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!

Love apple desserts? Try my brown bag apple pie, Dutch apple pie and apple pie bars, too!

apple pie cupcakes on counter

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Table of Contents

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 good homemade cupcake, but I don’t always have the time to make my favorite vanilla cupcakes from scratch. A box of cake mix saves time while still tasting 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

apple pie cupcake 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.
  • Frosting: Butter, powdered sugar, vanilla, heavy cream and cinnamon.

Variations

How to Make Apple Pie Cupcakes

cupcake batter in muffin tin with apple filling
  • 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.
apple pie cupcake with caramel sauce 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.

apple pie cupcake cut in half

More easy fall desserts to make include apple fritters, spice cake mix cookies and my favorite pumpkin crunch cake!

More Apple Recipes

apple pie cupcake with caramel sauce on top

Apple Pie Cupcakes

4.97 from 27 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 24
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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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

Apple filling: If you prefer to make your own, I love this homemade apple pie filling. 
Cake mix: You could also swap the yellow cake mix for a spice cake mix or use your favorite homemade vanilla cake mix. 
Yogurt: If you want to make the cupcakes extra moist mix in 1/2 cup of sour cream or yogurt into the batter. 
Piping: If you’d like to pipe the cupcakes like I have in the photos, you will want to double the frosting. I like to use a 1M tip. Check out this post: how to frost a cupcake.

Nutrition

Calories: 178kcal, Carbohydrates: 34g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 178mg, Potassium: 23mg, Fiber: 1g, Sugar: 24g, Vitamin A: 134IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What apple is best to use in the filling?

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.

How to store leftovers?

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.

What is the secret to moist cupcakes?

First, don’t over bake them. Second, adding yogurt or sour cream can really help your cupcakes stay extra moist, I use this tip in my carrot cupcakes! Just a 1/2 cup is all you need!