There's nothing like freshly baked apple pie when the weather starts to dip. The only thing that might be better than apple pie? Apple pie cupcakes! These incredibly soft, fluffy cupcakes are packed with the same irresistible apple pie flavor as the iconic fall dessert, and topped with decadent creamy frosting. It's a great way to use in-season apples this fall and offers a fun twist on a much-loved classic dessert. Serve them at holiday parties, Thanksgiving potlucks, or as a toothsome treat in a packed lunch.
Granny Smith apples are widely considered the best baking apple thanks to their tart flavor and firm texture. That sharp bite helps balance the sweetness of the filling and helps make these apple pie cupcakes utterly irresistible. Jonagold and Honeycrisp would be great in this recipe as well, but you may want to consider cutting the sugar down so the cupcakes don't end up overly sweet.
– Short on time? You can simplify this recipe by using apple pie filling instead of making it from scratch. Using boxed spice cake mix is another clever shortcut to help you save time.
– Take your apple pie cupcakes to the next level by drizzling them with caramel or garnishing them with a sprinkle of crushed chocolate-covered toffee.
– Turn your apple pie cupcakes into bite-sized treats by making mini versions. Mini cupcakes need about half the baking time of regular cupcakes. Also, make sure not to overfill them with the apple pie filling.
– For keto-friendly apple pie cupcakes, substitute sugar for sweetener like erythritol and opt for almond flour instead of regular flour.
– Make vegan apple pie cupcakes by using coconut oil instead of butter and swapping the eggs out for yogurt, applesauce, silken tofu, or flax eggs.
– For gluten-free cupcakes, simply use a gluten-free flour like almond flour or coconut flour in place of all-purpose flour.
Keep leftover apple pie cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can stash them in the fridge for up to 5 days, however, the cupcakes might dry out slightly.
Combine the apples, sugar, lemon juice, cinnamon, and salt, tossing to coat.
Heat the butter in the pan until melted. Pour in the apple mixture and cook until apples are tender about 5 to 6 minutes. Stir regularly.
Sprinkle in the flour, stirring until the mixture thickens. Remove from heat and allow the apple mixture to cool completely.
Preheat your oven to 350°F. Place muffin liners in a muffin tin.
In a large bowl, sift flour, baking powder, cinnamon, nutmeg, and salt, whisking to combine.
In a separate bowl, beat sugar and eggs until light and frothy using a handheld mixer.
Beat in the butter.
Add in the vanilla.
Beat in half the flour mixture.
Scrape down the sides and beat in the milk.
Beat in the remaining flour.
Pour the batter into the muffin liners.
Place a dollop of apple pie filling in each cup.
Bake for 20 to 25 minutes.
Remove from the oven.
Place on a rack to cool completely.
For the frosting, beat heavy cream, powdered sugar, and sour cream until stiff peaks form.
Scoop the frosting into a piping bag and decorate the cupcakes.
Garnish with cinnamon.
You don't want to overbake the cupcakes. Check on them about 20 minutes into baking. They're done when a toothpick inserted into the center comes out clean.