Oh, you are in for such a delightful treat with this Apple Pie Cupcakes with Cinnamon Frosting Recipe! Imagine the warm, comforting flavors of traditional apple pie transformed into a handheld cupcake bursting with tender spiced apples and topped with a luscious cinnamon frosting. It’s like a cozy hug in dessert form, perfect for sharing with friends or indulging yourself on a chilly afternoon. Trust me, these cupcakes bring all the best parts of fall baking to your kitchen without the fuss of assembling a pie crust. You’ll be whisking, baking, and frosting your way to a batch of sweet perfection that everyone will rave about.
Ingredients You’ll Need
This Apple Pie Cupcakes with Cinnamon Frosting Recipe uses simple, easily found ingredients that come together beautifully to create layers of flavor and texture. Each one plays an important role, from light and fluffy cupcakes to that melty, spiced apple filling and the creamy, aromatic frosting on top.
- All-purpose flour: The base for your cupcakes, providing structure and softness.
- Baking powder: To help the cupcakes rise to fluffy perfection.
- Salt: A pinch to balance and enhance all the sweet flavors.
- Unsalted butter: Adds richness and moistness to the cupcakes and frosting.
- Sugar (granulated and brown): Brown sugar gives that deep caramel note, while granulated sugar sweetens the cupcake batter and apple filling.
- Eggs: They bind ingredients and add tenderness.
- Vanilla extract: A dash to enhance all the flavors with cozy warmth.
- Whole milk: Helps keep the cupcakes soft and moist.
- Apples: The star of the filling, peeled and chopped for a tender, cinnamony bite.
- Ground cinnamon: Essential for that signature autumn-spiced flavor.
- Cornstarch and water (optional): For thickening your apple filling if needed.
- Powdered sugar: The sweet base for your fluffy cinnamon frosting.
- Heavy cream or milk: Smoothes out the frosting to the perfect spreadable consistency.
How to Make Apple Pie Cupcakes with Cinnamon Frosting Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In one bowl, combine the flour, baking powder, and salt to make your dry mix. Then, in a separate large bowl, cream the butter and sugar until it becomes light and fluffy—this usually takes about three minutes and is worth the effort for a tender crumb. Add the eggs one at a time, making sure each one mixes fully before adding the next, then stir in the vanilla. Alternate adding your dry ingredients with the milk, starting and ending with the dry mix, to create a luscious, smooth batter that’s ready to bake.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Pop them into your preheated oven for 18 to 20 minutes, checking for doneness by inserting a toothpick into the center—it should come out clean. Once baked, let them cool in the pan for five minutes before moving them to a wire rack to cool completely. This step keeps them from becoming soggy and ensures they’re perfectly tender.
Step 3: Make the Apple Pie Filling
While your cupcakes are baking, you can prepare that dreamy apple pie filling. Melt butter in a saucepan over medium heat, then add your chopped apples along with brown sugar, granulated sugar, and cinnamon. Stir frequently as the apples soften and a rich syrup forms around them. If the filling seems too runny, stir together a slurry of cornstarch and water, then add it to the mixture to thicken it up delightfully. Once ready, remove from heat and let the filling cool completely—it needs to be cool before filling the cupcakes.
Step 4: Fill the Cupcakes
Now for the fun part! Use a small knife or cupcake corer to hollow out the center of each cupcake, about halfway down. Spoon a generous amount of the cooled apple pie filling into each one, giving every bite that perfect apple surprise. This little cavity bursting with spiced apples is what makes these cupcakes truly unforgettable.
Step 5: Make the Cinnamon Frosting
Beat room temperature butter until smooth and creamy, then gradually add powdered sugar along with vanilla extract and ground cinnamon for that warm spice kick. Mix in heavy cream or milk a tablespoon at a time to reach a luscious, spreadable consistency. The cinnamon frosting is the perfect complement, balancing sweetness with spice and icing each cupcake like a gentle winter snowfall.
Step 6: Frost the Cupcakes
Once your cupcakes are cool and filled, frost them generously using a spatula or piping bag for a pretty finish. You can swirl the frosting on top to create inviting cinnamon curls that invite you for the first bite. These little works of art are not only delicious but also a feast for the eyes.
How to Serve Apple Pie Cupcakes with Cinnamon Frosting Recipe
Garnishes
To elevate your Apple Pie Cupcakes with Cinnamon Frosting Recipe even more, sprinkle a pinch of ground cinnamon or finely chopped toasted pecans on top of the frosting. A small slice of dehydrated apple or a single cinnamon stick can also add a charming touch and a hint of their lovely aromas as you serve.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy dessert experience. If you’re serving for a brunch or tea time, consider fresh fruit salad or cinnamon-spiced latte as companions—they complement the flavors without overpowering them.
Creative Ways to Present
Try arranging the cupcakes on a rustic wooden board sprinkled with cinnamon sticks and fresh apple slices for a delightful fall-inspired centerpiece. You can also serve them in cute cupcake wrappers featuring autumn colors or even create a cupcake tower layered with other spiced treats for festive occasions and gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though they’ll likely disappear fast), store the cupcakes in an airtight container at room temperature for up to two days. The apple filling keeps the center moist, but the frosting tastes best fresh, so plan to frost them just before serving if possible.
Freezing
You can freeze unfrosted cupcakes by wrapping each one individually in plastic wrap and placing them in an airtight container or freezer bag. They’ll keep beautifully for up to three months. Thaw completely at room temperature before adding your cinnamon frosting for the best texture and flavor.
Reheating
For a freshly baked feel, gently warm the cupcakes in the microwave for about 10 to 15 seconds before frosting. Avoid heating once frosted or you risk melting the frosting. Just a little warmth brings out the apple filling’s aroma and makes every bite taste as if it just came out of the oven.
FAQs
Can I use different types of apples for the filling?
Absolutely! Granny Smith apples work great for a tart contrast, but you can also use Fuji, Honeycrisp, or Gala for a sweeter filling. Just adjust the sugar slightly if your apples are very sweet.
Is it possible to make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or a similar binder to maintain the cupcake’s texture.
Can I prepare the apple filling ahead of time?
Definitely! The apple filling can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before filling your cupcakes.
What if I don’t have heavy cream for frosting?
No worries! You can use whole milk or even a non-dairy milk alternative, though heavy cream helps create a richer, fluffier texture. Just add the liquid gradually until you reach the right consistency.
Can I make these cupcakes vegan?
You can adapt this recipe by replacing the butter with vegan margarine, using plant-based milk, and substituting eggs with flax eggs or a commercial egg replacer. The apple filling and cinnamon frosting can easily be adjusted as well.
Final Thoughts
There’s truly something magical about this Apple Pie Cupcakes with Cinnamon Frosting Recipe that feels like a celebration of all the cozy flavors you love in apple pie—but with a fun and approachable twist. Whether you’re baking for a special occasion or simply craving a sweet pick-me-up, these cupcakes are sure to bring smiles around your kitchen. So, grab your ingredients, roll up your sleeves, and enjoy every moment of making and sharing this delightful treat!
Print
Apple Pie Cupcakes with Cinnamon Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Apple Pie Cupcakes with a warm, spiced cinnamon frosting combine the best of two classic desserts. Moist cupcakes are filled with a homemade apple pie filling and topped with a creamy cinnamon-infused frosting, perfect for fall celebrations or any time you crave a cozy treat.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Apple Pie Filling
- 2 large apples, peeled, cored, and chopped
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Cinnamon Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons heavy cream (or milk)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal of the cupcakes later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step is crucial for a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Apple Pie Filling: In a medium saucepan over medium heat, melt the butter. Add the chopped apples, brown sugar, granulated sugar, and ground cinnamon. Stir frequently and cook until the apples soften and the mixture becomes syrupy, about 8-10 minutes.
- Thicken Filling (Optional): If the filling is too runny, mix the cornstarch with water to create a slurry, then stir this into the apple mixture until it thickens.
- Cool Filling: Remove the saucepan from heat and allow the apple pie filling to cool completely before filling the cupcakes.
- Fill the Cupcakes: Once the cupcakes are fully cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake about halfway down, creating a cavity for the filling.
- Stuff with Filling: Spoon the cooled apple pie filling into each cupcake cavity until filled.
- Prepare Cinnamon Frosting: In a mixing bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar, mixing well. Add vanilla extract, ground cinnamon, and heavy cream or milk. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost each filled cupcake with the cinnamon frosting. Decorate as desired and serve.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for the filling to ensure they hold their shape and offer a perfect tart balance.
- The cornstarch slurry is optional and only needed if the apple filling is too watery; the filling should be thick but not dry.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk and cream.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes can be made a day ahead; just fill and frost before serving for the best texture.
