Apple Pie Cupcakes are a must-try for fall! With a soft, spiced apple cupcake base, a light mascarpone frosting, warm apple pie filling, and a crunchy streusel topping, they bring all the best flavors of apple pie in a fun, single-serve treat.
Jump to:
This apple pie cupcakes recipe bring all the cozy comfort of a classic American apple pie—with a twist of this apple crisp pie in a cupcake form! Infused with warm fall spices and rich apple flavors, they’re the perfect dessert to capture that sweet, spiced essence of the season.
Each cupcake is built on a soft, spiced base, topped with a light mascarpone frosting, then filled with tender, caramelized apples just like in apple pie. A sprinkle of crunchy streusel topping on top finishes each one, adding texture and even more deliciousness.
Together, they make for a complete dessert that’s easy, satisfying, and ideal for fall gatherings or simply enjoying on a chilly day.
Why you' love these cupcakes
Craving for more apple recipes? Give these a try : French apple tart, Puff pastry apple tart, Rustic Apple tart, Apple French galette des rois.
Ingredients Notes
You’ll need these ingredients to make these apple crisp cupcakes at home :
Apple Spiced Cupcakes
- Flour: Use cake flour or all-purpose flour to keep the apple cupcakes light and soft.
- Apple pie spices: A simple mix of cinnamon, ginger, and nutmeg adds that classic autumn warmth.
- Apple compote: Adds natural sweetness and moisture, making the cupcakes tender.
- Buttermilk: Enhances softness and adds a slight tang to balance the sweetness (see recipe card for alternatives like milk or sour cream).
Apple pie filling and streusel
- Chopped apples: Opt for sweet, firm apples like Golden or Pink Lady for the best flavor and texture, or go for tart varieties like Granny Smith apples if you prefer a more tangy contrast in your filling.
- Brown Sugar and Cinnamon: Give the filling a rich, caramel-like sweetness with a touch of warmth.
- Butter: Use unsalted butter only.
- Almond Flour: Adds a subtle nutty flavor and a delicate crunch.
- Butter and Brown Sugar: Create a crisp, flavorful crumble topping.
How To Make Apple Crumble cupcakes
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: In a medium bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 2: In a large bowl or in the large mixing bowl of a stand mixer, whisk together the wet ingredients, vegetable oil, granulated sugar, brown sugar, room temperature eggs, and vanilla extract until smooth and well combined.
Step 3: Add the applesauce and mix again until incorporated.
Step 4: Finally, alternate adding the dry ingredient mixture and the buttermilk, mixing until you have a smooth cupcake batter.
Step 5: Pour the batter into the muffin tin, filling all cupcake liners about ¾ full. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden and cooked through in the center.
Step 6: Chop the apples into smaller pieces and toss them with the apple pie spice mix and lemon juice.
Step 7: In a skillet or saucepan, melt the butter with the sugar in a medium heat, then add the apple pieces to the melted butter mixture and cook until the apples are tender.
Step 8: Whip the mascarpone, heavy cream, powdered sugar, and vanilla together with a mixer until smooth and firm.
Step 9: With a piping bag filled with the mascarpone frosting add a swirl in the top of the cupcake, a spoonful of the apple mixture in the center, and sprinkle with crumble and homemade caramel sauce before serving.
Serving suggestions
- Homemade Salted Caramel Sauce: Add a warm caramel sauce drizzle on top for an extra layer of sweetness and richness.
- Cinnamon Dusting: Sprinkle a touch of cinnamon over the frosting to enhance the warm, spiced flavors.
- Vanilla Ice Cream: Serve these apple cinnamon cupcakes with a small scoop of vanilla ice cream for a delicious hot-and-cold contrast.
- Extra Crumble: Top with an extra pinch of streusel crumble for more crunch and a beautiful presentation.
- Apple Slice Garnish: Add a thin apple slice or dehydrated apple chip for a decorative, autumnal touch.
- Paired with Apple Cider or Tea: These cupcakes pair perfectly with a cozy drink like apple cider or chai tea to complete the fall experience.
Pro tips for this recipe
Storage instructions
In the Refrigerator: Store leftover cupcakes in an airtight container in the refrigerator for 2 to 3 days.
Freezing: You can freeze the cupcakes without frosting or crumble for up to one month. Thaw them in the refrigerator, then add the frosting and crumble once they’re fully defrosted.
Variations & Substitutions
Recipe Questions
What type of apples work best?
For the filling, choose sweet, firm apples like Golden Delicious or Pink Lady for a tender and flavorful texture. If you prefer a tangier taste, Granny Smith apples are a great option.
More Cupcake Recipes
I hope you love these apple crisp cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Apple Pie Cupcakes
- Total Time: 1 hour 20 minutes
- Yield: 12 cupcakes
Description
These Apple Pie cupcakes bring all the flavors of classic apple pie into a soft, spiced cupcake. With a fluffy mascarpone frosting, warm apple filling, and a crunchy streusel topping, they’re the perfect cozy treat for fall! (for 12 cupcakes)
Ingredients
Apple Cupcakes
- 190 g (1 ½ cups) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ginger
- 1 pinch nutmeg
- ¼ tsp salt
- 100 ml (⅓ cup + 1 tbsp) neutral vegetable oil
- 120 g (½ cup) light brown sugar
- 70 g (⅓ cup) granulated sugar
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 130 g (½ cup) buttermilk
- 80 g (⅓ cup) applesauce
Apple Pie Filling
- 2 apples, peeled and diced
- 35 g (2 ½ tbsp) unsalted butter
- 60 g (¼ cup) brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Streusel
- 70 g (½ cup) all-purpose flour
- 50 g (½ cup) almond flour
- 50 g (¼ cup) brown sugar
- 1 pinch cinnamon
- 75 g (⅓ cup) unsalted butter, cold
- 1 pinch salt
Mascarpone Frosting
- 200 g (7 oz) cold mascarpone cheese
- 230 g (1 cup) cold heavy cream - full fat
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
Instructions
Apple Spice Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large mixing bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in the applesauce until well combined.
- Gradually add the dry ingredients and buttermilk, alternating between them, until you have a smooth batter.
- Pour the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, without opening the oven, until the cupcakes are golden and set. Test by inserting a toothpick in the center; it should come out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Apple Pie Filling
- In a small bowl, toss the diced apples with cinnamon and lemon juice.
- In a skillet or saucepan, melt the butter with brown sugar and vanilla until combined, then add the apples.
- Cook the apples for about 10 minutes, until they’re soft, golden, and caramelized.
- Let the filling cool completely.
Streusel
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, brown sugar, cinnamon, almond flour, and salt.
- Add the cold butter pieces and rub them into the dry mixture until it forms a crumbly texture.
- Gather the dough into a ball, then crumble it onto the baking sheet.
- Bake for about 15 minutes, then let it cool slightly. Break up any large pieces to get small, crisp crumbs.
Mascarpone Frosting
- In a large mixing bowl, combine cold mascarpone, cold heavy cream, powdered sugar, and vanilla.
- Using an electric mixer, whip on medium speed for 2-3 minutes until the frosting is smooth and firm.
Assembly
- Pipe the mascarpone frosting onto the cooled cupcakes, leaving a small well in the center.
- Fill the center with caramelized apples and sprinkle with streusel.
- Chill the cupcakes for about an hour before serving with salted caramel sauce if desired.
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 and Tricks
- Use a Digital Scale: For best accuracy, weigh ingredients rather than relying on cups, especially for dry ingredients like flour.
- Keep Mascarpone and Cream Cold: Cold mascarpone and heavy cream whip up more easily, resulting in a thick, stable frosting.
- Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes to thicken slightly before using.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: cupcakes
- Cuisine: American
Leave a Reply