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Nothing says Fall like a warm apple pie. Unfortunately, we don’t always have time to make and chill pie dough. These cupcakes are the perfect solution!

Made them? Let us know how it went in the comment section below!

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For Cupcakes

  • 1

    box of vanilla cake mix, plus ingredients called for on box

For Apple Pie Filling

  • 4 tbsp.


  • 1/4 c.

    brown sugar

  • 1 1/2

    teaspoons ground cinnamon, plus more for decorating

  • 1 1/2 tsp.

    ground nutmeg

  • 3/4 tsp.

    ground ginger

  • 1/2 tsp.

    salt, plus more for buttercream

  • 4

    honey crisp apples, medium, peeled, sliced into 1/2″ cubes

For Icing

  • 1 3/4 c.

    butter, softened

  • 5 c.

    powdered sugar

  • 2 tsp.

    vanilla extract

  • 3 tbsp.

    heavy cream

  • Nutrition Information
  • Per Serving (Serves 24)
  • Calories351 Fat17 gSaturated fat10 gTrans fat1 gCholesterol43 mgSodium184 mgCarbohydrates48 gFiber1 gSugar29 gProtein1 gVitamin D0 mcgCalcium45 mgIron0 mgPotassium58 mg
  • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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    1. Step 1Preheat oven to 350º and line 2 12-cup muffin tins with black cupcake liners. Prepare cupcake batter according to package directions.
    2. Step 2 Scoop cupcake batter into liners and bake until a toothpick inserted in the center comes out clean, 18-22  minutes. Let cool.
    3. Step 3Melt butter in a medium saucepan over medium heat. Mix in brown sugar, cinnamon, nutmeg, ginger, salt and apples to pot. Let the mixture come to a simmer, reduce heat to low and cover with a lid. Let cook until apples are very tender, about 12 minutes. Remove the lid, increase heat back to medium and let the sauce reduce to a thin caramel, remove from heat and let cool completely.
    4. Step 4In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and season with salt. Beat until combined, adding more heavy cream to loosen if necessary. Transfer frosting into a piping bag fitted with a ½” star piping tip.
    5. Step 5Using a small scoop or paring knife, remove the centers of each cupcake, creating a divot into which you will spoon the filling.
    6. Step 6Spoon a heaping tablespoon of filling into each divot. Pipe frosting onto cupcakes and sprinkle with demerara sugar and cinnamon.

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Charlie Gillette

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