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cupcake with white frosting cut in half to show apple filling
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5 from 4 votes

Apple Pie Cupcakes

These are easy apple filled cupcakes with buttercream frosting that anyone will love!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 511kcal
Author: Dorothy Kern
Cost: $8



  • 2 ½ cups (310 g) all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups buttermilk


  • 3 cups (12 ounces/348 g) Granny Smith Apples, peeled and diced small
  • 1 cup water
  • cup (134 g) granulated sugar
  • 3 tablespoons (24 g) cornstarch
  • 1 teaspoon ground cinnamon


  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (452 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons heavy whipping cream
  • 1 recipe Pie Crust Chips optional


Make the Cupcakes:

  • Preheat oven to 350°F. Line cupcake pans with liners.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Fill cupcake liners 2/3 full. Bake for 14-18 minutes, or until a toothpick comes out clean. Cool completely before filling and frosting.

Make the Filling:

  • Place water, sugar, cornstarch and cinnamon in a small to medium saucepan. Place it over medium low heat and whisk until combined. Cook, stirring almost continuously, until the mixture just starts to thicken, about 2-3 minutes.
  • Add the apples and stir to coat. Cover and reduce heat to low. Cook, stirring often, until the apples are tender and the mixture is thick, about 7-8 more minutes.
  • Remove from heat and cool completely before using.

Make the frosting:

  • Beat butter with an electric mixer until smooth, then slowly mix in powdered sugar and vanilla. Mix until creamy, then add 1 tablespoon of heavy whipping cream at a time, beating at medium-high speed, adding more cream 1 tablespoon at a time, until you have desired piping consistency.
  • Place frosting in a piping bag fit with large open star tip.

Assemble the cupcakes:

  • Use a small knife to cut a circle out of the top and part of the inside of the cupcake.
  • Fill the hole with approximately 1 tablespoon (20 g) apple pie filling.
  • Pipe frosting around the edge of the cupcake to look like the edge of the pie crust. Top with a pie crust chip, if desired.
  • Store cupcakes loosely covered in the refrigerator. Cupcakes, frosting and pie filling can be frozen for up to 3 months (before being assembled).



  • Semi-Homemade Swap: Use box cake mix to make your cupcakes and/or canned frosting in place of the buttercream. You can also use a can of pie filling in place of the homemade version, but you’ll need to slice the apples smaller so they’ll fit nicely in the cupcake.


Serving: 1serving | Calories: 511kcal | Carbohydrates: 81g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 111mg | Potassium: 140mg | Fiber: 1g | Sugar: 64g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg