How to Make Perfect Apple Pie Cupcakes from Scratch
If you love apple pie but are looking for a fun twist, these cupcakes are your answer. They blend the best elements of apple pie—spiced apples, buttery crust, and creamy filling—into individual, easy-to-enjoy cupcakes. Made from scratch, this recipe takes a bit of time but rewards you with moist, flavorful cupcakes that are sure to impress. From the spiced cupcake batter to the gooey apple pie filling and luscious vanilla frosting, every bite is a slice of pie reimagined into a cupcake. Let's dive into how to create these delicious treats from scratch!
- 1 1/3 cup all-purpose flour
- 1 cup light brown sugar (packed)
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 1/4 cup sour cream
- 2 tablespoons unsalted butter
- 2 1/2 cups finely diced Fuji or Honeycrisp apples
- 1/4 cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/2 lemon's juice
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
- 1 sheet premade pie dough
- 2 tablespoons heavy cream
- 1 tablespoon raw sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cup unsalted butter (room temperature)
- 2 teaspoons vanilla bean paste
- 4 cups powdered sugar
- 1/4 cup milk
- 1/4 cup heavy cream
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, light brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.
- Combine Wet Ingredients
In another bowl, whisk together vegetable oil, unsweetened applesauce, eggs, vanilla bean paste, and sour cream until well combined.
- Mix Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
- Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about halfway.
- Bake
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes spring back when touched. Allow to cool completely on a wire rack.
- Cook the Apples
While the cupcakes are baking, melt unsalted butter in a saucepan over medium heat. Add finely diced Fuji or Honeycrisp apples, light brown sugar, ground cinnamon, and lemon juice. Cook, stirring occasionally, until the apples start to soften, about 5-7 minutes.
- Thicken the Filling
Mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the apple mixture and cook for another 2 minutes until thickened. Remove from heat and let it cool.
- Prepare the Dough
Preheat your oven to 400°F (200°C). Roll out 1 sheet of premade pie dough and cut into small shapes or strips.
- Bake the Crust Pieces
Place the dough shapes on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with raw sugar and ground cinnamon. Bake for 8-10 minutes, or until golden brown. Allow to cool completely.
- Beat the Butter
In a stand mixer or using a hand mixer, beat unsalted butter at medium speed until smooth and creamy.
- Add Sugar and Liquid
Gradually sift in powdered sugar. Mix on low speed to incorporate. Add milk and heavy cream. Increase speed to medium-high and beat until light and fluffy, about 1-2 minutes.
- Frost the Cupcakes
Once the cupcakes are completely cool, fit a piping bag with a large round tip and fill with the whipped frosting. Pipe a generous mound of frosting onto each cupcake.
- Add the Filling
Create a small well in the center of the frosting with a spoon or spatula. Spoon about 1/2 tablespoon of the cooled apple pie filling into each well.
- Top with Garnish
If using, place a cooled pie crust piece on top of the apple pie filling for a finishing touch.
- Serve
Enjoy the apple pie cupcakes immediately or store them in the refrigerator until ready to serve.
- For the best flavor, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
- If the filling seems too runny after cooking, let it simmer a bit longer to thicken. It should be spoonable but not watery.
- If the frosting is too soft, refrigerate it for a few minutes before piping. If it's too stiff, mix in a bit more milk or cream to reach the desired consistency.
- For a more decorative touch, use a variety of pie crust shapes or sprinkle a bit of cinnamon sugar on top of the frosting before adding the pie crust garnish.
Have Fun Baking!