These apple pie cupcakes are stuffed with a sweet apple pie filling and topped with cinnamon buttercream. Soft, moist and spiced, they taste like pie but in a cupcake!
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Apple Pie Cupcake Recipe
These apple pie cupcakes are a great solution for when you’re craving apple pie, but want an easier alternative. Each bite is full of comforting fall flavors and is the perfect ratio of apple filling to cinnamon sugar frosting.
Grab a box of your favorite yellow cake mix and some canned apple filling and you’ll be on your way to making apple filled cupcakes that are soft, fluff and delicious in no time. Along with apple dump cake these are one my favorite boxed cake mix recipes of the season!
Why I Love These Cupcakes
- Apple cupcakes using cake mix. I love a my homemade vanilla cupcakes from scratch but when I don’t have time, a box of cake mix saves time while still delicious.
- Canned apple filling. A can of apple pie filling is another easy shortcut that doesn’t compromise taste. Apple pie filled cupcakes are ready in 30 minutes!
Recipe Ingredients
- Yellow cake mix: A boxed cake mix saves time, but you can use my yellow cake recipe if you would like! You will need ingredients included on the back of the box.
- Apple pie filling: Another time-saver when it comes to this apple pie cupcake recipe.
- Ground cinnamon: Adds warm fall flavor to the tender cupcakes.
- Cinnamon buttercream frosting: Butter, powdered sugar, vanilla, heavy cream and cinnamon.
Variations
- Swap the yellow cake mix for a spice cake mix (like in my spice cake mix cookies) or use my vanilla cake mix recipe.
- Add a dash of nutmeg to the batter for even more fall flavor. Or use an apple spice blend that’s made with cinnamon, nutmeg and ground allspice.
- Make a homemade apple pie filling with fresh picked apples.
- Use cream cheese frosting or maple cream cheese frosting with a sprinkle of cinnamon for a tangier flavor. You could simply top with whipped cream, too!
- Add a crumble topping or streusel topping instead of buttercream.
- Drizzle homemade caramel sauce over icing before serving.
How to Make Apple Pie Cupcakes
- Prepare the cake mix according to package directions. Mix until the batter is smooth.
- Fill the cupcakes liners about 2/3 of the way full with batter. Coarsely chop the apple pie filling into bite sized pieces then add a spoonful of filling in each muffin cup.
- Bake at 350°F for about 17-19 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and cool completely.
- Combine frosting ingredients and pipe or spread frosting on top.
Cinnamon Buttercream Frosting
This cinnamon buttercream is the perfect compliment to these apple pie cupcakes. It’s rich, creamy and has a hint of spice flavor from the cinnamon without being too overpowering.
You can either pipe the frosting on the cupcakes, or use a knife to spread it over the top. Piping will require more frosting, so I’d recommend doubling the buttercream so that you have enough use the rest for topping this snickerdoodle muffin recipe or pumpkin spice cupcakes. I like to use a 1M star tip for best results.
After the frosting is on, drizzle some salted caramel sauce over the tops to take these cupcakes to the next level. Trust me, you won’t regret it!
Learn how to frost the perfect cupcakes with this easy step-by-step tutorial. With only a few simple tools, you’ll be frosting bakery-style cupcakes in no time.
Love apple desserts? Try my brown bag apple pie recipe, Dutch apple pie and salted caramel apple pie bars, too!
More Apple Recipes
Apple Pie Cupcakes
Video
Ingredients
For the Cupcakes:
- 15.25 ounce box yellow cake mix , plus ingredients on box
- 1 teaspoon ground cinnamon
- 1- ½ cups apple pie filling , can use a can
Frosting:
- ½ cup salted butter
- 2 ½ cups powdered sugar , measured then sifted
- 1 teaspoon vanilla extract
- 1-2 Tablespoons heavy cream , more or less as needed
- ½ to 1 teaspoon ground cinnamon
For topping (optional): caramel sauce, apple slices
Instructions
- Prepare cake mix. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners. Prepare the cake mix with 1 teaspoon cinnamon according to package directions. Mix until the batter is smooth.
- Fill cupcakes. Fill the cupcakes liners about 2/3 of the way full with batter. Coarsely chop the apple pie filling into bite sized pieces. You can add the can to a food processor to make it easier. Just be careful not to puree. Then add a spoonful of filling in each muffin cup. You don't need to use all of it, you want to leave a little space at the top.
- Bake. Bake in oven for about 17-19 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.
- Make frosting. While the cupcakes cool, beat together 1/2 cup butter, 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 1-2 Tablespoons of cream and 1/2 teaspoon cinnamon on medium speed until light and fluffy (about 1 minute). Taste and add more cinnamon if desired. Add more cream as needed.
- Frost cupcakes. Then frost the cooled cupcakes with the icing.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
For the apple pie filling Granny Smith is a favorite for baked apple treats although Honeycrisp, Pink Lady, Jonagold, Braeburn or Gala also work good.
You can store leftover cupcakes on the counter in an airtight container for up to 4 days or in the refrigerator up to 7 days. Bring to room temperature before serving.
First, don’t over bake them. Second, adding 1/2 cup yogurt or sour cream can really help your cupcakes stay extra moist.
Dot
I am a bit confused. Recipe says cake mix and ingredients on box, but answer to a comment seems to indicate that you don ‘t need the ingredients on the box, could you please clarify? Thank you.
Sarah @IHeartNaptime
Hi Dot, you need the ingredients called for on the box. see step 1 in recipe card.” Prepare the cake mix with 1 teaspoon cinnamon according to package directions.”