Apple Pie Cupcake Recipe
User Reviews
4.8
18 reviews
Excellent
Apple Pie Cupcake Recipe
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These apple pie cupcakes are filled with fresh apples and topped with streusel and a spiced buttercream frosting-- yum!
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Ingredients
For the Cupcake
- 13.25 ounces vanilla cake mix
- ½ teaspoon apple pie spice
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Streusel Topping
- 6 tablespoons all-purpose flour
- 3 tablespoons unsalted butter room temperature
- 2 tablespoons granulated sugar
For the Apple Filling
- 2 Granny Smith apples peeled and chopped
- ½ cup brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon apple pie spice
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 2½ cups powdered sugar
- 1 teaspoon apple pie spice
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Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners or spray with nonstick baking spray. Set aside.
- Mix the cake mix, pie spice, water, vegetable oil, and eggs together in a large bowl.
- Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I used a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.
For the Streusel Topping
- In a small bowl, combine the flour, butter, and sugar.
- Sprinkle about 1-2 teaspoons of the streusel over each cupcake.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.
For the Apple Filling
- Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat.
- Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency.
- Set aside until ready to use.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
- Reduce to low speed and slowly add the powdered sugar and apple pie spice a little at a time.
- Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed. Beat the icing until smooth and fluffy, about 2 minutes.
- Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.
Assembly
- Once the cupcakes have cooled, scoop a small hole out of the center of each one.
- Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top.
- Pipe the icing on top and garnish with a sprinkle of cinnamon, if desired.
Notes
- Storage: Store apple pie cupcakes in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
480kcal
(24%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
241mg
(10%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
500IU
(10%)
Vitamin C
2mg
(2%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 480kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 241mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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