Apple Pie Cupcakes Recipe

I love apple pie, but I have to admit that I don’t always want to make an actual pie. Between making the dough, chilling it, rolling it out, and trying not to make the crust look like I fought with it, pie can turn into a whole afternoon project.

These apple pie cupcakes give me all the parts I really want. I get a soft brown sugar and cinnamon cupcake, little pieces of buttery apple pie filling tucked inside, and a cloud of creamy mascarpone frosting on top. It feels like apple pie, just in cupcake form.

I first started making these when I wanted something that felt special enough for fall gatherings without committing to a full pie. They quickly became one of those recipes I make when I have apples sitting around and need a good excuse to bake something.

What I really like is that the cupcake itself isn’t overly sweet. The apple filling brings that warm, caramel-like sweetness, while the mascarpone frosting keeps everything creamy without making the whole dessert taste like a sugar bomb.

A Little Apple Pie Shortcut I Really Like

I think the best part of these cupcakes is the filling. I cook small pieces of apple with brown sugar, butter, cinnamon, and a little lemon juice until the apples soften and the juices thicken.

I don’t cook the apples until they completely fall apart. I like finding little soft apple pieces when I bite into the cupcake. That texture makes it feel much more like apple pie to me.

I also save some of the thick apple juices from the saucepan. They turn almost caramel-like while cooking, and a little spoonful drizzled over the finished frosting makes the cupcakes look and taste even better.

I learned the hard way that I need to let the filling cool before using it. The first time I was impatient, I put warm apples into the cupcakes and ended up with a much messier dessert than I planned. Nothing terrible happened, but the frosting definitely wasn’t happy about the extra warmth.

For the apples, I usually peel them, although leaving the skins on works too. I just make sure the pieces are small and roughly the same size so they cook evenly.

Ingredients I Used for the Recipe

• 113 g unsalted butter, room temperature: I use this for a rich, tender cupcake base and make sure it is soft enough to cream easily.
• 100 g granulated sugar: This sweetens the cupcake and helps give it a soft texture.
• 50 g brown sugar: I like the deeper, slightly caramel flavor it adds to the cinnamon cupcake.
• 2 large eggs, room temperature: These add structure and richness, and room-temperature eggs blend much more easily into the batter.
• 1/2 teaspoon vanilla extract: I add this for a little extra warmth in the cupcake.
• 120 g whole milk, room temperature: This loosens the batter and helps keep the cupcakes tender.
• 185 g all-purpose flour: This gives the cupcakes their structure without making them too heavy.
• 1 teaspoon ground cinnamon: I use cinnamon in the cupcake itself so the apple pie flavor starts with the first bite.
• 1/2 teaspoon salt: This balances the sweetness and brings out the other flavors.
• 1/2 teaspoon baking powder: I use it to help the cupcakes rise.
• 1/2 teaspoon white vinegar: I mix this with the baking soda right before baking for a lighter, fluffier crumb.
• 1/2 teaspoon baking soda: This reacts with the vinegar and helps give the cupcakes a little extra lift.
• 330 g apples, peeled and cut into small pieces: These become the soft, buttery apple pie filling in the center.
• 1/2 teaspoon freshly squeezed lemon juice: I toss this with the apples to help keep them from browning while I prepare the filling.
• 50 g brown sugar: This sweetens the apples and helps create those thick, caramel-like juices.
• 30 g unsalted butter: I cook the apples in this for a richer filling.
• 1 teaspoon ground cinnamon: This gives the apple filling its familiar warm pie flavor.
• 150 g full-fat mascarpone, cold: This forms the creamy base of the frosting.
• 120 g heavy cream, very cold: I use high-fat cream because it gives the frosting enough body to pipe.
• 40 g powdered sugar, sifted: This lightly sweetens the frosting and helps prevent little lumps.
• 1/2 teaspoon vanilla extract: I add it to round out the frosting.

I really prefer weighing these ingredients with a digital scale. Cup measurements can vary quite a bit, especially with flour, and I notice the difference in cupcakes more than I expect to.

How to Make Apple Pie Cupcakes?

Step 1 – Get the Oven and Pan Ready

I start by heating the oven to 350°F or 175°C without the fan. Then I line a 12-cup muffin pan with paper liners.

I like doing this first because once the batter is mixed, I want to get it into the oven fairly quickly, especially after adding the bubbly vinegar and baking soda mixture.

Step 2 – Cream the Butter and Sugars

I put the softened butter, granulated sugar, and brown sugar into a large bowl and beat them with an electric hand mixer until the mixture looks lighter and fluffy.

I don’t rush this part, but I also don’t beat it forever. Once everything looks well combined and airy, I move on.

Step 3 – Add the Eggs and Vanilla

I add the room-temperature eggs one at a time, mixing after each addition. Then I mix in the vanilla.

This is one place where room-temperature ingredients really help. When I have used cold eggs straight from the refrigerator, the mixture doesn’t come together as nicely.

Step 4 – Mix the Dry Ingredients

In a separate bowl, I whisk together the flour, cinnamon, baking powder, and salt.

I usually sift the dry ingredients, especially the flour, because I want the cinnamon distributed throughout the batter instead of ending up in little concentrated pockets.

Step 5 – Finish the Cupcake Batter

I lower the mixer speed and add the dry ingredients in about three additions, alternating with the room-temperature milk.

I mix only until everything comes together. I used to think a little extra mixing couldn’t hurt, but that is exactly how I ended up with cupcakes that were much firmer than I wanted. Once the flour disappears, I stop.

Step 6 – Add My Little Moisture Trick

In a small bowl, I stir the white vinegar and baking soda together. It will bubble up right away.

I immediately fold that mixture into the cupcake batter with a rubber spatula. I don’t let it sit around because I want to use it while it is still bubbling.

Step 7 – Fill and Bake the Cupcakes

I divide the batter between the 12 liners, filling each one about three-quarters full. I try not to go higher because overfilled cupcakes can rise into those funny mushroom shapes.

I bake them for about 20 to 22 minutes. My oven usually needs around 22 minutes, but I always check rather than blindly following the clock. A toothpick inserted in the center should come out clean.

Once they’re baked, I move the cupcakes to a cooling rack and let them cool completely. I don’t frost even slightly warm cupcakes anymore. Warm cake and mascarpone frosting are not a good combination.

Step 8 – Cook the Apple Pie Filling

While the cupcakes cool, I cut the apples into small pieces and toss them with the lemon juice.

I add the apples, brown sugar, butter, and cinnamon to a saucepan and cook everything over medium heat for about 5 to 10 minutes. I stir occasionally until the apples are slightly softened and some of the liquid has cooked down.

The juices should become thicker and glossy, almost like a quick apple caramel. I let the filling cool completely before using it.

Step 9 – Whip the Mascarpone Frosting

I put the cold mascarpone, very cold heavy cream, sifted powdered sugar, and vanilla into a mixing bowl.

Then I use an electric hand mixer and whip until the frosting becomes creamy and fluffy. This usually takes only a couple of minutes.

This frosting is the one place where I really pay attention. I don’t keep whipping because I think it will get thicker. It won’t. If I go too far, the frosting can become loose and eventually break, so I stop as soon as it reaches a pipeable consistency.

Step 10 – Fill and Decorate the Cupcakes

Once the cupcakes are completely cool, I make a small hole in the center of each one using a small spoon.

I fill each cupcake with roughly a tablespoon of apple pie filling, making sure I get some of those thick apple juices in there too.

Then I pipe the mascarpone frosting over the top. I usually use a 1M piping tip because it gives me those pretty swirls without making me work too hard.

I finish each cupcake with a little more apple filling in the center. If I happen to have leftover pie dough, I sometimes cut out tiny leaf shapes and bake them separately for decoration. I love this because it uses up scraps instead of sending them straight to the trash.

Tips

• Use room-temperature cupcake ingredients. I bring the butter, eggs, and milk to room temperature before mixing because the batter comes together much more smoothly.
• Don’t overmix. Once I add the flour, I mix gently and stop as soon as the batter is combined. Extra mixing can make the cupcakes tough.
• Don’t overfill the liners. I stick to about three-quarters full for these cupcakes. More batter doesn’t mean better cupcakes.
• Watch the baking time. I start checking around the 20-minute mark because every oven behaves a little differently. Dry cupcakes are much harder to fix than slightly underbaked ones that I catch in time.
• Cool everything before assembling. The apple filling needs to reach room temperature, and the cupcakes need to be completely cool before I add the frosting.
• Keep the mascarpone frosting cold. I use full-fat mascarpone and heavy cream straight from the refrigerator. Lower-fat versions can leave me with a softer frosting.
• Stop whipping the frosting early. As soon as it looks fluffy and holds its shape, I stop. Overbeating doesn’t make it better.
• Use a digital scale when possible. I find weighing the ingredients gives me more consistent cupcakes, especially with the flour.
• Save some apple caramel. I always try to leave a little of the thickened apple juice behind for drizzling over the frosting. It adds so much flavor for almost no extra effort.
• Chill soft frosting if needed. If my frosting feels too soft to pipe, I put it in the refrigerator for about 30 minutes before decorating.

Easy Ways I Change These Up in Fall

I don’t always make these cupcakes exactly the same way. Sometimes I add a little ginger or cardamom to the apple filling when I want the spice flavor to be stronger. Both work nicely with cinnamon and brown sugar.

For texture, I like sprinkling chopped pecans or walnuts over the frosting. The cupcakes are already soft and creamy, so that little bit of crunch makes each bite more interesting.

I have also used a little almond flour or walnut flour in place of some of the all-purpose flour. I wouldn’t swap the flour casually without adjusting the rest of a baking recipe, but when I use a tested variation, the nutty flavor is really nice with the apples.

If I don’t have mascarpone, full-fat cream cheese can work for the frosting. The flavor is a little more tangy, but apple and cream cheese are a pretty hard combination to dislike.

And sometimes I skip the apple filling in the middle and use homemade caramel instead. A tiny pinch of salt turns it into a salted caramel version that feels completely different even though the cupcake base stays the same.

How I Store Apple Pie Cupcakes

I think these cupcakes are at their best fresh, especially once the apple filling and frosting are sitting together. If I have leftovers, I keep them covered in the refrigerator and try to eat them within one to two days.

If I want to get ahead, I can bake the cinnamon cupcake bases first and freeze them before filling or frosting. Once they thaw, I add the apple filling and make the mascarpone frosting fresh.

I don’t freeze the fully assembled cupcakes because the mascarpone frosting doesn’t hold up well in the freezer. For me, separating the components is definitely worth the small amount of extra work.

These apple pie cupcakes have become one of my favorite ways to get that cozy fall dessert feeling without making a whole pie. I still love a traditional apple pie, of course, but when I want something easier to serve and a little more playful, I reach for these instead.

Print Recipe

Apple Pie Cupcakes Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 122 hrs

Cooking Temp: 350  C Servings: 12 Estimated Cost: $ 12 Calories: 339 kcal

Best Season: Fall, Autumn, Winter

Description

I make these apple pie cupcakes when I want the cozy flavor of apple pie without making a whole pie. Each soft cinnamon cupcake is filled with warm apple filling and finished with a light mascarpone frosting.

ingredients

Servings

Cupcakes

• 113 g unsalted butter (room temperature)
• 100 g granulated sugar
• 50 g brown sugar
• 2 large eggs (room temperature)
• ¹⁄₂ teaspoon vanilla extract
• 120 g whole milk (room temperature)
• 185 g all-purpose flour
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon white vinegar
• ¹⁄₂ teaspoon baking soda

Apple Pie Filling

• 330 g apples (peeled and cut into small pieces)
• ¹⁄₂ teaspoon freshly squeezed lemon juice
• 50 g brown sugar
• 30 g unsalted butter
• 1 teaspoon ground cinnamon

Mascarpone Frosting

• 150 g full-fat mascarpone (cold)
• 120 g heavy cream (very cold)
• 40 g powdered sugar (sifted)
• ¹⁄₂ teaspoon vanilla extract

Instructions

Prepare and Bake the Cupcakes

1. Preheat the oven

   I heat the oven to 350°F (175°C) without the fan and line a 12-cup muffin pan with paper liners.
   I like having the pan ready before I mix the batter.

2. Cream the butter and sugars

   I beat the softened butter, granulated sugar, and brown sugar with an electric hand mixer until the mixture looks lighter and fluffy.
   I stop once the mixture is airy and well combined rather than beating it excessively.

3. Add the eggs and vanilla

   I add the room-temperature eggs one at a time, mixing after each addition, then mix in the vanilla extract.
   Room-temperature eggs help the mixture come together smoothly.

4. Combine the dry ingredients

   I whisk together the flour, cinnamon, baking powder, and salt in a separate bowl, sifting them when possible.
   Sifting helps distribute the cinnamon evenly through the batter.

5. Finish the batter

   I add the dry ingredients in about three additions, alternating with the room-temperature milk, and mix only until the flour disappears.
   I avoid overmixing because it can make the cupcakes firm instead of tender.

6. Add the vinegar and baking soda

   I stir the white vinegar and baking soda together in a small bowl. Once it bubbles, I immediately fold the mixture into the batter with a rubber spatula.
   I use the mixture while it is still bubbling for extra lift.

7. Bake the cupcakes

   I divide the batter evenly among the 12 liners, filling each about three-quarters full. I bake for 20 to 22 minutes, checking with a toothpick for doneness.
   The toothpick should come out clean from the center.

8. Cool completely

   I transfer the baked cupcakes to a cooling rack and let them cool completely before filling or frosting.
   I never frost warm cupcakes because the mascarpone frosting can soften and lose its shape.

Make the Apple Pie Filling

1. Prepare the apples

   I toss the peeled, finely chopped apples with the freshly squeezed lemon juice.
   I cut the pieces into similar sizes so they soften evenly.

2. Cook the filling

   I add the apples, brown sugar, butter, and cinnamon to a saucepan and cook over medium heat for 5 to 10 minutes, stirring occasionally.
   I cook until the apples are slightly softened and the juices have thickened and become glossy.

3. Cool the filling

   I remove the apple filling from the heat and let it cool completely before using it in the cupcakes.
   I save some of the thick apple juices for spooning over the finished cupcakes.

Make the Mascarpone Frosting

1. Combine the frosting ingredients

   I place the cold mascarpone, very cold heavy cream, sifted powdered sugar, and vanilla into a mixing bowl.
   Keeping the dairy cold helps the frosting hold its shape.

2. Whip until pipeable

   I whip the mixture with an electric hand mixer until it becomes creamy, fluffy, and firm enough to pipe.
   I stop as soon as it holds its shape because overwhipping can cause the frosting to loosen or break.

3. Chill if necessary

   If the frosting feels too soft, I refrigerate it for about 30 minutes before decorating.
   I keep the frosting cold while I work.

Fill and Decorate

1. Hollow the cupcakes

   I use a small spoon to make a small hole in the center of each completely cooled cupcake.
   I avoid removing too much cake so the cupcakes still have plenty of structure.

2. Fill with apple pie filling

   I add roughly 1 tablespoon of cooled apple pie filling to the center of each cupcake, including some of the thick apple juices.
   The apple pieces should remain soft but still have some texture.

3. Pipe the frosting

   I pipe the mascarpone frosting over each cupcake, using a 1M piping tip for simple swirls.
   I keep the frosting chilled enough to maintain its shape.

4. Finish the cupcakes

   I spoon a little more apple filling into the center of each frosting swirl and drizzle with some reserved thick apple juices if desired.
   I sometimes add small baked pie-dough leaves if I have leftover pie dough.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 339 kcalkcal

% Daily Value *

Total Fat 18.8 gg29%

Saturated Fat 11.5 gg58%

Trans Fat 0.5 gg

Cholesterol 71 mgmg24%

Sodium 225 mgmg10%

Potassium 117 mgmg4%

Total Carbohydrate 39.2 gg14%

Dietary Fiber 1.0 gg4%

Sugars 25.0 gg

Protein 4.4 gg9%

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Calcium 58 mg mg

Iron 1.2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I get the best texture when I use room-temperature butter, eggs, and milk for the cupcakes and keep the mascarpone and heavy cream very cold for the frosting. I let the apple filling cool completely before filling the cupcakes. I keep assembled cupcakes covered in the refrigerator and try to eat them within 1 to 2 days. For make-ahead preparation, I freeze the unfrosted cupcake bases and prepare the filling and mascarpone frosting fresh after thawing. I do not freeze the fully assembled cupcakes because the mascarpone frosting does not hold up as well in the freezer. Nutrition values are estimates per cupcake and can vary by ingredient brands and exact quantities.

Keywords: apple pie cupcakes, apple cupcakes, cinnamon cupcakes, fall cupcakes, apple dessert, mascarpone frosting, apple pie dessert, homemade cupcakes