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Soft and Fluffy Apple Pie Cupcakes with Cinnamon Frosting
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Soft and Fluffy Apple Pie Cupcakes with Cinnamon Frosting

5 from 1 vote
If you're looking for an easy fall-inspired treat that tastes like a bite of fresh apple pie, these Soft and Fluffy Apple Pie Cupcakes with Cinnamon Frosting are just the thing.
With tender apple cupcakes, a gooey spiced apple filling, and a swirl of light cinnamon buttercream, this recipe brings cozy apple recipes to the next level.
Servings: 15 cupcakes
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 cupcake tin
  • 15 cupcake liners

Ingredients

Apple Cupcakes

  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/2 cup unsweetened apple sauce
  • 2 large eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all-spice

Apple Filling

  • 2 cups diced apples peeled, cored (about 2 apples)
  • 2 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Cinnamon Frosting

  • 3/4 cup unsalted butter room temperature
  • 3 cups powdered sugar spooned & leveled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1/2 cup salted caramel for filling

Instructions

Apple Cupcakes

  • Preheat your oven to 400°F and line a regular-size muffin tin with 15 cupcake liners. Lightly grease the cupcake pan to prevent sticking.
  • In a large mixing bowl, whisk together the sugar, vegetable oil, vanilla extract, buttermilk, and applesauce until fully combined.
    1 cup granulated sugar, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 1/2 cup buttermilk, 1/2 cup unsweetened apple sauce
  • Add the eggs, one at a time, mixing well after each addition to make a smooth cream mixture.
    2 large eggs
  • In a separate medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and all-spice. Stir to combine the flour mixture evenly.
    1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon all-spice
  • Slowly add the dry mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
  • Using an ice cream scoop or large spoon, fill each cupcake liner about 2/3 of the way full with cupcake batter. Bake for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 9–11 more minutes, or until the top of each cupcake springs back and a toothpick comes out clean.
  • Let the cupcakes rest in the pan for 2–3 minutes, then remove and cool completely on a wire rack.

Apple Filling

  • While the cupcakes cool, to make the apple filling: In a medium saucepan over medium heat, melt butter and stir in the chopped apples, brown sugar, cinnamon, lemon juice, and a pinch of salt. Stir frequently until the apples are tender. 
    2 cups diced apples, 2 tablespoons unsalted butter, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice, 1/8 teaspoon salt
  • In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry.
    1/2 tablespoon cornstarch, 1 tablespoon water
  • Pour the cornstarch slurry into the apple mixture and cook until thickened, then let cool to room temperature.

Cinnamon Frosting

  • To make the cinnamon buttercream, add softened butter to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy. 
    3/4 cup unsalted butter
  • Sift in the powdered sugar and mix on low speed. 
    3 cups powdered sugar
  • Add vanilla extract, salt, apple cider vinegar, and cinnamon. 
    1 teaspoon vanilla extract, 1/2 teaspoon sea salt, 1/2 teaspoon apple cider vinegar, 1 teaspoon cinnamon
  • Once combined, beat on high speed for 1 minute until you have thick frosting with a smooth, pipeable texture.

Assembly

  • To assemble, use a cupcake corer or small knife to cut out the center of the cupcake, about 3/4 inch deep.
  • Spoon a bit of salted caramel sauce into the center of the cupcake, followed by a spoonful of the cooled apple filling. 
    1/2 cup salted caramel
  • Fill a piping bag fitted with your favorite piping tips and swirl the cinnamon buttercream around the top of the cupcake, forming a ring. 
  • Add a final spoonful of apple filling to the center for a stunning finish.

Notes

Add-Ons & Substitutions

  • Swap the buttermilk for thinned down sour cream or full-fat Greek yogurt
  • Use leftover pie crust cutouts as decorative toppers
  • Add a pinch of nutmeg or cardamom for extra warm spices.

Expert Tips

  • Use room temperature ingredients to help everything blend smoothly and evenly.
  • Chop the apples into smaller pieces so they soften quickly and fit neatly into the cupcake centers.
  • For the best texture, don’t overmix your batter—just stir until everything is combined.
  • Use an electric hand mixer if you don’t have a stand mixer.
  • A decorating bag with a star tip adds a professional finish to your cinnamon buttercream.
  • For bakery-style cupcakes, use a cupcake pan that holds regular-size muffin cups and don’t overfill.
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