Apple Pie Cupcakes

Apple Pie Cupcakes bring together two of the most beloved desserts into one irresistible treat. They feature soft, cinnamon-spiced cupcakes, a gooey apple filling, and a light mascarpone whipped cream frosting that makes each bite taste like a bite of autumn. Think of them as the handheld, party-friendly version of classic apple pie with a modern twist.

Perfect for fall gatherings, Thanksgiving, or even a cozy weekend baking project, these cupcakes highlight warm spices, tender baked apples, and a not-too-sweet creamy topping. They’re elegant enough for a dessert table yet playful enough to enjoy casually with a cup of coffee.

Ingredients

Cinnamon Cupcakes

• 113 g (½ cup) unsalted butter, at room temperature
• 100 g (½ cup) granulated sugar
• 50 g (¼ cup) brown sugar
• 2 eggs, at room temperature
• 120 g (½ cup) whole milk, at room temperature
• 185 g (1½ cups) all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon white vinegar
• ½ teaspoon baking soda

Apple Pie Filling

• 330 g (2½ cups) apples, peeled and cut into small pieces
• ½ teaspoon freshly squeezed lemon juice
• 50 g (¼ cup) brown sugar
• 30 g (2 tablespoons) unsalted butter
• 1 teaspoon cinnamon

Frosting

• 150 g (⅔ cup) mascarpone, cold
• 120 g (½ cup) heavy cream (36% fat), very cold
• 40 g (⅓ cup) powdered sugar, sifted

Step-by-Step Method

Step 1: Make the cupcake batter

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time. Whisk together the milk and vinegar in a small bowl, then set aside.

In a separate bowl, sift the flour, cinnamon, salt, baking powder, and baking soda. Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with flour. Mix just until combined.

Step 2: Bake the cupcakes

Evenly divide the batter into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before adding filling and frosting.

Step 3: Prepare the apple filling

While the cupcakes bake, melt the butter in a skillet over medium heat. Add the diced apples, lemon juice, brown sugar, and cinnamon. Cook for 6–8 minutes, stirring occasionally, until the apples are tender and coated in a glossy syrup. Remove from heat and let cool.

Step 4: Core and fill the cupcakes

Once the cupcakes are cooled, use a paring knife or cupcake corer to remove a small section from the center of each cupcake. Fill the hollow with a spoonful of apple mixture. This gives a surprise apple pie filling with every bite.

Step 5: Make the frosting

In a chilled mixing bowl, beat together the mascarpone, cold heavy cream, and sifted powdered sugar on medium speed until soft peaks form. The frosting should hold shape but still look light and airy. Do not over-mix or it may break.

Step 6: Assemble and serve

Transfer the frosting to a piping bag and swirl generously over each cupcake. Garnish with a sprinkle of cinnamon or a small apple slice if desired. Serve immediately or refrigerate for up to 2 days.

Expert Tips for Success

• Room temperature eggs and butter: This helps the batter emulsify evenly, leading to light and fluffy cupcakes.

• Don’t overmix the batter: Stir only until combined to prevent dense cupcakes.

• Chill the frosting bowl and whisk: Cold tools keep mascarpone frosting from splitting.

• Make ahead filling: The apple filling can be made a day in advance and stored in the fridge. Just bring to room temperature before spooning into cupcakes.

• Pipe or spread: Use a piping bag for a bakery-style finish, or simply spread the frosting with a spatula for a rustic look.

Tasty Variations to Try

• Caramel drizzle: Add a drizzle of caramel sauce over the frosting for a caramel-apple vibe.

• Nut topping: Sprinkle chopped pecans or walnuts for crunch.

• Spiced kick: Add a pinch of nutmeg or allspice to the cupcake batter for extra warmth.

• Mini versions: Bake in mini cupcake pans for bite-sized party treats.

• Apple pie crust crunch: Mix in crushed graham crackers on top of the frosting to mimic pie crust flavor.

Frequently Asked Questions

Can I use store-bought apple pie filling?

Yes, but homemade has a fresher taste and better texture. If using canned filling, chop the apples smaller so they fit neatly inside cupcakes.

Can I make them gluten-free?

You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. The cupcakes will be slightly more delicate but still delicious.

Can I freeze Apple Pie Cupcakes?

Freeze unfilled, unfrosted cupcakes for up to 2 months. Thaw, add apple filling, and frost just before serving for the freshest flavor.

How long will they keep?

Once filled and frosted, these cupcakes keep well in the refrigerator for up to 2 days. The frosting stays stable thanks to the mascarpone, and the apples hold their texture.

Do I need to peel the apples?

It’s recommended. Peeling ensures a smooth filling without chewy skins, which can feel out of place in cupcakes.

Apple Pie Cupcakes

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• Author: Emma Hart
• Total Time: 45
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft cinnamon-spiced cupcakes filled with gooey apple pie filling and topped with light mascarpone whipped cream frosting. Perfect for fall gatherings or Thanksgiving dessert.

See also  Pumpkin Cheesecake Pie

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Ingredients

Scale 1x2x3x

Cinnamon Cupcakes
113 g (½ cup) unsalted butter, room temperature

100 g (½ cup) granulated sugar

50 g (¼ cup) brown sugar

2 large eggs, room temperature

120 g (½ cup) whole milk, room temperature

185 g (1½ cups) all-purpose flour

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon white vinegar

½ teaspoon baking soda

Apple Pie Filling
330 g (2½ cups) apples, peeled and diced

½ teaspoon lemon juice

50 g (¼ cup) brown sugar

30 g (2 tablespoons) unsalted butter

1 teaspoon cinnamon

Mascarpone Frosting
150 g (⅔ cup) mascarpone, cold

120 g (½ cup) heavy cream (36% fat), very cold

40 g (⅓ cup) powdered sugar, sifted

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Instructions

1. Preheat oven to 350°F (175°C). Line 12-cup muffin pan with paper liners. Cream butter with granulated and brown sugars until fluffy. Beat in eggs one at a time.
2. Mix milk and vinegar in a small bowl. Sift flour, cinnamon, salt, baking powder, and baking soda in another bowl.
3. Add dry ingredients to butter mixture in two parts, alternating with milk, starting and ending with flour. Mix until just combined.
4. Divide batter among liners, filling ⅔ full. Bake 18–20 minutes until toothpick comes out clean. Cool completely on wire rack.
5. For filling, melt butter in skillet over medium. Stir in apples, lemon juice, brown sugar, and cinnamon. Cook 6–8 minutes until tender and syrupy. Cool completely.
6. Core cooled cupcakes. Spoon apple filling into each hollow.
7. Beat mascarpone, cream, and powdered sugar in chilled bowl until soft peaks form. Do not overmix.
8. Pipe or spread frosting over filled cupcakes. Garnish with cinnamon or apple slices. Serve immediately or refrigerate up to 2 days.

Notes

Room temperature butter and eggs create tender cupcakes.

Don’t overmix batter to avoid dense texture.

Chill bowl and whisk for stable mascarpone frosting.

Apple filling can be made ahead and refrigerated.

Allow cupcakes to fully cool before coring and filling.

• Prep Time: 25
• Cook Time: 20
• Category: Dessert
• Method: Baking & Filling
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 23g
• Sodium: 150mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Keywords: apple pie cupcakes, fall cupcake recipe, mascarpone frosting cupcakes, stuffed cupcakes with apples, thanksgiving desserts, autumn baking treats