Go Back
+ servings
Apple pie cupcake with cupcake cover coming off
Print

Apple Pie Cupcakes

Apple Pie Cupcakes combine apple pie and a vanilla cupcake recipe! Fill easy cupcakes with homemade apple pie filling, frosting, and a pie crust chip.
Servings 12 cupcakes
Author Dorothy Kern

Ingredients

For the Cupcakes:

  • 12 vanilla cupcakes baked and cooled (from a box or my Perfect Vanilla Cupcake recipe)
  • 1 apple peeled and diced (about 1 heaping cup)
  • 1 tablespoon unsalted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoons ground cinnamon
  • 1 tablespoon water

For the Topping:

  • 1 refrigerated pie crust from a pack of two, or my All Butter Pie Crust
  • Granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream or milk
  •  

Instructions

  • Melt the butter in a skillet over medium-low heat. Add the apple and stir to coat. Sprinkle with the sugar and cinnamon, stir. Add water, then cover and cook on low heat until the apples are soft, stirring often, about 5-10 minutes. Let the apples cool.
  • Make the pie crust dippers: preheat oven to 400°F. Cut 2” circles from the pie crust and place them on a parchment paper lined cookie sheet. Sprinkle each with a pinch of granulated sugar. Bake for about 5-10 minutes, or until they are golden brown. Cool.
  • Make the frosting: Beat butter until smooth with a hand mixer. Slowly mix in the powdered sugar and pinch of salt until crumbly. Add vanilla and 1 tablespoon heavy whipping cream. Beat until smooth, adding more cream as needed for consistency.
  • Cut out the center of each cupcake. Add a tablespoon or so of apple filling to each cupcake. Pipe vanilla frosting around the edge of the cupcake so that you can still see the apple filling (I used a 1M tip), then top with a pie crust chip.
  • Store loosely covered in the refrigerator for up to 2 days.