Apple Pie Cupcakes
Make my easy apple pie cupcakes for the perfect holiday treat. Bite into layers of soft sponge cake, whippy buttercream, and sweet apple pie filling.
Servings: 12 cupcakes
Equipment
- Pastry Bag with Large Tip
Ingredients
- 1 Box yellow cake mix
- 3 Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon cinnamon plus more for topping
- 1 Cup butter at room temperature
- ½ Cup brown sugar
- 1 Teaspoon vanilla extract
- 21 Ounces apple pie filling canned
Instructions
- Set the oven to the temperature listed on the cake mix box. Fill a 12-muffin tin with cupcake liners. Make and bake the cupcakes as directed and then let them cool completely.
- Using a cupcake corer or paring knife, remove the center of each cupcake.
- Spoon a tablespoon of apple pie filling into each cupcake, saving some filling for the toppings.
- Using stand mixer, cream the brown sugar, softened butter, cinnamon, and vanilla.
- Incorporate the powdered sugar slowly at a low speed.
- Add in the milk and keep mixing at a low speed. Increase the speed to medium and then whip the mixture for 1 minute or until the frosting is fluffy and light.
- Using a plastic bag with a large frosting tip, generously frost the cupcake tops. Add a teaspoon of apple pie filling on top of the frosting and sprinkle on some ground cinnamon.
Notes
Cool completely: Make sure the cupcakes are fully cooled before adding the filling or frosting to avoid melting.
Cut evenly: Use a cupcake corer or a small knife to evenly remove the centers for consistent filling in every cupcake.
Thicken the frosting: If the frosting is too thin, add more powdered sugar; if it’s too thick, add a little extra milk to reach the perfect texture.
Pipe neatly: Use a large piping tip for a professional-looking frosting swirl on top of each cupcake.
Customize the filling: Dice the apple pie filling into smaller pieces to make it easier to spoon into the cupcakes.
Extra spice: Don’t be shy with cinnamon - add a sprinkle on top of the frosting.
Balance the taste: Add some fresh lemon juice to the pie filling or buttercream to soften the sweetness in this recipe.
Cut evenly: Use a cupcake corer or a small knife to evenly remove the centers for consistent filling in every cupcake.
Thicken the frosting: If the frosting is too thin, add more powdered sugar; if it’s too thick, add a little extra milk to reach the perfect texture.
Pipe neatly: Use a large piping tip for a professional-looking frosting swirl on top of each cupcake.
Customize the filling: Dice the apple pie filling into smaller pieces to make it easier to spoon into the cupcakes.
Extra spice: Don’t be shy with cinnamon - add a sprinkle on top of the frosting.
Balance the taste: Add some fresh lemon juice to the pie filling or buttercream to soften the sweetness in this recipe.
Nutrition
Calories: 375kcal | Carbohydrates: 89g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 362mg | Potassium: 87mg | Fiber: 1g | Sugar: 65g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
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