These apple pie cupcakes are a moist, spiced cake, filled with a dreamy apple pie filling, and topped with sweet and crunchy streusel and smooth spiced buttercream frosting.
Looking for a way to have cupcakes, coffee cake, and apple pie all in one?
Well, these apple pie cupcakes are your dream come true!
They start with a moist and tender crumb cupcake, filled with a sweetly spiced apple pie filling, with a crumbly streusel topping, and frosted with a smooth and creamy buttercream frosting flavored with apple pie spices.
These pack all the essential flavors of fall in one cupcake, and they’re the perfect treat for any autumnal-themed party or get-together!
With these apple pie cupcakes, you’ll be the queen of fall!
Table of Contents
Ingredients for apple pie cupcakes
For cupcakes:
- All-purpose flour – A common baking ingredient that will make up the batter of our cupcakes.
- Granulated sugar – Granulated sugar will add sweetness.
- Baking powder – Baking powder will ensure that the cupcakes stay fluffy.
- Apple pie spice – Apple pie spice will add a blend of warm spices throughout.
- Vegetable oil – Vegetable oil will give the cupcakes moisture.
- Milk – Milk will add moisture and help our batter reach the perfect consistency.
- Eggs – Eggs will help the ingredients in the cupcake batter emulsify and blend together.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
For streusel topping:
- All-purpose flour – All-purpose flour will help create the crumbles for the streusel topping.
- Salted butter – Salted butter will help the sugar and the flour clump together to make the streusel.
- Granulated sugar – Granulated sugar will add sweetness and a sugary crunch to the top.
For apple filling:
- Granny Smith apples – Granny Smith apples will give the cupcakes a tart and tangy apple bite!
- Brown sugar – Brown sugar will add a rich caramelized flavor to the filling.
- Butter – Butter will add fat, and moisture, and help the apples cook down.
- Apple pie spice – Apple pie spice will add a blend of warm spices throughout.
For the frosting:
- Salted butter – Salted butter will help flavor the buttercream frosting.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- Powdered sugar – Powdered sugar is perfect for frostings because it can dissolve at room temperature.
- Apple pie spice – Apple pie spice will add a blend of warm spices throughout.
Apple varieties
In your local grocery store, there’s usually a huge variety of apples to choose from!
So how do you know which ones will be best for these apple pie cupcakes?
My favorite type of apple to use for this recipe is Granny Smith.
They’re tart, and tangy, and can stand up to the cooking process so they don’t turn to mush inside the cupcake.
I would stay away from McIntosh, Fuji, or Red Delicious; these are often mealy apples, with a watery-apple flavor, and not very good to use in this application.
Making your own apple pie spice
Apple pie spice blends can vary by brand, but it’s oh-so-easy to make your own!
My favorite combination is equal parts cinnamon, nutmeg, and allspice.
But feel free to throw in some ginger, or cardamom too!
Storage and leftovers
Any leftover apple pie cupcakes can be stored in an airtight container in the refrigerator for up to 2 days – if they last that long!
More cupcake recipes
- Want something fruity and fun? Try my Blackberry Cupcakes
- Craving something decadent? Try my Black Forest Cupcakes
- Need something tart and bright? Try my Lemon Curd Cupcakes
- Ready for pumpkin season? Try my Pumpkin Pie Cupcakes
Apple Pie Cupcakes
Ingredients
For cupcake:
- 1-½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon apple pie spice
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For streusel topping:
- ¼ cup + 2 tablespoons all-purpose flour
- 3 tablespoons butter softened
- 2 tablespoons granulated sugar
For the Apple Filling
- 2 large granny smith apples peeled and chopped
- ½ cup light brown sugar
- 3 tablespoons butter
- 1 teaspoon apple pie spice
For frosting:
- 1 stick butter softened
- 1 teaspoon pure vanilla extract
- 2-½ cups powdered sugar
- 1 teaspoon apple pie spice
Instructions
For cupcake
- Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners or spray them with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and apple pie spice.
- Add the vegetable oil, milk, eggs, and vanilla and whisk until no large lumps remain.
- Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I use a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.
For streusel topping
- In a small bowl, combine the flour, butter, and sugar.
- Sprinkle about 1-2 teaspoons of the streusel over each cupcake.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.
For apple filling
- Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat.
- Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency.
- Set aside until ready to use.
For frosting
- Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is smooth and creamy.
- With the mixer on low speed, slowly add the powdered sugar and apple pie spice a little at a time.
- Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed.
- Beat the icing for 2 minutes, or until it is smooth and fluffy.
- Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.
Assembly
- Once the cupcakes have cooled, scoop a small hole out of the center of each one.
- Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top.
- Pipe the icing on top and garnish with a sprinkle of cinnamon.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Notes
Nutrition
