Apple Pie Cupcakes are soft cinnamon-spiced cupcakes topped with fluffy mascarpone frosting, caramelized apples, and crunchy streusel.
These homemade apple cupcakes combine the comforting flavors of classic apple pie with a moist applesauce cupcake base and a delicious apple filling.
Finished with light mascarpone whipped cream and buttery crumble, they’re a lovely fall dessert for Thanksgiving or any cozy occasion.
Why You’ll Love These Cupcakes
- All the flavors of apple pie: Warm spices, tender caramelized apples, and buttery streusel in every bite.
- Soft, creamy & crunchy: Moist apple cupcakes paired with fluffy mascarpone frosting and a crisp topping.
- Perfect for fall gatherings: Easy to serve, beautifully decorated, and great for Thanksgiving.
Ingredients You Need
- Flour: Cake flour or all-purpose flour.
- Apple pie spices: Cinnamon, ginger, and nutmeg.
- Applesauce: Preferably unsweetened.
- Buttermilk: Or a homemade substitute.
- Apples: Golden Delicious, Pink Lady, or Granny Smith.
- Butter: Unsalted.
- Almond flour: For the streusel topping.
- Mascarpone: Full-fat and cold.
- Heavy cream: Cold, with at least 30% fat.
- Eggs: Large, at room temperature.
- Vegetable oil: Sunflower or canola.
- Sugars: Granulated, brown, and powdered sugar.
- Baking powder and baking soda: For the cupcake batter.
- Vanilla and salt: To enhance the flavors.
How to Make Apple Pie Cupcakes
Inspired by the warm, cozy flavors of classic American apple pie.
For this recipe, I use my homemade apple pie filling.
Decorate the cupcakes with a swirl of mascarpone frosting, a spoonful of caramelized apple filling, and crunchy streusel. Drizzle with caramel sauce if desired.
Tips for Perfect Apple Pie Cupcakes
- Use firm apples: Golden Delicious, Pink Lady, or Granny Smith hold their shape when cooked.
- Avoid overmixing: Mix the cupcake batter just until combined for a soft texture.
- Cool completely: Let the cupcakes and apple filling cool before decorating.
- Keep ingredients cold: Use chilled mascarpone and heavy cream for a stable frosting.
- Decorate before serving: Add the streusel and optional caramel drizzle at the last minute to keep the topping crunchy.
Storage
Store apple pie cupcakes in an airtight container in the refrigerator for up to 3 days. Add the streusel just before serving.
Variations & Substitutions
- Caramel Apple Cupcakes: Add homemade salted caramel sauce over the frosting.
- Cream Cheese Frosting: Swap the mascarpone frosting for a light cream cheese frosting.
- Nutty Streusel: Add chopped pecans or walnuts for extra crunch.
- Cinnamon Buttercream: Replace the mascarpone frosting with cinnamon buttercream or try my cinnamon whipped frosting.
If you love these cupcakes, try my Apple Pie Cake too!
Recipe Questions
What are the best apples for apple pie cupcakes?
Golden Delicious and Pink Lady are great for a sweet filling, while Granny Smith adds a tart contrast.
Can I make these cupcakes ahead of time?
Yes! Prepare the cupcakes and apple filling a day ahead, then frost and decorate before serving.
Can I freeze apple pie cupcakes?
Yes, freeze the unfrosted cupcakes for up to 1 month. Thaw completely before decorating.
More Cupcake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Apple Pie Cupcakes
- Total Time: 1 hour 20 minutes
- Yield: 12 cupcakes
Description
These Apple Pie Cupcakes feature soft cinnamon-spiced cupcakes, caramelized apple filling, fluffy mascarpone frosting, and crunchy streusel. A delicious fall dessert!
Ingredients
Apple Cupcakes
- 190 g (1½ cups) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch ground nutmeg
- ¼ tsp salt
- 100 ml (⅓ cup + 1½ tbsp) neutral vegetable oil
- 120 g (½ cup + 1 tbsp) light brown sugar
- 70 g (⅓ cup) granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 130 ml (½ cup + 1 tsp) buttermilk
- 80 g (⅓ cup) unsweetened applesauce
Apple Pie Filling
- 2 medium apples, peeled and diced
- 35 g (2½ tbsp) unsalted butter
- 60 g (¼ cup + 1 tbsp) brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Streusel Topping
- 70 g (½ cup + 1 tbsp) all-purpose flour
- 50 g (½ cup) almond flour
- 50 g (¼ cup) brown sugar
- 1 pinch ground cinnamon
- 75 g (⅓ cup) cold unsalted butter, cubed
- 1 pinch salt
Instructions
Apple Cupcakes
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- In a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, vanilla, and vegetable oil until smooth.
- Add the applesauce and mix until combined.
- Alternately add the dry ingredients and buttermilk, mixing just until the batter is smooth.
- Divide the batter between the cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Apple Pie Filling
- Toss the diced apples with cinnamon and lemon juice.
- Melt the butter, brown sugar, and vanilla in a skillet over medium heat.
- Add the apples and cook for about 10 minutes, stirring occasionally, until tender and caramelized.
- Remove from the heat and let cool completely.
Streusel Topping
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Mix the flour, almond flour, brown sugar, cinnamon, and salt in a bowl.
- Add the cold butter and rub it into the dry ingredients until coarse crumbs form.
- Crumble the mixture onto the prepared baking sheet.
- Bake for about 15 minutes, until lightly golden. Let cool completely, then break into small, crunchy pieces.
Mascarpone Frosting
- Place the cold mascarpone, heavy cream, powdered sugar, and vanilla in a large mixing bowl.
- Whip with an electric mixer on medium speed until thick, smooth, and firm, being careful not to overwhip.
Assembly
- Pipe a swirl of mascarpone frosting onto each cooled cupcake, leaving a small well in the center.
- Spoon the cooled caramelized apples into the center of the frosting.
- Sprinkle with crunchy streusel and drizzle with salted caramel sauce if desired.
- Refrigerate until ready to serve, adding the streusel just before serving for the best texture.
Notes
Storage: Store leftover cupcakes in an airtight container in the refrigerator for 2 to 3 days to keep the frosting fresh or wrap the plain cupcakes individually and freeze for up to one month. When ready to serve, thaw in the refrigerator, then add the toppings.
Tips:
- Weigh your ingredients: Use a digital scale for accurate measurements.
- Don’t overmix: Mix the batter just until the flour is incorporated.
- Keep everything cold: Use chilled mascarpone and heavy cream for a stable frosting.
- Cool before decorating: Let the cupcakes and apple filling cool completely.
- Add streusel last: Sprinkle it on just before serving to keep it crunchy.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: cupcakes
- Cuisine: American
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