Apple Pie Cupcakes

  

These Apple Pie Cupcakes feature a decadent vanilla cinnamon cupcake filled with apple pie filling and topped with vanilla cinnamon buttercream and even more apple filling! These cupcakes are bursting with all the flavours of a delicious apple pie!

These Apple Pie Cupcakes are not only “Easier than pie”, they’re soft, fluffy and taste absolutely phenomenal!

Lightly spiced, these from-scratch cupcakes go way beyond your typical vanilla cupcakes. It’s the perfect vehicle for the sweet and spiced flavour of apple pie.

Too lazy to make the frosting? Serve them warm from the oven with a generous scoop of vanilla ice cream! Trust me, there will be no complaints.

Too lazy to make the cupcakes from scratch? It’s OK, I won’t tell. Simply doctor up two boxes of vanilla cake mix with the spices from the cupcake recipe.

Perfect for Thanksgiving or just an after dinner treat on a cool fall evening for the family, these apple pie cupcakes are sure to delight.

 

Looking for more Autumn Desert Recipes?

Check out some of my favourites:

Apple Torte with Maple Walnut Cream Cheese Filling

Spiced Chai Pumpkin Bundt Cake

Layered Maple Pumpkin Cheesecake Pie

 

 

 

 

Apple Pie Cupcakes

Ingredients:
1/2 cup butter softened
1/2 cup oil
1 1/2 cups white sugar
4 eggs room temperature
2 teaspoons vanilla extract
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups milk room temperature
1-20 oz can apple pie filling, diced
Cinnamon Vanilla Frosting Ingredients:
1 cup butter
3-4 cups powdered icing sugar
2-3 Tablespoons milk or cream
2 teaspoons cinnamon
1 teaspoon vanilla paste

Instructions:
Preheat oven to 350F
Line two cupcake trays with liners. Set aside.
In a large bowl, beat together the butter, oil and sugar until light and completely combined.
Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.

 

 

Portion 1 scoop (approximately 1 to 1 1/2 Tablespoons) of batter into each cupcake liner and bake for 5 minutes.

 

 

Remove the cupcakes from the oven and place 1 Tablespoon of apple pie filling in the centre of the cupcake.

 

 

Cover the cupcakes with remaining cupcake batter (approximately 1 1/2 Tablespoons each).
Bake for 12-15 minutes, until the cupcakes are completely set and an inserted toothpick comes out without any wet cake batter.
While the cupcakes are cooling, prepare your vanilla cinnamon frosting.
In a large bowl, beat together the butter and 2 cups of icing sugar for 2 minutes until smooth.
Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional icing sugar, to taste and texture preferences.
Scoop the frosting into a piping bag fitted with a large star tip.

 

 

Swirl a circle of the frosting onto the top of each cooled cupcake.

 

 

Spoon a generous Tablespoon or so of apple pie filling into the centre of the frosting.