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!
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
- 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
- Swap the yellow cake mix for a spice cake mix or my vanilla cake mix.
- 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 all-spice.
- 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.
More easy fall desserts to make include apple fritters, spice cake mix cookies and my favorite pumpkin crunch cake!
More Apple Recipes
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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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
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 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!
Categorized as: American, Cake + Cupcakes, Desserts, Fruit Desserts, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Apple pie and cupcakes had a baby and this is what you get! LOVE!
Jamielyn,
I love so much your recipes…If I had time left I would spend most of it to cook and bake all you suggest….although some conversion in “grams” would be very much appreciated and it would it make easier… !!!!
Is there any hope to have double directions either in tbsp/ cup and in “grams or liters”?? Thanks a lot, FabtheFabulous
This looks like a great cups to grams converter! :)
Just wondering what the weight or size of the yoghurt container is. I’m in Australia & our sizes are different, just want to check that I use the right quantity.
Thanks
Hi Amanda! The yogurt is a 6 oz. container. :)
I’m about to make these tomorrow for the 2nd time—they got rave reviews the first time!! They are so good. I also made a homemade cinnamon cream cheese frosting, and I couldn’t find the apple yogurt. I used plain Greek yogurt and stirred in a spoonful of the chopped apple pie filling. It worked great and tasted delicious-just thought I would share since a few others asked about apple yogurt substitutes!
I’m about to make these tomorrow for the 2nd time—they got rave reviews the first time!! They are so good. I also made a homemade cinnamon cream cheese frosting, and I couldn’t find the apple yogurt. I used plain Greek yogurt and stirred in a spoonful of the chopped apple pie filling. It worked great and tasted delicious-just thought I would share since a few others asked about apple yogurt substitutes!
Thanks for sharing Kayla! I’m so glad they turned out so well! :)
Could I use applesauce instead of yogurt? I’ve seen that on other cupcake recipes, and it seems like a good fit for this recipe
I made this recipe for the 4th and it received rave reviews from everyone who ate the cup cakes. Thanks for an amazing recipe!
Your comment made my day! I’m so happy everyone loved them, thanks for coming back to comment! :)
is it okay to freeze they with the icing on
I’m sure it would work, it may just change the texture a little! :)
How many cupcakes does this recipe make?
Sorry, I didn’t mean to leave that comment. I just wanted to ask if there could be a substitute for the Yogurt. I too am having trouble finding the Apple Turnover flavor. Thanks. this looks DELISH and I can’t wait to bake!
I’m sure it would still work great with another kind of yogurt! I think the cinnamon roll yogurt would be yummy in these cupcakes! :)
Did yall add the oil and water or just the yogurt?
Can I sub the yogurt with the same amount of Greek yogurt? They Dont sell that apple one in Canada :(
These are amazing! I’ve made these several times and they’re always a hit! I do make my own cinnamon cream cheese frosting which only enhances the deliciousness of these cupcakes!
Seriously, I never comment on recipes but felt compelled to do so. I have made these twice since it was posted and they are DELICIOUS ! They were such a hit. I did add homemade cream cheese frosting, but other than that, made no changes. These will definitely be on my go to list!
Robin I’m so glad you enjoyed the recipe!! Thanks for letting me know!!
just having trouble now finding the Yoplait apple turnover flavor. Have you used any others to substitute?
These look delicious!!!And surprisingly simple, can’t wait to give them a try.
Sorry, pressed add comment too soon! These look delicious, I love apple pie and to have it in a cupcake is my idea of heaven!
I love cupcakes and these look wonderful! So excited to give them a try!
These look DELICIOUS, Kristin!! I can’t wait to try!
So excited to be here! Thanks Jamielyn!!
Thank you for your Apple Pie Cupcake Recipe! My 11 year old son’s favorite food is apples. He’d love to try these for sure!