Apple Pie Cupcakes with Spiced Cider Buttercream
Apple Pie Cupcakes offer a fun twist on a fall classic! A tender cupcake filled with apple pie filling and topped with spiced cider frosting—each bite is packed with cozy flavors!
Servings: 12 cupcakes
Calories: 601kcal
Ingredients
Apple Pie Filling
- ¾ pound apples peeled, cored and chopped
- 4⅔ Tablespoons powdered sugar
- 1¾ teaspoons cornstarch
- ½ teaspoon apple pie spice
- 1 pinch salt
- ¾ teaspoon vanilla extract
- 1½ teaspoon salted butter melted
Cupcakes
- 1¾ cups all purpose flour
- 1 cup granulated sugar
- 1¾ teaspoons baking powder
- 1½ teaspoon apple pie spice
- ½ teaspoon salt
- 2 large eggs room temperature
- ¾ cup whole milk
- 9 Tablespoons vegetable oil
- 1¼ teaspoons vanilla extract
Spiced Apple Cider Frosting
- 1½ cups salted butter room temperature
- 3 cups powdered sugar sifted
- 1½ teaspoons apple pie spice
- 3 Tablespoons apple cider
- ¾ teaspoon vanilla extract
Instructions
Apple Pie Filling
- Combine apples, powdered sugar, cornstarch, apple pie spice, salt, vanilla, and melted butter in a medium saucepan.
- Cook and stir over medium low heat until apples are tender and juice is thickened, about 10 minutes. Set aside.
Cupcakes
- Heat oven to 350℉/177℃.
- Line a muffin tin with paper liners or spray with baking spray.
- In a large bowl, whisk together flour, sugar, baking powder, apple pie spice, and salt.
- In a medium bowl, whisk together eggs, milk, oil, and vanilla.
- Pour wet ingredients over dry ingredients.
- Mix just until all dry ingredients are incorporated.
- Use a 3 Tablespoon cookie scoop to portion batter into prepared pan.
- Bake for 25 minutes, or until cupcakes test done.
Spiced Apple Cider Frosting
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, combine butter and powdered sugar.
- Beat 1-2 minutes, until creamy.
- Add apple pie spice, apple cider and vanilla.
- Beat until light and fluffy, about 2-3 minutes.
Assembly
- Using a cupcake corer, a small knife, or a grapefruit spoon, core cooled cupcakes.
- Fill each cupcake with about 1 Tablespoon of apple pie filling.
- Pipe or spread frosting on top of filled cupcakes.
Notes
Storing Your Apple Pie Cupcakes
Have extra cupcakes? Here’s the best way to store them:- Refrigerate: Place cupcakes in an airtight container and refrigerate for up to 5 days.
Easy Substitutions
- Apples: Any baking apple works great. For more flavor, try a mix of varieties.
- Apple pie spice: No apple pie spice? Just use cinnamon instead.
- Butter: Prefer to use unsalted butter? The butter in the filling is interchangeable. In the frosting, add 1/2 teaspoon salt.
- Make it vegan: Substitute with plant-based butter, your favorite vegan egg substitute (like aquafaba), and plant-based milk. For frosting, use vegan butter and milk.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour.
Tips for the Perfect Apple Pie Cupcakes
- Apple selection: Choose firm, bruise-free apples for the best texture and flavor.
- Apple measurement: ¾ pound of apples is about 2 small apples.
- Testing doneness: If a cake tester or toothpick comes out clean and the tops spring back when lightly pressed, they’re done!
- Cooling: Let cupcakes cool completely before filling and frosting.
- Frosting amount: Decorate as desired; adjust frosting amount as needed.
Nutrition
Serving: 1cupcake | Calories: 601kcal | Carbohydrates: 70g | Protein: 4g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 368mg | Potassium: 101mg | Fiber: 1g | Sugar: 53g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg