If you’re craving something that combines the warm, comforting flavors of classic apple pie with the ease and fun of cupcakes, then you’re in for a real treat with my Apple Pie Stuffed Cupcakes Recipe. I absolutely love how these turn out—each bite is bursting with cinnamon-spiced apples and fluffy vanilla cake, topped with dreamy cinnamon frosting. Trust me, once you make these, they’ll become a favorite for family gatherings, potlucks, or just a cozy weekend snack!
Why You’ll Love This Recipe
- Deliciously Moist Cupcakes: The combination of butter and oil keeps the cake incredibly tender and soft.
- Surprise Apple Filling: Apple pie filling baked right inside makes each cupcake a flavor-packed discovery.
- Creamy Cinnamon Frosting: Topped with a vanilla bean cinnamon buttercream that perfectly complements the apples.
- Perfect for Any Occasion: Whether it’s a holiday or a simple afternoon treat, these cupcakes are sure to impress and satisfy.
Ingredients You’ll Need
These ingredients work together to create that classic apple pie flavor inside a soft, fluffy cupcake. Using room temperature eggs and milk helps the batter come together smoothly for the best texture.
- Butter: Use softened butter for better incorporation and to achieve that moist crumb.
- Oil: Adds extra moisture and tenderness to balance the butter’s richness.
- Granulated Sugar: Sweetens the batter and helps with that golden-baked crust.
- Eggs: Room temperature eggs blend more easily and give the cupcakes structure.
- Vanilla Extract: Enhances all the flavors, especially in the frosting.
- All-Purpose Flour: The base that gives the cupcake body and helps trap air for fluffiness.
- Baking Powder: Makes sure your cupcakes rise nicely and stay light.
- Salt: Balances the sweetness and boosts flavor depth.
- Ground Cinnamon: The spice star that pairs perfectly with the apple filling.
- Milk: Use whole milk at room temperature for the best moisture and tenderness.
- Apple Pie Filling: I prefer canned for convenience, but homemade works wonderfully too!
- Powdered Sugar: For sweet, smooth frosting that’s easy to pipe.
- Vanilla Bean Paste: Adds a beautiful depth of vanilla flavor and speckled look to the frosting.
- Heavy Cream or Milk (for frosting): Adjusts frosting texture for easy spreading or piping.
Variations
I love making this recipe my own depending on the season or what I have on hand. Let yourself get creative—this Apple Pie Stuffed Cupcakes Recipe is wonderfully flexible and forgiving.
- Spiced Up: I sometimes add a pinch of nutmeg or ground cloves to the batter and frosting for an extra warm spice twist—my family can’t get enough!
- Gluten-Free Version: Using a gluten-free all-purpose baking flour blend works just as well—just don’t forget the baking powder adjustment.
- Fresh Apples: If you want to skip canned filling, try preparing a quick sauté with fresh diced apples, cinnamon, and a little brown sugar to stuff the cupcakes.
- Caramel Drizzle: For special occasions, drizzle homemade or store-bought caramel sauce over the frosted cupcakes for luxe flavor.
How to Make Apple Pie Stuffed Cupcakes Recipe
Step 1: Prepping Your Batter with Love
Start by preheating your oven to 350°F and lining two cupcake trays with paper liners—that way, you’re all set once the batter is mixed. Beat softened butter in a large bowl until it’s smooth and fluffy; this little effort makes a huge difference in texture! Then add oil and sugar and mix until combined. Next, mix in eggs one at a time; this helps the batter emulsify nicely. Finish the wet ingredients by stirring in vanilla.
Step 2: Gentle Folding for Fluffy Perfection
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Now, gently fold half of the dry mixture into the wet batter—don’t rush here because you want to keep the air in for fluffiness. Add the milk next, then fold in the rest of the flour mix until just combined. A few small flour streaks are okay; overmixing is the enemy here!
Step 3: The Magic of Stuffing
Drop about 1 to 1½ tablespoons of batter into each lined cupcake cup and bake for 5 minutes. Then, take them out carefully and spoon a generous tablespoon of apple pie filling right into the center of each partially baked cupcake. Cover the filling with the remaining batter—about 1½ tablespoons each—and pop them back in the oven for 12 to 15 minutes, or until the cupcakes spring back when lightly touched.
Step 4: Frosting and Topping Glory
Once your cupcakes are completely cool (important, so the frosting doesn’t melt!), make the frosting by beating softened butter until smooth, then gradually adding powdered sugar and mixing well. Add milk or cream, cinnamon, and vanilla bean paste, whipping until fluffy. Adjust consistency with extra powdered sugar or milk to get perfect piping texture. Pipe swirls on each cupcake and finish with a teaspoon or two of apple pie filling on top for that extra wow factor.
Pro Tips for Making Apple Pie Stuffed Cupcakes Recipe
- Room Temperature Ingredients: Bringing eggs and milk to room temperature makes mixing easier and helps the cupcakes bake evenly.
- Don’t Overfill the Cups: Using just the right amount of batter before and after adding apple filling ensures cupcakes rise nicely without spilling over.
- Cooling Completely: I learned the hard way that frosting cupcakes when warm makes a mess—patience pays off for cleaner, prettier results.
- Use a Piping Bag: Using a large star tip gives the frosting that classic bakery look and makes every cupcake feel special.
How to Serve Apple Pie Stuffed Cupcakes Recipe
Garnishes
I love topping these cupcakes with just a touch of extra apple pie filling on the frosting for that juicy burst, and sometimes a sprinkle of extra cinnamon or a light dusting of powdered sugar to make them pop on the plate. A tiny fresh mint leaf adds a pretty, fresh touch, especially when serving guests.
Side Dishes
These cupcakes pair beautifully with a dollop of whipped cream or even a scoop of vanilla ice cream for a dessert that feels indulgent yet comforting. If you want to serve them as part of a larger spread, a warm cup of spiced apple cider or chai tea is the perfect cozy partner.
Creative Ways to Present
For special occasions, I’ve arranged these cupcakes on tiered stands with small decorative apple and cinnamon stick ornaments around. Another fun idea is making mini “apple pie” cupcake baskets with cinnamon sticks as handles—a real delight at fall parties!
Make Ahead and Storage
Storing Leftovers
I keep any leftovers in an airtight container in the fridge. They stay moist and fresh for about 3-4 days, though honestly, they rarely last longer than that in my house!
Freezing
These cupcakes freeze beautifully if you want to prep ahead. After frosting, place them in a single layer on a tray in the freezer until firm, then transfer to a freezer-safe container. They keep well up to 2 months—just thaw overnight in the fridge before serving.
Reheating
If you prefer warm cupcakes, gently heat unfrosted cupcakes in the microwave for about 10-15 seconds. For frosted ones, I recommend serving them chilled or at room temp to keep the frosting intact and delicious.
FAQs
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Can I use fresh apples instead of canned apple pie filling?
Absolutely! I suggest cooking diced apples with cinnamon, sugar, and a touch of lemon juice over medium heat until tender before using them as the filling. This way, they’ll be soft and flavorful inside the cupcakes just like canned filling.
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How do I prevent the apple filling from leaking out during baking?
Using a precise amount of batter before and after adding the filling helps keep it enclosed. Baking the cupcakes partially before adding the filling also sets the base so the filling stays put. Don’t overfill, and you’ll avoid messy leaks.
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Can I make these Apple Pie Stuffed Cupcakes Recipe dairy-free?
Yes! Substitute butter with a dairy-free margarine or coconut oil and use a plant-based milk like almond or oat milk. Make sure your apple pie filling and powdered sugar don’t contain hidden dairy ingredients.
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What’s the best way to pipe the frosting on these cupcakes?
I recommend using a piping bag fitted with a large star tip for that classic swirl. If you don’t have one, a zip-top bag with the corner snipped off works too. Pipe a circle around the cupcake top, leaving a little well for extra apple pie filling.
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Can I make the batter ahead of time?
It’s best to bake the cupcakes soon after making the batter for maximum rise and freshness. That said, you can prepare the batter and refrigerate it for up to 24 hours—just give it a gentle stir before scooping into muffin tins.
Final Thoughts
Honestly, this Apple Pie Stuffed Cupcakes Recipe holds a special place in my heart because it takes the tradition of apple pie and makes it portable, playful, and downright irresistible. If you’re anything like me, you’ll enjoy sharing these with friends and family while swapping stories over a warm cup of tea. Give them a try—I promise you’ll fall for these cupcakes, just like my family and I did!
Print
Apple Pie Stuffed Cupcakes Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Pie Stuffed Cupcakes are a delightful twist on the classic apple pie, combining moist vanilla cupcakes with a gooey apple pie filling center and a luscious cinnamon vanilla buttercream frosting. Perfect for fall gatherings or anytime you crave a comforting dessert, these cupcakes deliver all the flavors of apple pie a la mode in an easy-to-eat form.
Ingredients
Cupcake Batter
- ½ cup butter (softened)
- ½ cup oil
- 1½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1¼ cups milk (room temperature)
- 20 oz can apple pie filling
Vanilla Cinnamon Frosting
- 1 cup butter (softened)
- 3½ cups powdered sugar
- 2 tablespoons milk (or cream)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two cupcake trays with paper liners to prevent sticking and make removal easy.
- Make the Batter Base: In a large bowl, beat the softened butter until smooth and fluffy. Add the oil and granulated sugar and mix until the mixture is completely combined and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure an even texture. Stir in the vanilla extract and set the mixture aside.
- Mix Dry Ingredients: In a separate medium-sized bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon by stirring them together evenly.
- Combine Batter and Dry Mix: Gently fold half of the dry flour mixture into the butter mixture, followed by the milk, then fold in the remaining flour mixture. This ensures a tender crumb in your cupcakes.
- Start Baking Base Layer: Portion about 1 to 1½ tablespoons of batter into each cupcake liner and place the trays in the oven. Bake these initial cupcake bases for 5 minutes.
- Add Apple Pie Filling: Remove the trays from the oven and carefully place 1 tablespoon of apple pie filling in the center of each partially baked cupcake to create a delicious filling.
- Top with Remaining Batter: Cover the apple pie filling with the rest of the cupcake batter, about 1½ tablespoons per cupcake, to encase the filling fully.
- Finish Baking Cupcakes: Return the trays to the oven and bake for an additional 12-15 minutes until the cupcakes are fully set and spring back when gently touched.
- Prepare Frosting: Once the cupcakes have cooled completely, beat the softened butter in a large bowl until smooth. Add 2 cups of powdered sugar and continue beating for 1-2 minutes.
- Add Flavor and Adjust Consistency: Mix in 2 tablespoons of milk, cinnamon, and vanilla bean paste. Beat well to incorporate, then add remaining powdered sugar gradually. Whip the frosting until fluffy, adjusting the milk or powdered sugar as needed to achieve your desired piping consistency.
- Pipe and Garnish: Spoon the frosting into a piping bag fitted with a large star tip. Swirl a circle of frosting onto the top of each cooled cupcake. Finally, spoon a teaspoon or two of apple pie filling into the center of the frosting for a tempting finish.
Notes
- Start with perfect, easy homemade vanilla cupcakes and bake some apple pie filling in the center for a delightful surprise.
- The creamy vanilla buttercream frosting holds extra apple pie filling on top, mimicking apple pie a la mode perfectly.
- Use room temperature ingredients to ensure better mixing and texture.
- For a more intense vanilla flavor, vanilla bean paste is preferable to extract.
- Make a batch to enjoy these comforting fall-inspired cupcakes that blend cake and pie into one treat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 366 kcal
- Sugar: 71 g
- Sodium: 273 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 64 mg
