Apple Pie Cupcakes
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!
Servings: 24
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
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
