Apple Pie Cupcakes

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    Easy apple pie cupcakes that combine all of the comforting flavors of apple pie in cupcake form. These are the perfect fall cupcakes and taste absolutely amazing! 

    When fall arrives, I crave all things apple! These cupcakes are one of my favorite easy apple desserts, along with apple snickerdoodle mini muffins and caramel apple pie bars.

    frosted apple pie cupcakes on plate
    Today I have a delicious cupcake recipe to share with you! Apple pie is one of my all time favorite desserts, but it’s not that easy to make. So I figured I’d whip up an easy, semi-homemade cupcake version that combines all of the comforting flavors of apple pie, with a delicious cupcake! These are the ultimate fall cupcakes and are so easy and delicious. This will become your new favorite treat!

    ingredients for apple cupcakes on wood table

    Ingredients

    The ingredients needed are SO simple, check them out below. The addition of the yogurt might sound a little strange, but trust me, it makes for a super moist and delicious cupcake and really intensifies the apple flavor! (You can also use oil and water as instructed on the box).

    • Yellow cake mix: You’ll need 1 box of yellow cake mix (I prefer Betty Crocker).
    • Eggs: Add in 2 large eggs.
    • Apple juice: Use apple juice as the liquid (instead of water) to add even more apple flavor.
    • Yogurt: This makes the cupcakes extra moist and soft. I used light, apple flavored yogurt.
    • Apple pie filling: You can used the canned version or make a homemade apple pie filling
    • Cinnamon: Gives them even more spice flavor.
    apple pie filling in food processor

    How to make apple pie cupcakes

    Scroll down for the printable recipe.

    BATTER. Mix together the cake mix, eggs, juice, yogurt and cinnamon in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Fill cupcake liners about 2/3 of the way full with batter.

    FILLING. Coarsely chop the filling so that the mixture is chunky rather than in slices. Then add a spoonful of the filling on top of each batter filled muffin cup.

    BAKE. Bake at 325°F for about 17 to 19 minutes, or until a toothpick comes out clean. Remove from oven and transfer to a cooling rack to cool completely. Then frost with cinnamon cream cheese frosting (below).

    cupcake batter in muffin tin with apple filling on top

    Cinnamon cream cheese frosting

    This frosting is the perfect compliment to these cupcakes. It’s rich, creamy and has a hint of spice flavor from the cinnamon. I used a premade canned icing to make it even easier, but feel free to make a homemade cream cheese frosting if preferred.

    • One can Betty Crocker cream cheese icing
    • 1 teaspoon ground cinnamon
    • 1 Tablespoon powdered sugar (optional)

    Instructions: Beat ingredients on medium speed until light and fluffy; about a minute. Then frost your cupcakes!

    apple pie cupcakes on cooling rack

    More delicious apple desserts:

    apple pie cupcakes

    Apple Pie Cupcakes

    Course: Dessert
    Cuisine: American
    Keyword: Apple Pie Cupcakes
    Prep Time: 15 minutes
    Cook Time: 17 minutes
    Total Time: 32 minutes
    Servings: 12
    Calories: 345
    Author: Jamielyn Nye
    Easy apple pie cupcakes that combines all of the comforting flavors of apple pie in cupcake form. These are the perfect fall cupcakes and taste absolutely amazing! 

    Ingredients

    For the Cupcakes:

    • 15.25 ounce box yellow cake mix
    • 2 eggs
    • 1 cup apple juice
    • 6 ounce container light Yoplait yogurt (apple flavored)
    • 1 teaspoon ground cinnamon
    • 1 cup apple pie filling

    For the Frosting:

    • 16 ounce container Betty Crocker cream cheese icing
    • 1 teaspoon ground cinnamon
    • 1 Tablespoon powdered sugar (optional)

    Instructions

    • Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
    • Pour the cake mix, eggs, apple juice, yogurt and cinnamon into a large bowl and beat on low speed for thirty seconds, then on medium speed for two minutes.
    • Fill the cupcakes liners about 2/3 of the way full with batter. Coarsely chop the apple pie filling so you have chunks rather than slices. Then add a spoonful of filling in each muffin cup.
    • Bake in oven for about 17-19 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and let cool completely.
    • While the cupcakes cool, beat together the icing, cinnamon and powdered sugar on medium speed until light and fluffy (about a minute). Then frost the cooled cupcakes with icing.

    Nutrition

    Calories: 345kcal | Carbohydrates: 66g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 364mg | Potassium: 101mg | Fiber: 1g | Sugar: 47g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
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    Recipe and photography contributed by Kristin from Yellow Bliss Road for I Heart Naptime.

    apple pie cupcake sliced in half

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