Apple pie stuffed cupcakes are both filled with and topped with apple pie filling. The cinnamon vanilla buttercream brings it all together to make a perfect fall dessert.
Start with perfect easy homemade vanilla cupcakes and bake some apple pie filling in the center. Then pipe a ring of creamy cinnamon vanilla buttercream to hold more apples on top.
These cupcakes are the perfect cakey version of apple pie a la mode. Make a batch to see for yourself!
As summer starts to wind down, autumnal flavors are starting to dance in my head. I love the bright flavors of spring, but there is something about fall trees that are extra special.
Apples have to be one of my favorite ingredients. They are so super versatile and so yummy!
I have so many favorite recipes that involve apples. We could literally have them in breakfast, lunch, dinner, snacks and dessert without getting bored.
If you check out the apple category of recipes here on the site, you can see a great sample of that variety. Plus you can get a taste of my deep seeded love for the fruit.
These cupcakes are sure to draw you in to that love as well. They are a super fun and delicious treat.
About the Cupcakes
The batter is homemade but easy to make. I used a can of apple pie filling, but you could try making it with a jar of homemade pie filling.
The frosting is a delicious vanilla cinnamon buttercream with that goes so well with the apples. The results are a cupcake version of a slice of apple pie with a scoop of perfect ice cream.
They will be a perfect addition to a fall gathering or party. Your coworkers will love you if you bring some in to them.
Of course you could keep them at home and major brownie points with your family as well. Just promise me you’ll give them a try!
Making Apple Pie Filled Cupcakes
First you’ll whip up a simple cake batter. The recipe includes a simple from scratch batter that you’ll love.
If you are in a hurry, feel free to sub in your favorite yellow cake mix. Just follow the same basic baking instructions and you should be fine.
Scoop about a generous tablespoon of batter into each cupcake well. Using a not quite full medium cookie scoop can help get that done quick and easily.
After baking that batter for a bit you’ll add some apple pie filling and more batter. Having that base partially set first keeps the filling in the middle.
Otherwise you risk your apple pie filling all sinking to the bottom of the cake. They would still taste good, but having it centered helps give a better eating experience.
Once the remaining batter is scooped on top, it’s time to finish baking the cupcakes. The should come out golden and delicious.
Obviously a toothpick test won’t work so well with these cupcakes. However the edges of the cupcake should spring back after being lightly touched with a finger.
Make sure they are completely cooled before you move on to the best part, the frosting!
A simple American buttercream is a great way to hold in the topping. I used vanilla bean paste and cinnamon for flavor and speckle.
Of course you can use vanilla extract if that is what you have. Just use the same amount of extract as vanilla bean paste that is suggested in the recipe.
A quick ring of cinnamon buttercream is all it takes to hold that extra filling on top. Each bite had a little cake, a lot of apple pie filling and a hint of creamy vanilla frosting.
The mix of flavors and textures is absolutely divine. I am telling you, they are a must make treat!
Storing Fruit Filled Cupcakes
These cupcakes can be assembled and stored on the counter for several hours at a time. For longer storage, they can be refrigerated in an airtight container for up to a week.
Just allow them to come to room temperature before enjoying them for the best results.
Cupcakes can be frozen for several months. Ideally they would be frozen without the frosting and apple pie filling on top.
Assembled cupcakes can be frozen, but the condensation etc. may change the final consistency a bit. They will still taste amazing however!
More Great Fall Recipes
Of you like apple cakes, you should try my layered applesauce cake with caramel frosting. It is super moist, flavorful and screams autumn.
My grandma’s pumpkin squares with cream cheese frosting are another must make treat. It isn’t fall without a square or two of pumpkin bars!
Apple butter pie is a smooth and creamy pie that screams fall. It is pretty easy to make and super delicious!
Easy Variations and Substitutions:
You can very easily change up this recipe just by using different kinds of fruit filling. Use cherry pie filling for a fun cherry pie cupcake.
Blueberry filling would be another wonderful flavor. I think I would leave the cinnamon out for the blueberry version and add some lemon extract. Yum!
Or for a patriotic spin, do have with cherry and half with blueberry. That would be very red, white and blue of you!
What are your favorite fall treats to make and eat?
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Apple Pie Stuffed Cupcakes
Apple Pie Cupcakes
- ½ cup butter softened
- ½ cup oil
- 1½ cups white sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1¼ cups milk room temperature
- 20 oz can apple pie filling
Cinnamon Vanilla Buttercream
- 1 cup butter softened
- 3½ cups powdered sugar
- 2 Tablespoons milk or cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla bean paste
- Preheat oven to 350° F and line two cupcake trays with paper liners. Set aside.
- In a large bowl, beat butter until smooth and fluffy. Add oil and sugar and mix until 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 center of the cupcake. Cover the cupcakes with remaining cupcake batter (approximately 1 1/2 Tablespoons each).
- Bake for 12-15 more minutes, until the cupcakes are completely set. The cake should spring back when lightly touched with a finger.
- When the cupcakes are completely cooled, prepare your vanilla cinnamon frosting.
- In a large bowl, beat together the butter until completely smooth. Add 2 cups of powdered sugar and beat for 1-2 more minutes.
- Add 2 Tablespoons of milk, the cinnamon and vanilla and beat well to incorporate. Add additional powdered sugar. Whip until fluffy. Add more milk or powdered sugar as needed to get your preferred piping consistency.
- 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 teaspoon or two of apple pie filling into the center of the frosting.