Moist and fluffy cupcakes stuffed with a sweet apple filling and then topped with cinnamon buttercream. These apple pie cupcakes are the perfect fall dessert to try this season!
Prep Time: 15 minutesminutes
Cook Time: 17 minutesminutes
Total Time: 32 minutesminutes
Servings: 24
Ingredients
For the Cupcakes:
15.25ouncebox yellow cake mix, plus ingredients on box
For topping (optional): caramel sauce, apple slices
Instructions
Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners. 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. 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 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 frosting ingredients on medium speed until light and fluffy (about 1 minute). Taste and add more cinnamon if desired. Add more cream as needed.
Then frost the cooled cupcakes with the icing.
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.