APPLE PIE CUPCAKES

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

What happens when apple pie and cupcakes fall in love? You get these Apple Pie Cupcakes, the ultimate autumn mash-up. A soft, spiced cupcake filled with gooey apple pie filling, crowned with swirls of vanilla bean buttercream, and finished with even more glossy apples on top. They’re cosy and they’re basically a warm hug in cupcake form.

This recipe is part of my One Bowl Fall Favourites series, a cosy baking series that celebrates simple, seasonal recipes mixed in just one bowl. No mixers, no fuss, just easy autumn comfort. Keep an eye out for next weeks recipe: Brown Butter Brownies, a soft, chewy cookie with gooey pecan filling, a bite-sized spin on the holiday classic.

Why you will love this recipe:

Like two desserts in one | You get the tender crumb of a cupcake and the gooey centre of apple pie.

That vanilla bean buttercream | Sweet, creamy, speckled with real vanilla — it pairs perfectly with spiced apples.

One bowl sponge | The cupcake base comes together with a whisk and one bowl. No mixers or complicated steps.

Make ahead friendly | Both the cupcakes and apple filling can be made a day ahead, then assembled when ready to serve.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Apples | Any baking apple (Granny Smith, Braeburn, Honeycrisp) works well

Cornflour | Thickens the filling to a glossy, pie-like consistency

Lemon Juice | Balances sweetness and keeps apples bright

Unsalted butter | Moist, rich base with buttery flavour

Caster sugar | For sweetness and a slightly crisp edge.

Light brown sugar | Adds moisture and that caramel-like depth you associate with apple pie

Large egg | Binds the dough and adds richness.

Vanilla Bean paste | Balances the sweetness with warm depth and those little flecks make the frosting and cupcake extra special

Plain flour | Gives structure while keeping the crumb soft.

Baking soda | Helps balance acidity from the apples.

Baking powder | Light lift for a tender sponge.

Salt | Balances sweetness and sharpens flavour.

Cinnamon & Nutmeg | Warming spices that make the sponge taste like fall.

Sour Cream | Keeps the crumb tender and moist

Apple sauce | Adds an extra kick of apple flavour and provides more moisture for a tender crumb

Whole Milk | Helps loosen the buttercream consistency

Let’s Talk About the Apple Pie Filling

The magic of these cupcakes is all in the homemade apple pie filling. You don’t need a whole pie dish to get that nostalgic flavour.

Here’s why it works so well:

• Apples: A firm, slightly tart variety (like Granny Smith, Braeburn, or Honeycrisp) holds its shape while still turning soft and jammy.

• Brown sugar + butter: Together, they melt into a caramel-like sauce that coats every apple chunk.

• Cinnamon + nutmeg: The essential pie spices

• Cornflour: Thickens everything into a spoonable filling that won’t leak out of your cupcakes.

• Lemon juice: Keeps the apples bright and adds a little tang to balance the sweetness.

FAQs

Can I use store-bought apple pie filling?
Yes, it’s quicker although homemade will give you a fresher, more flavourful result.

Do these need to be refrigerated?
Yes, because of the apple filling and buttercream. Store in an airtight container in the fridge up to 3 days. Bring to room temperature before serving.

Can I freeze them?
Freeze unfrosted and unfilled cupcakes for up to 2 months. Thaw, then fill and frost fresh. You can also freeze the apple pie filling.

Can I use cream cheese frosting instead?
Absolutely great idea, a tangy cream cheese pair will pair beautifully with the spiced apples

Can I make these cakes Gluten Free?
Of course, simply substitute the plain flour with a 1:1 Gluten Free Flour. I use King Arthur 1:1 Gluten Free Flour

Expert baking tips!

Choose the right apple | A firm, slightly tart apple like Granny Smith or Braeburn works best to balance the sweetness.

Cool filling completely | Warm filling will melt your buttercream.

Pipe a frosting “dam” | If you’re not comfortable piping and creating a well. Pipe a simple circle of buttercream around the edge of the cupcake, then spoon apple filling into the centre.

Make ahead | The apple filling can be made up to 3 days ahead and stored in the fridge.

Recipe Card:

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Apple Pie Cupcakes

Servings: 6

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

What happens when apple pie and cupcakes fall in love? You get these Apple Pie Cupcakes, the ultimate autumn mash-up. A soft, spiced cupcake filled with gooey apple pie filling, crowned with swirls of vanilla bean buttercream, and finished with even more glossy apples on top. They’re cosy and they’re basically a warm hug in cupcake form.

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Ingredients

For the cupcakes

• 85 g self-raising flour
• 100g light brown sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 50g melted butter
• 75g apple sauce
• 1 egg, large
• 30g sour cream

Vanilla Bean Buttercream

• 150 unsalted butter, room temp
• 1 tsp vanilla bean paste
• 200g icing sugar
• 30ml milk

For the Apple Pie filling

• 2 tbsp butter
• 1 tsp cinnamon
• 2 apples (gala, honeycrisp) diced
• 50g light brown sugar
• 1 tsp cornflour
• 1 tbsp lemon juice

Instructions

For the chocolate cupcakes

1. Preheat the oven to 170°C/ 350°F and line a 6 cup pan with cupcake liners.
2. Whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg then add melted butter, apple sauce, eggs, vanilla and sour cream and mix everything together until smooth and combined.
3. Divide the batter between the 6 cupcake cakesliners, filling each about halfway.
4. Bake at 170°C/ 350°F for 18-20 minutes or until a cake tester comes out clean.
5. Remove from pan and let cool on wire rack.
6. Let cupcakes cool completely before decorating

For the Apple Pie Filling

1. In a saucepan, melt the butter over medium heat then add the chopped apples, brown sugar, cinnamon and lemon juice.
2. Cook until the apples start to become tender and release their juices then make a slurry by mixing the cornstarch with a tbsp water and pour this into the apple mixture
3. Continue to cook the apples for around 2 more minutes until the mixture has thickened then remove from heat and cool.

For the Vanilla Bean Buttercream

1. Cream the butter for a few minutes until creamy, then gradually add the icing sugar and continue beating them together until light and fluffy.
2. Add in the vanilla bean paste and fold through to combine.
3. To soften the buttercream a little gradually add the milk (you might not need it all) until you have a firm but soft buttercream consistency that will hold its shape.
4. Fit a piping bag with your nozzle of choice (I've used an round tip nozzle) and fill it with your buttercream.

To Assemble

1. Remove the centre of each cupcake with a piping nozzle or corer and fill it with a tbsp of the cooled apple pie filling. Replace the piece of cupcake on top and press it down.
2. Pipe generous swirls onto each cupcake then use the back of a spoon to make a dip in the buttercream for the apple pie filling to sit.
3. Add a 1-2 tsps of the apple pie filling on top
4. Serve and enjoy!

Nutrition Facts

Calories

367

Fat

26 g

Carbs

48 g

Sugar

17 g

Protein

5 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Autumn bakes you should try:

Apple Pie Blondies

Millionaire Snickerdoodles

Apple Crumble Coffee Cake

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!