Name: Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 4 small tart apples, peeled, cored, and finely diced; 30 g brown sugar; 2 teaspoons cornstarch; 1 teaspoon ground cinnamon; 50 g water; 185 g cake flour; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; 115 g unsalted butter, softened to room temperature; 200 g granulated sugar; 3 large eggs, room temperature; 1 teaspoon vanilla extract; 150 g milk, dairy or non-dairy; 60 g unsalted butter, softened to room temperature; 125 g cream cheese, softened to room temperature; 75 g powdered sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Introduction

Apple Pie Cupcakes combine the comforting flavors of classic apple pie with the convenience of a perfectly portioned cupcake. These treats feature tender spiced apple filling tucked inside moist cupcakes, topped with a creamy cinnamon cream cheese frosting. They’re a delightful twist that’s perfect for any season.

The image shows a close-up of seven apple pie cupcakes arranged on a wooden tray and white marbled surface. Each cupcake has three clear layers: a golden brown cupcake base, a middle topping of small, glossy, caramelized apple pieces in a warm caramel color, and a light tan frosting decorated in two styles. Some cupcakes have a smooth piped ring of frosting around the edges with the apples in the center, while others have the same ring plus a lattice of frosting strips crossing over the apples like pie crust. The frosting is creamy with a soft texture, and the warm tones of the apples and cupcakes contrast nicely with the light frosting and the rustic wooden tray. The background is softly blurred, highlighting the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Apple Filling:

4 small tart apples, peeled, cored, and finely diced
30 g brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
50 g water

Cupcakes:

185 g cake flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
115 g unsalted butter, softened to room temperature
200 g granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
150 g milk, dairy or non-dairy

Cream Cheese Frosting:

60 g unsalted butter, softened to room temperature
125 g cream cheese, softened to room temperature
75 g powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the apple filling by combining diced apples, brown sugar, cornstarch, cinnamon, and water in a small pot. Cover and bring to a boil over medium-high heat. Remove the lid and cook, stirring often, until the apples are tender and the liquid has thickened. Add a little more water if needed and let it cook off. Set aside to cool completely.

Step 2: Preheat your oven to 350°F (175°C) and line a 12-hole muffin pan with parchment cupcake liners.

Step 3: In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

Step 4: In a large bowl, beat the softened butter with an electric mixer until creamy. Add granulated sugar and beat until fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition, then add vanilla extract.

Step 5: Sift half of the dry ingredients into the wet mixture and mix on low speed until just combined. Add half the milk and mix again until barely combined. Repeat with the remaining flour mixture and milk, mixing just until smooth.

Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 7: For the frosting, beat softened butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract, mixing on low speed until smooth and thick.

Step 8: Transfer frosting to a piping bag fitted with a small ribbon piping tip.

Step 9: Using a melon baller or knife, scoop out the center of each cooled cupcake about halfway deep. Fill each cavity with apple filling, then add a spoonful on top, flattening slightly but leaving a border around the edge.

Step 10: Pipe two crisscrossing lines of frosting over the apple topping with the ribbon tip, then switch to an open star tip and pipe a decorative border around the cupcake.

Tips & Variations

For added texture, mix chopped toasted pecans or walnuts into the apple filling.

If you prefer a sweeter filling, increase the brown sugar by 1-2 tablespoons.

Use non-dairy milk like almond or oat milk in the batter for a dairy-free option.

To make mini cupcakes, reduce baking time to about 12-15 minutes and adjust filling and frosting amounts accordingly.

FAQs

Can I make the apple filling ahead of time?

Yes, the apple filling can be prepared up to 2 days in advance and kept covered in the refrigerator. Bring it to room temperature before assembling the cupcakes.