These apple pie cupcakes are perfect if you want apple pie without the fuss. They are apple cider cupcakes filled with apple pie filling, topped with cream cheese frosting and more apple pie!

Bite missing from apple pie cupcakes.

I wanted these apple pie cupcakes to be more than just a vanilla cupcake with apple pie filling. So, I made them instead into apple cider cupcakes. They have reduced apple cider and apple sauce in the cupcakes, which makes them taste like apples through out! Then, the apple pie filling is made with extra cinnamon spices.

One apple pie cupcake on a wood board.

Tips for Making the Cupcakes

Here are my tips, so yours turns out like this recipe!

  • Tip 1: First, reduce the apple cider. Boiling off half of the apple cider allows for a much stronger apple flavor in a small volume. I placed it in the freezer for 10 minutes to cool it down rapidly.
  • Tip 2: Make sure to scoop the flour into your measuring cup using a spoon. If you press the measuring cup into the flour it can compact it. Compacted flour can lead to a dry cupcake.
  • Tip 3: Fill the cupcake pan 2/3rds full. Any fuller, it will overfill out the top.
  • Tip 4: Make the apple pie filling either ahead of time or when the cupcakes are baking.
Apple cider batter in a bowl.
Since this is an oil based cupcake recipe, you can make the batter by hand.
Apple cider batter in the cupcake pan.
Fill the cupcake liners with apple cider cake batter to 2/3rds full.
Baked cupcakes on a wire rack.
Before decorating, let the cupcakes cool comepletely.
Apple pie filling in a bowl.
To tell when the apple filling is done cooking, I took an apple piece out and cut with a knife. It should slice through easily because the apples will be tender.

Filling the Cupcakes

Filling inside the cupcake.
Use a cupcake corer to cut a hole in the middle of the cupcakes. Use a 1/2 Tablespoon to fill with apple filling.
Cupcakes on a wood board.

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For more apple pie recipes, try my caramel apple cake and apple pie cookies.

One cupcake split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Bite missing from apple pie cupcakes.
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Apple Pie Cupcakes

Stephanie Rutherford
These apple pie cupcakes are full of apple! They are an apple cider cupcake, apple pie filling both on top and filled, and has a cream cheese icing. I also sprinkled cinnamon sugar on top.
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Prep Time: 1 hour
Cook Time: 18 minutes
Decorating Time: 15 minutes
Total Time: 1 hour 33 minutes
Servings: 12 cupcakes

Ingredients
 
 

  • 1 cup Apple cider
  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 cup Oil, canola or vegetable
  • 1 cup Light brown sugar, packed
  • 1/3 cup Unsweetened apple sauce
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature

Apple Filling

  • 3 Gala Apples, peeled and diced
  • 2 TBSP Unsalted butter
  • 1/2 cup Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 TBSP Water
  • 1 tsp Cornstarch

Cream Cheese Frosting

  • 1 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 3 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Cinnamon sugar, for decoration, optional

Instructions
 

Apple Cider Cupcakes

  • Pour the apple cider in a medium saucepan over medium-high heat. Heat for about 15 minutes once it comes to simmer. It needs to reduce down in half to a 1/2 cup. Place in the fridge or freezer to cool down quickly.
    1 cup Apple cider
  • Preheat the oven to 350℉. Place cupcake liners in a 12 cup cupcake pan.
  • In a medium bowl, sift the flour. Add the baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
    1 3/4 cup All-purpose flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
  • In a large bowl, add the oil, brown sugar, apple sauce, vanilla, egg, and reduced apple cider. Mix until combined using a hand whisk.
    1/2 cup Oil, 1 cup Light brown sugar, 1/3 cup Unsweetened apple sauce, 1 tsp Pure vanilla extract, 1 Large egg
  • Add in the flour mixture and mix until just combined, but the flour lumps are mixed in.
  • Use a large cookie scoop (3 Tablespoons) to scoop the batter into the cupcake liner. Fill to about 2/3rds full.
  • Bake for 17-20 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cupcakes sit in the hot pans for 10 minutes. Then, remove from the pan and place on a cooling rack. Cool completely before decorating.

Apple Pie Filling

  • While the cupcakes are baking, start the apple filling. First, peel the apples. Then, dice into small cubes.
    3 Gala Apples
  • In a large saute pan over medium heat, melt the butter. Then, add in the apples, brown sugar, cinnamon, nutmeg, water, and cornstarch. Heat until it comes to a simmer and the juice separates from the apples.
    2 TBSP Unsalted butter, 1/2 cup Light brown sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 TBSP Water, 1 tsp Cornstarch
  • Heat for about 10 minutes, until the sauce has thickened and apples have softened. Then, transfer to a heat safe bowl. Leave on the counter to cool.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    3 cups Powdered sugar
  • Using a mixer in a large bowl, beat on high speed for 2 minutes. Scrape the bowl, then add in the cream cheese. Beat on high speed for 1 minute.
    1 cup Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla. Mix on high speed until creamy.
    1 tsp Pure vanilla extract

Fill and Decorate

  • Use a cupcake corer, or a sharp knife, to cut a hole in the middle of the cupcake about 2/3rds down. You can discard the tops.
  • Use a 1/2 Tablespoon to scoop and push in the apple filling into the hole. Fill to the top. If after filling, there is extra sauce on top, dab with a paper towel.
  • I used a large piping french star tip to pipe frosting on top of the cupcakes. I made one layer, then did a border around the edge for the second layer to create a hole in the middle for the filling to go.
  • Use a 1/2 Tablespoon to top with apple pie filling. Dust with cinnamon sugar. If serving immediately, place in the freezer for 10 minutes to set the frosting.
    Cinnamon sugar

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 478kcal, Carbohydrates: 83g, Protein: 3g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 197mg, Potassium: 150mg, Fiber: 2g, Sugar: 34g, Vitamin A: 686IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 1mg
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