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Apple Pie Cupcakes

These Apple Pie Cupcakes combine soft cinnamon-spiced cake, tender caramelized apple filling, and a buttery crumble topping for an easy fall dessert. Each cupcake delivers the cozy flavors of classic apple pie without making a traditional pie. Perfect for autumn gatherings, Thanksgiving, bake sales, or a simple homemade treat.

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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time: 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 Cupcakes
Ingredients Method Notes

Ingredients
  

  • For the Apple Filling
  • 2 medium apples peeled and finely diced
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • For the Cupcake Batter
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup finely diced apple
  • For the Crumble Topping
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter melted
  • Pinch of salt
  • Optional Vanilla Glaze
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

  1. Peel and finely dice the apples.
  2. Add apples, brown sugar, butter, cinnamon, nutmeg, and lemon juice to a small saucepan.
  3. Cook over medium heat for 4–5 minutes, stirring occasionally, until the apples begin to soften.
  4. Mix cornstarch and water in a small bowl.
  5. Stir the cornstarch mixture into the apples and cook for another 1–2 minutes, until slightly thickened.
  6. Remove from the heat and allow the filling to cool.
  7. Preheat the oven to 350°F (175°C).
  8. Line a 12-cup muffin pan with paper liners.
  9. For the crumble, combine flour, brown sugar, cinnamon, and salt in a small bowl.
  10. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
  11. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  12. In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
  13. Add the eggs one at a time, mixing well after each addition.
  14. Stir in vanilla extract.
  15. Add the dry ingredients in two additions, alternating with the buttermilk.
  16. Mix gently until just combined.
  17. Fold in the finely diced apple.
  18. Divide half of the batter between the cupcake liners.
  19. Add a small spoonful of cooled apple filling to the center of each cupcake.
  20. Cover with the remaining batter.
  21. Sprinkle the crumble topping over each cupcake.
  22. Bake for 20–25 minutes, or until the cake portion is baked through and lightly golden.
  23. Cool in the pan for 5 minutes, then transfer to a wire rack.
  24. For the optional glaze, whisk powdered sugar, milk, and vanilla until smooth.
  25. Drizzle over completely cooled cupcakes before serving.

Notes

  • Granny Smith, Honeycrisp, or Pink Lady apples work particularly well.
  • Don't overcook the apple filling; the apples should remain slightly firm.
  • Allow the filling to cool before adding it to the cupcake batter.
  • Don't overmix the batter once the flour is incorporated.
  • Keep the apple filling centered inside each cupcake.
  • Let the cupcakes cool completely before glazing.
  • Replace the individual spices with about 1½ teaspoons apple pie spice if desired.
  • Add chopped pecans or walnuts to the crumble topping for extra crunch.
  • Store cupcakes in an airtight container at room temperature for up to 2 days.
  • Refrigerate cupcakes if using cream cheese frosting.
  • Freeze unfrosted cupcakes for up to 3 months.