Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

If you love the cozy flavors of classic apple pie but want to serve them in a fun, handheld treat, you are in for a real delight. The Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe combines tender, spiced apple filling baked right into moist cupcakes and crowned with a luscious cinnamon-flavored cream cheese frosting. It’s everything you adore about apple pie — the sweet-tart apples, warm cinnamon, and creamy frosting — wrapped up in a single bite-sized indulgence. These cupcakes are perfect for autumn gatherings, holiday celebrations, or any time you crave a comforting dessert that feels both nostalgic and fresh.

Ingredients You’ll Need

This Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe calls for straightforward ingredients that come together beautifully to create those iconic flavors and textures. Each ingredient plays an essential role whether it’s adding moisture, spice, or that rich creamy finish that keeps you coming back for more.

• 4 small tart apples: Peeled, cored, and finely diced to create a tender, flavorful filling that tastes just like the inside of a classic apple pie.
• 30 g brown sugar: Adds a deep, caramel-like sweetness to the apple filling, perfectly complementing the tartness of the apples.
• 2 teaspoons cornstarch: Acts as a thickener to ensure the apple compote isn’t runny and holds beautifully inside the cupcakes.
• 1 teaspoon ground cinnamon (plus extra): The star spice that brings warmth not only to the apple filling but also to the luscious cream cheese frosting.
• 50 g water: Helps cook the apples down gently to silky tenderness without diluting the concentrated flavors.
• 185 g cake flour: Provides the perfect soft yet sturdy base for the cupcakes, ensuring a tender crumb that holds the filling well.
• 1 1/2 teaspoons baking powder: Gives the cupcakes a nice lift so they remain light and fluffy.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavors of the cupcakes and frosting.
• 115 g unsalted butter (softened): Used in the batter for rich flavor and moist texture that makes these cupcakes utterly indulgent.
• 200 g granulated sugar: Sweetens the batter just right without overpowering the spices and apple flavors.
• 3 large eggs (room temperature): Bind the ingredients together while adding extra moisture and richness for the perfect cupcake structure.
• 1 teaspoon vanilla extract: Adds a sweet, aromatic note that lifts the cupcake batter and frosting.
• 150 g milk (dairy or non-dairy): Moisturizes the batter, contributing to that tender cupcake crumb.
• 60 g unsalted butter (softened): Combined with cream cheese for the smooth, creamy, and decadent frosting.
• 125 g cream cheese (softened): The creamy base of the frosting that brings tangy richness balanced by powdered sugar and cinnamon.
• 75 g powdered sugar: Sweetens and thickens the frosting to the ideal consistency.

How to Make Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Step 1: Prepare the Apple Filling

Start by creating that mouthwatering apple compote that’s going to make these cupcakes unforgettable. Combine the diced apples with brown sugar, cornstarch, cinnamon, and water in a small pot. Simmer gently, stirring often until the apples soften and the mixture thickens into a luscious filling. If the mixture seems too dry or sticky, a little more water helps keep everything tender without burning.

Step 2: Mix the Dry Ingredients

While the apple filling cools, whisk together the cake flour, baking powder, cinnamon, and salt in a small bowl. This blend makes sure the spices are evenly distributed and prepares the foundation for your batter.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter with an electric mixer until it’s light and fluffy. Gradually add the granulated sugar and keep beating until you see a silky, aerated mixture — this step is key for light cupcakes.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. This builds structure and adds richness. Finish by mixing in the vanilla extract for a fragrant touch.

Step 5: Combine Wet and Dry Mixtures

Sift half of the dry ingredients into the wet mixture, stirring on low just until incorporated. Then add half the milk and mix gently. Repeat with remaining dry ingredients and milk to create a smooth, tender batter, but be careful not to overmix — you want those cupcakes tender and light.

Step 6: Bake the Cupcakes

Fill lined muffin tins about two-thirds full with batter. Bake at 350°F for roughly 20 minutes or until a skewer inserted in the center comes out clean. Let the cupcakes cool for a few minutes in the pan before transferring to a wire rack to cool completely—this helps maintain their soft crumb.

Step 7: Prepare the Cinnamon Cream Cheese Frosting

Beat the softened butter until creamy, then add cream cheese, powdered sugar, cinnamon, and vanilla extract. Mix on low speed until the frosting turns thick, smooth, and utterly irresistible.

Step 8: Assemble Your Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Using a small melon baller or knife, scoop out a small hole in the center of each cupcake. Fill this cavity generously with the cooled apple compote, then add a little extra compote on top to showcase that lovely fruit. Using a piping bag fitted with a ribbon tip, pipe two crisscross lines of frosting over the apples. Then switch to a star tip and carefully create a pretty border, adding the finishing touch to these charming cupcakes.

How to Serve Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Garnishes

Add a dusting of cinnamon or a light sprinkle of finely chopped toasted walnuts on top to boost both aroma and texture. A tiny drizzle of caramel sauce can also turn these cupcakes into an even more decadent treat. Simple edible flowers can elevate presentation for special occasions.

Side Dishes

These cupcakes shine best alongside a scoop of vanilla ice cream or a dollop of whipped cream to bring cool creaminess that balances the warm, spiced apple filling. A warm mug of chai tea, coffee, or hot cider makes the perfect companion.

Creative Ways to Present

Serve Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe on rustic wooden boards or vintage china for a charming vibe. Place each cupcake inside mini autumn-themed cupcake wrappers or small mason jars for a festive touch that will delight guests at any fall gathering or holiday party.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes in an airtight container at room temperature for up to two days to retain freshness. Because of the cream cheese frosting, refrigeration is best if you plan to store them longer than that, which can keep them great for up to five days.

Freezing

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to three months. Thaw them overnight in the refrigerator before frosting and serving. Frosting cupcakes before freezing is possible, but texture may slightly change after thawing.

Reheating

Rewarm cupcakes gently in the microwave for 10-15 seconds to enhance that fresh-baked feel before enjoying. Avoid warming the cupcakes with frosting on if refrigerated, as it can soften the frosting excessively.

FAQs

Can I use a different type of apple for the filling?

Absolutely! While tart apples like Granny Smith work best for that balanced sweet-tart flavor, you can experiment with Fuji, Honeycrisp, or Gala. Just keep the dicing fine and watch cooking times slightly for softer varieties.

Is it possible to make this recipe dairy-free?

Yes. Substitute the butter with non-dairy spread and use a dairy-free cream cheese alternative for the frosting. Using plant-based milk completes the dairy-free swap without sacrificing flavor or texture.

Can I prepare the apple filling in advance?

Definitely. The apple compote can be made a day or two ahead and stored in the refrigerator, allowing the flavors to deepen. Just bring it to room temperature before filling the cupcakes.

What tips do you have for piping the frosting neatly?

Use a piping bag with sturdy icing tips, fill it only halfway to avoid mess, and steady your hand for smooth lines. Practice on parchment before decorating cupcakes to perfect your technique.

How do I avoid the cupcakes sinking in the middle?

Ensure your baking powder is fresh and avoid overmixing the batter, which can collapse structure. Also, do not open the oven door during baking, as this sudden temperature change can cause sinking.

Final Thoughts

These Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe are a true celebration of autumn’s best flavors, yet easy enough to whip up for any occasion. I promise once you try baking and tasting these cupcakes, they’ll quickly become your go-to dessert for cozy nights and festive gatherings alike. Give them a try — you’re going to love watching everyone’s eyes light up with that first bite!

Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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These Apple Pie Cupcakes combine the comforting flavors of classic apple pie with the convenience of a handheld treat. Featuring tender spiced apple compote nestled inside moist cinnamon-infused cupcakes and topped with creamy cinnamon cream cheese frosting, they are perfect for fall gatherings or any time you crave a delightful dessert with a hint of nostalgia.

• Author: Paula
• Prep Time: 35 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 35 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 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)

Cinnamon 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

1. Prepare 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. Once boiling, uncover and cook while stirring often until the apples are tender and the excess liquid evaporates. If it gets dry or starts to burn, add a little more water and allow it to cook off. Transfer the finished apple compote to a bowl and let it cool completely.
2. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-hole muffin or cupcake pan with parchment cupcake liners and set aside.
3. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, cinnamon, and salt. Set this mixture aside.
4. Mix Wet Ingredients: In a large mixing bowl, beat the softened butter with an electric mixer until very creamy. Add the granulated sugar and continue beating until fluffy. Add eggs one at a time, beating thoroughly after each. Finally, beat in the vanilla extract.
5. Combine Wet and Dry: Using a fine mesh sieve, sift half of the dry ingredients into the wet mixture and mix briefly on low speed until just combined. Add half of the milk, mixing again until just combined. Repeat with the remaining dry ingredients and milk, mixing until smooth but not overmixed.
6. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
7. Bake Cupcakes: Bake the cupcakes for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Prepare Frosting: In a small mixing bowl, beat the softened butter until creamy. Add the cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until the frosting is smooth and thick.
9. Fill Piping Bag: Transfer the frosting into a piping bag fitted with a piping tip coupler and a small ribbon piping tip. Set aside.
10. Scoop Out Cupcake Centers: Use a small melon baller or knife to carefully scoop out the center of each cupcake about halfway deep, creating a hollow space for filling.
11. Fill with Apple Compote: Spoon the cooled apple compote into the hollowed centers of each cupcake. Add an additional spoonful on top, flattening it slightly but leaving the edges of the cupcake exposed.
12. Pipe Frosting Decoration: Using the small ribbon piping tip, pipe two crisscrossing lines of frosting over the apple topping. Then switch to an open star piping tip and pipe a decorative border around the entire cupcake on top of the crisscrossed frosting lines.

Notes

• Use tart apples like Granny Smith for a balanced sweet-tart flavor in the filling.
• Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
• Be careful not to overmix the batter to keep cupcakes light and tender.
• If you want to make ahead, the apple compote and frosting can be prepared a day in advance and refrigerated.
• Allow cupcakes to cool completely before frosting to prevent melting.
• For a dairy-free version, substitute milk with plant-based milk and use vegan butter and cream cheese alternatives.