Caramel Apple Pie Cupcakes Recipe with Cinnamon Streusel

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These apple pie cupcakes combine a warmly spiced vanilla cake with a tender, caramelized apple filling and a silky cinnamon buttercream. Each cupcake hides a spoonful of apple pie filling in the center and is finished with a small dollop on top for a handheld fall dessert that’s far easier than baking a whole pie.

Spiced Cupcakes

The cupcakes start with classic apple-pie spices to bring autumn flavors into the batter. Cinnamon, allspice, and nutmeg form the base; a pinch of cardamom and ginger adds complexity and warmth without overpowering the apples. If you prefer simplicity, a pre-mixed apple pie spice can replace the individual spices—use about two teaspoons of apple pie spice in place of the separate spices.

The method is straightforward: cream butter and sugar until light, add the egg, then alternate adding the dry ingredients and the milk mixture. Alternating wet and dry ingredients helps keep the batter tender and prevents overmixing, which can make cupcakes dense instead of light and fluffy.

Why alternate wet and dry ingredients?

Adding dry ingredients in portions and alternating with the milk keeps the batter from becoming too thick at once, which reduces the need to overwork the mixture. Start and finish with the dry ingredients, incorporating each addition gently until just combined. This technique gives a consistent, tender crumb every time.

How to Easily Portion Batter

This recipe yields 12 cupcakes. For even portions, use an ice cream scoop or a large cookie scoop to deposit batter into liners—this speeds up the process and keeps the cupcakes uniform. Fill each liner about two-thirds full to allow room for rise. If some liners look fuller than others, move a small amount of batter between cups before baking to even them out.

Apple Pie Filling

The filling is made from small-diced apples, brown sugar, butter, a splash of lemon juice and a pinch of salt. Dice the apples to roughly 1/4-inch pieces so every cupcake gets plenty of small, tender bites of apple. Cook the mixture gently until the apples soften and the sugar dissolves into a glossy syrup.

To prevent watery filling, thicken it with a slurry of cornstarch and water: stir the cornstarch into a little water, add it to the simmering apples, and cook until the mixture comes to a boil and thickens. Remove the filling from heat and cool completely before using so it holds its shape in the cupcake centers.

Assembling the Cupcakes

To fill the cupcakes, remove a small core from the center of each cooled cupcake about one-third up from the bottom. A cupcake corer makes this quick and tidy, but a small knife will also work—be careful not to cut through to the bottom. Spoon the cooled apple filling into each hole, tamping lightly to level it with the top of the cake.

After filling, frost the cupcakes with cinnamon buttercream. For a polished look, pipe the frosting into a round mound; alternatively, spread it with a knife for a rustic finish. Create a small shallow well on top of the frosting and add a final teaspoon of apple filling if you like a pronounced apple center visible on top.

Cinnamon Buttercream

The buttercream is a classic American-style frosting made from softened butter, powdered sugar, cinnamon and vanilla. Beat the butter until creamy, add the powdered sugar a bit at a time, then stir in cinnamon, vanilla, and 2–3 tablespoons of milk to reach your desired consistency. Mix until light and fluffy. Add the extra tablespoon of milk only if the frosting is too thick.

If you don’t have a piping bag, you can pipe using a disposable plastic bag with a small corner snipped off, or simply spread the frosting with a knife. Either approach works well and is great for home bakers of any skill level.

Storage and Serving

Store these cupcakes in an airtight container. At room temperature they will keep for up to 2 days; refrigerated, they will keep 4–5 days. Because the frosting contains butter, it may firm slightly when chilled—let refrigerated cupcakes sit at room temperature for 10–30 minutes before serving to soften the buttercream and restore a tender texture.

These cupcakes are perfect for fall gatherings, bake sales, or any time you want the comfort of apple pie in an easy, portable form. Enjoy!

For more cupcake recipes

• Carrot Cake Cheesecake Cupcakes
• Banana Pudding Cupcakes
• Peach Cobbler Cupcakes

Tag @themarblekitchenblog on social media if you try these and leave a rating or comment below. Thank you and enjoy!

Apple Pie Cupcakes

Warmly spiced vanilla cupcakes filled with caramelized apple pie filling and finished with cinnamon buttercream—12 servings.

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Servings: 12 cupcakes

Calories: 479 kcal

Author: Tara Kringlen

Ingredients

Apple Pie Filling

• 2 medium apples, peeled and chopped into ¼ inch pieces (about 2 cups)
• 4 tablespoons brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon lemon juice
• ⅛ teaspoon kosher salt
• 1 teaspoon cornstarch

Spice Cupcakes

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ¼ teaspoon allspice
• ¾ cup light brown sugar, packed
• 6 tablespoons unsalted butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup milk (whole or 2%)

Cinnamon Buttercream

• 3 cups powdered sugar
• 1 cup unsalted butter, room temperature
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk (whole or 2%)

Instructions

Apple Filling

1. In a small saucepan over medium heat, combine the chopped apples, brown sugar, butter, lemon juice and salt.
2. Stir until the butter and sugar melt and the mixture begins to boil, about 3 minutes.
3. Mix 1 teaspoon cornstarch with 1 teaspoon water and stir into the apple mixture. Continue to boil while stirring for about 2 minutes, until the filling thickens slightly.
4. Remove from heat and let the filling cool completely before using.

Cupcakes

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cardamom, allspice and salt. Set aside.
3. In a mixer, cream together butter and brown sugar on medium speed for about 4 minutes until light and fluffy.
4. Add the egg and mix well, scraping down the bowl as needed.
5. In a separate cup, whisk together the milk and vanilla.
6. Add one-third of the dry ingredients to the butter mixture and beat until combined. Add half the milk mixture and mix. Continue alternating dry and wet additions, ending with the dry ingredients.
7. Scoop batter into liners filling each about ⅔ full. Bake for about 16 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cinnamon Buttercream

1. Beat the room-temperature butter until creamy.
2. Gradually add the powdered sugar and mix well.
3. Add the cinnamon, vanilla and 2 tablespoons of milk. Beat on medium speed for 2 minutes until light and fluffy. Add an extra tablespoon of milk if the frosting is too thick.

Assembly

1. Core the center of each cooled cupcake with a small knife or corer, leaving a thin base so the filling does not run through.
2. Fill each cavity with the cooled apple filling and level with the top of the cake.
3. Frost the cupcakes with the cinnamon buttercream using a piping bag or knife. Make a shallow well in the top of the frosting if you want, and add a small additional spoonful of apple filling.

Notes

Store cupcakes tightly covered at room temperature for up to 2 days or refrigerate for 4–5 days. Remove refrigerated cupcakes about 30 minutes before serving so the buttercream softens for the best texture.

Nutrition

Calories: 479 kcal per cupcake