I absolutely love the cozy, nostalgic feeling you get with these Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe. It’s like having the best parts of apple pie wrapped up in an easy-to-eat cupcake form. Trust me, these bite-sized treats are perfect for autumn gatherings, lunchbox surprises, or just whenever you need a little warm hug in dessert form.
When I first made this Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe, I was blown away by how the soft cinnamon-spiced cupcakes paired perfectly with the tender apple filling and the tangy cream cheese frosting. You’ll find that this dessert brings out the best apple pie flavors without the fuss of rolling dough or slicing through a big pie. It’s such a crowd-pleaser and surprisingly easy to whip up!
Why You’ll Love This Recipe
- Perfect blend of flavors: Warm cinnamon, juicy apples, and cream cheese frosting come together in harmony.
- Simple to make: No complicated pie crust — just straightforward cupcake batter and a quick apple filling.
- Crowd-pleaser: My family goes crazy for these, and I bet yours will too.
- Great for any occasion: Whether it’s a fall party or a casual dessert, these cupcakes fit right in.
Ingredients You’ll Need
These ingredients come together beautifully to give you moist cupcakes with a luscious apple filling and a silky cinnamon cream cheese frosting. I recommend using tart apples here to balance the sweetness and fresh spices for the best flavor.
- Small tart apples: Choose firm, tart apples like Granny Smith for the perfect balance of sweet and tangy apple filling.
- Brown sugar: Adds depth and a subtle molasses flavor to the apple compote.
- Cornstarch: This is the magic thickener for your apple filling, so it’s not runny inside the cupcakes.
- Ground cinnamon: Essential for that classic apple pie spice vibe throughout the whole recipe.
- Cake flour: Using cake flour gives the cupcakes a tender crumb that’s light but still sturdy enough for the filling.
- Baking powder: Helps your cupcakes rise perfectly fluffy without becoming dense.
- Salt: Balances the sweetness and rounds out the flavors.
- Unsalted butter (for batter and frosting): Softened really well to cream smoothly for both cupcakes and the frosting.
- Granulated sugar: Sweetens the cupcake batter without overpowering the apple’s natural tartness.
- Eggs: Make sure they’re at room temperature for the best incorporation and rise.
- Vanilla extract: Adds warmth and depth to both the cupcake batter and frosting.
- Milk (dairy or non-dairy): Any milk works here; it keeps the batter moist and tender.
- Cream cheese: The star of the frosting, bringing that rich, tangy creaminess that plays off the sweet apples perfectly.
- Powdered sugar: For smooth frosting that’s sweet but not gritty.
Variations
Feel free to make this Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe your own! I like swapping in other spices or trying alternative frostings based on the mood and season.
- Spice it up: I sometimes add a pinch of nutmeg or ground cloves to the apple filling for an extra cozy, holiday feel.
- Dairy-free option: Use vegan butter and cream cheese alternatives to make these cupcakes allergy-friendly without losing flavor.
- Add nuts: Chopped toasted pecans or walnuts sprinkled on top of the frosting gives a lovely crunch I adore.
- Caramel drizzle: For an indulgent twist, drizzle some caramel sauce over the frosted cupcakes just before serving — my guests love this!
How to Make Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Step 1: Cook the Perfect Apple Filling
Start by heating up the diced tart apples with brown sugar, cornstarch, cinnamon, and a touch of water in a small pot. Cover it and bring to a boil over medium-high heat, then uncover and let the mixture simmer until the apples become tender and the liquid thickens into a luscious compote. I always watch it carefully so it doesn’t stick or burn, adding a splash more water if it starts drying out too fast. Once ready, transfer it to a bowl and let it cool completely to avoid melting your frosting later.
Step 2: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with parchment liners. Whisk together the dry ingredients—cake flour, baking powder, cinnamon, and salt—and set aside. Then cream softened butter with granulated sugar until the mixture is very fluffy and pale, which usually takes about 3-4 minutes with a hand mixer.
Next, add eggs one at a time, beating each in thoroughly to keep the texture light. Stir in vanilla extract. Alternate sifting half of the dry ingredients into the batter, mixing gently at low speed just until combined, followed by half the milk. Repeat with the remaining dry and wet ingredients, stopping as soon as you have a smooth batter. Overmixing can make cupcakes dense — so watch that carefully!
Step 3: Bake to Perfection
Fill each cupcake liner about two-thirds full with batter — this ensures they have room to rise but won’t overflow. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. I like to let them rest in the pan for 5 to 10 minutes before transferring to a wire rack to finish cooling. Completely cooled cupcakes are key before frosting to avoid a melty mess!
Step 4: Whip Up the Cinnamon Cream Cheese Frosting
Beat together softened butter and cream cheese until silky smooth and creamy. Add powdered sugar, cinnamon, and vanilla extract, then mix on low speed until thick and fluffy. This frosting is delectably tangy with a lovely hint of spice that perfectly complements the apple filling.
Step 5: Assemble Your Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Using a small melon baller or a sharp knife, gently scoop out the middle of each cupcake about halfway down. Fill the hollow with a generous spoonful of your cooled apple compote, smoothing it slightly but leaving the edges free. Then pipe two crisscrossing lines of cinnamon frosting across the top to look like lattice pie and finish with a pretty border using a star tip. Trust me, this little detail thrills every guest.
Pro Tips for Making Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Use Tart Apples: I learned the hard way that sweeter apples make the filling too sugary, so Granny Smith or similar tart apples work best.
- Don’t Overmix Batter: Mixing just until combined keeps cupcakes tender and fluffy instead of dense and tough.
- Cool Filling Completely: You don’t want warm apple compote melting your frosting, so be patient here!
- Pipe Frosting Neatly: Using small piping tips really makes the presentation pop and takes these cupcakes from casual to party-ready.
How to Serve Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
Garnishes
I often add a light dusting of cinnamon or a few finely chopped nuts on top of the frosting for a little extra texture and eye appeal. Sometimes, a tiny fresh mint leaf gives such a fresh pop that contrasts beautifully with the warm spices.
Side Dishes
These cupcakes pair fantastically with a scoop of vanilla ice cream or a simple cup of spiced chai or coffee. For brunch, serve alongside a fresh fruit salad for a balanced, crowd-pleasing spread.
Creative Ways to Present
For a festive twist, I’ve arranged these cupcakes in a circle on a large platter topped with autumn leaves and little cinnamon sticks to mimic an apple pie lattice. They’re a charming centerpiece for holiday parties or potlucks that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I keep leftover cupcakes in an airtight container in the fridge for up to 3 days. Bringing them to room temperature before serving helps the frosting soften just right.
Freezing
I’ve frozen the cupcakes (without frosting) in a single layer in a freezer-safe container. When ready to enjoy, thaw in the fridge overnight then frost and serve for best results.
Reheating
If you like warm cupcakes, gently warm unfrosted cupcakes in the microwave for 10-15 seconds before adding fresh frosting. This keeps the apple filling soft and the cake moist without melting your cream cheese topping.
FAQs
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Can I use frozen apples for the filling?
While fresh apples are best for texture, you can use thawed frozen apples if needed. Just be sure to drain excess liquid well and adjust water when cooking to avoid a watery filling.
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How do I prevent the frosting from melting?
Cool the cupcakes completely before frosting, and make sure your apple filling is at room temperature or chilled. Also, keep the frosted cupcakes refrigerated until serving.
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Can I make these cupcakes dairy-free?
Absolutely! Substitute vegan butter and plant-based cream cheese for a dairy-free version that still tastes amazing.
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What’s the best way to scoop out the cupcake centers?
A melon baller is my go-to because it creates a clean, round hole to nicely hold the apple filling without breaking the cupcake apart.
Final Thoughts
This Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe has become one of my favorite ways to enjoy apple pie flavors in a fun, portable treat. I love sharing these at gatherings because everyone delights in the familiar taste wrapped in a new format. Give it a try—I promise these cupcakes will become your new go-to for cozy, delightful dessert moments.
Print
Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Apple Pie Cupcakes featuring tender spiced apple filling nestled inside moist cinnamon cupcakes, topped with a smooth cinnamon cream cheese frosting. Perfect for a cozy dessert that combines the flavors of a classic apple pie in portable, individual portions.
Ingredients
Apple Filling
- 4 small tart apples, peeled, cored, and finely diced
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
Cupcakes
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150 g milk, dairy or non-dairy
Cream Cheese Frosting
- 60 g unsalted butter, softened to room temperature
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Make the Apple Filling: In a small pot, combine the diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook, stirring often, until apples are tender and liquid has evaporated. If dry or burning, add more water and let it cook off. Transfer to a bowl and cool completely.
- Prep Cupcake Pan and Oven: Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with parchment cupcake liners.
- Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter with an electric hand mixer until creamy. Add granulated sugar and beat until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine Wet and Dry Mixtures: Sift half the dry mixture into the wet ingredients and mix on low speed just until combined. Add half the milk and mix until smooth but not overmixed. Repeat with remaining flour and milk until batter is smooth.
- Fill Cupcake Liners: Spoon batter into liners about two-thirds full.
- Bake Cupcakes: Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.
- Prepare Cinnamon Cream Cheese Frosting: In a bowl, beat butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until smooth and thick.
- Fill Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon tip, set aside.
- Hollow Cupcakes: Use a melon baller or knife to scoop out the center of each cooled cupcake halfway deep.
- Fill with Apple Compote: Spoon apple filling into the hollow center and add a small amount on top, flattening slightly but leaving edges clear.
- Pipe Frosting: Pipe two crisscrossing lines of frosting over the apple topping using the ribbon tip. Switch to an open star tip and pipe a decorative border around the cupcake top.
Notes
- Yield is 12 cupcakes using jumbo parchment liners. Smaller liners may yield more cupcakes. Always fill liners two-thirds full for optimal rise.
- Piping tips used are small ribbon and open star sizes from an off-brand set. For best results, use similar small piping tips or a piping tip set.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
