These apple pie cupcakes are soft, moist and filled with sweet apple pie filling, then topped with cinnamon buttercream. A simple cake mix shortcut makes them an easy fall dessert!

This cupcake recipe is easy vanilla cupcakes meets apple pie in one delicious seasonal dessert. They’re perfect for parties, potlucks or Thanksgiving.

Apple pie cupcakes with cinnamon buttercream frosting on counter with some apples in the background.

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Key Takeaways: Apple Pie Cupcakes

  • Taste and texture: Soft cinnamon cupcakes with a sweet apple pie filling and creamy cinnamon buttercream.
  • Easy shortcuts: Yellow cake mix and canned apple pie filling keep the recipe simple without sacrificing cozy fall flavor.
  • Simple assembly: The filling is spooned onto the batter before baking, so there’s no need to core and fill the cupcakes afterward.

Why I Love This Recipe

When I’m craving apple pie but want something easier, these apple pie cupcakes are the perfect recipe.

Like my apple dump cake, they’re one of my favorite boxed cake mix recipes because they deliver plenty of cozy apple flavor with minimal prep.

I especially love the surprise apple filling in every bite, similar to the cinnamon-sugar apples in my caramel apple monkey bread. The homemade cinnamon buttercream makes them feel extra special.

XO - Jamielyn

Recipe Ingredients

Apple pie cupcake recipe ingredients including yellow cake mix, apple pie filling, oil, eggs and warm spices.

Find the full printable recipe with printable directions below.

  • 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

How to Make Apple Pie Cupcakes

Cake mix batter in bowl for apple pie cupcakes with cake mix.

Step 1: Prepare the cake mix according to package directions. Mix until the batter is smooth.

Cupcake batter in muffin tin with apple filling for apple pie cupcakes.

Step 2: 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.

Apple pie cupcakes in muffin pan.

Step 3: Bake at 350°F for about 17-19 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and cool completely.

Cinnamon buttercream in bowl to top apple pie cupcakes.

Step 4: Combine frosting ingredients and pipe or spread frosting on top.

One easy apple pie cupcake with fluffy cinnamon frosting and a drizzle of 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. Learn how to frost the perfect cupcakes with this easy step-by-step tutorial.

Piping will require more frosting, so I’d recommend doubling the buttercream so that you have enough use the rest for topping pumpkin spice cupcakes or churro 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!

Apple Pie Cupcakes FAQs

What apples are best for the filling?

For tIf you’re making homemade apple pie filling, Granny Smith apples are a favorite because they hold their shape and balance the sweetness with tart flavor. Honeycrisp, Pink Lady, Jonagold, Braeburn and Gala apples also work well.

What is the secret to moist cupcakes?

Avoid over mixing the batter or overbaking the cupcakes. For an extra-moist texture, you can also stir 1/2 cup plain yogurt or sour cream into the cake batter.

How do you get filling inside a cupcake?

Spoon the chopped apple pie filling directly over the cupcake batter before baking. As the cupcakes rise, the filling settles into the center, creating a surprise apple filling without needing to core the baked cupcakes.

What is the best frosting for apple cupcakes?

Cinnamon buttercream complements the apple filling and warm spices perfectly. For a tangier flavor, try cream cheese frosting or maple cream cheese frosting with a sprinkle of cinnamon. Whipped cream is a lighter option.

One apple pie cupcake cut in half to show apple filling stuffed inside.

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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 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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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.
Storage: 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.

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.