut oil or a plant-based butter alternative works well too.
Buttermilk: If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This creates a similar acidity that helps your cupcakes rise.
How Do I Get the Perfect Whipped Cream Frosting?
Making whipped cream sounds simple, but it can be tricky! Start with very cold equipment: your bowl and beaters should be chilled. This helps the cream whip up faster and hold its shape.
- Pour the cold heavy whipping cream into the bowl.
- Beat on medium speed until it starts to thicken, about 2-3 minutes.
- Once it thickens, add in your sugar and spices and whip until you see stiff peaks. This means the cream holds its shape well.
Keeping your whipped cream in the fridge until you serve will help maintain its texture. Enjoy piping it high since it adds to the visual appeal of your cupcakes!
Apple Pie Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled and diced apples (such as Granny Smith or Fuji)
For the Apple Pie Filling (optional, if adding inside):
- 1 tbsp butter
- 1 cup peeled and diced apples
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 tbsp lemon juice
For the Cinnamon Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
For Garnish:
- Caramel sauce, for drizzling
- Ground cinnamon, for sprinkling
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, plus an additional 18-22 minutes for baking. Allow some extra time for the cupcakes to cool completely before frosting, making it a total of about an hour. Perfect for a delightful treat any day!
Step-by-Step Instructions:
1. Prepare the Apple Pie Filling (optional):
Start by melting the butter in a small skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir the mixture gently as the apples cook until they begin to soften and caramelize, which should take about 5 minutes. Once cooked, remove it from heat and let it cool down while you prepare the cupcakes.
2. Make the Cupcakes:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a larger bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
Next, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and finishing with the dry ingredients. Be careful not to over-mix; just combine until you see no more flour. Finally, gently fold in the fresh diced apples. If you’re using the apple pie filling, spoon a tablespoon of batter into each liner, then add a teaspoon of the filling in the center and cover it with more batter. If you’re not using the filling, simply fill each cupcake liner about 2/3 full with the batter.
3. Bake:
Place the cupcake pan in the preheated oven and bake for 18-22 minutes. You’ll know they are done when a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
4. Prepare the Cinnamon Whipped Cream Frosting:
While your cupcakes are cooling, it’s time to whip the frosting! In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Gradually add in the powdered sugar, vanilla extract, and ground cinnamon. Continue whipping until you achieve stiff peaks, meaning the cream holds its shape and is ready for piping.
5. Assemble the Cupcakes:
Once the cupcakes have cooled completely, it’s time to get them dressed! Using a piping bag fitted with a star tip, pipe the cinnamon whipped cream frosting on top of each cupcake in a swirl. Drizzle caramel sauce generously over each cupcake and lightly sprinkle with ground cinnamon for that perfect finishing touch.
6. Serve:
Your delicious Apple Pie Cupcakes are now ready to enjoy! Serve them fresh, perhaps alongside a warm beverage or a scoop of vanilla ice cream for an extra special treat. They are sure to impress everyone with their delightful flavor!
Enjoy baking and indulging in these scrumptious little apple pie delights! 😊
Can I Use Other Types of Apples?
Absolutely! While Granny Smith apples provide a nice tartness, you can also use sweeter varieties like Fuji, Honeycrisp, or Gala for a different flavor profile. Just make sure the apples are firm and fresh for the best results.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, but they may lose some fluffiness. Just allow them to come to room temperature before serving.
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes without frosting! Place them in an airtight container or a freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, thaw in the fridge overnight and frost them just before serving.
Can I Make the Frosting Ahead of Time?
Yes, you can make the cinnamon whipped cream frosting ahead of time! Store it in the fridge for up to 48 hours in an airtight container. Just give it a quick whip before piping to restore its texture before frosting your cupcakes.
