Apple Pie Cupcakes

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Cupcakes!! Our favorite cupcakes ever! Soft fluffy cinnamon cupcakes with a surprise apple pie filling in the center! These are SO easy to make!

Do you prefer Apple Pie or Cupcakes for dessert? Pfft, I say why choose when you can have the best of both worlds!

If you’ve never had surprise cupcakes, you’ll love them!  They are so easy to make yet look impressive (and taste amazing)!  These Apple Pie Cupcakes are soft and fluffy cinnamon infused cupcakes with a surprise apple pie filling in the center!

To make these you will whip up your favorite white cake batter (with a touch of cinnamon added in) and top with a little bit of apple pie filling (store bought or homemade).  There’s no need to add extra batter on top of the pie filling, it finds its way to the center of the cupcake!  We serve these warm with ice cream or whipped cream.  The pie filling makes these exceptionally moist and delicious.

Apple Pie Cupcakes!! Our favorite cupcakes ever! Soft fluffy cinnamon cupcakes with a surprise apple pie filling in the center! These are SO easy to make!)

Apple Pie Cupcakes!! Our favorite cupcakes ever! Soft fluffy cinnamon cupcakes with a surprise apple pie filling in the center! These are SO easy to make!

Things you’ll need for this recipe

* apple pie filling (or homemade) * white cake mix * cupcake pan * cupcake liners *

 

Apple Pie Cupcakes

Do you prefer Apple Pie or Cupcakes for dessert? Pfft, I say why choose when you can have the best of both worlds!

4
4 / 5 ()
Did you make this recipe?

Ingredients:

  • 1 Box of White Cake Mix
  • Ingredients required on the box for cupcakes
  • 1 teaspoon cinnamon
  • 1 can (22 oz) apple pie filling or 1 recipe Homemade Apple Pie Filling
  • whipped cream or ice cream for topping (optional)

Directions:

  1. Preheat oven to 350 degrees & line cupcake pan with liners.
  2. Make cupcake batter according to box directions. Stir in cinnamon.
  3. Chop apple pie filing into bite sized pieces.
  4. Add 3 tablespoons of cake batter to each cupcake liner. Place 1 slightly heaped tablespoon of pie filling on top of the batter.
  5. Bake 18-20 minutes.
  6. Top with ice cream or whipped cream.

Notes:

The apple pie filling will find it’s way to the center of the cupcake on its own.

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

More recipes you’ll love:

 * Homemade Stove Top Apple Pie Filling * Cherry Pie Cupcakes * Apple Pie Tacos * Oven Baked Apple Pie Roll Ups *

How to Make Apple Pie Cupcakes

Pin It
Pin now to save it for later!

This post may contain affiliate links. Please read my disclosure policy.

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

72 comments on “Apple Pie Cupcakes”

  1. Such a genius idea!!! I bet these are amazing :)

  2. These look so perfectly delicious! I need about a dozen.

  3. How do you store these after baking? In the fridge? They look amazing.

  4. These look and sound SO yummy, thank you for the recipe! Could I put streusel topping on them before baking, or do you think it would sink into the cupcakes with the pie filling?

    • The apple pie filling sinks so I’m not sure how that would work but it sure does sound delicious! If you do try it, I’d love to hear how it works out for you!

      • I did it with a crumb topping before baking. Just brown sugar, flour, butter and walnuts. It was soooo yummy with the topping too!

  5. these look so good. how many cupcakes will this make? thank you

  6. made these yesterday took to work gone in a hour will make again was a hit

  7. I love these! I made them for my mom for Mother’s day. My mom’s favorite pie is dutch apple, so i made one cupcake without filling and crumbled it on top of the others. It was perfect and delicious.

  8. Do you think I could use a gluten-free cake mix instead?

  9. Could I use a yellw or golden butter cake mix instead of white?

  10. These were excellent and got rave reviews from the people I made them for. My only problem (which really isn’t that big a problem) was that my filling never really sunk into the batter. It just sat on top and maybe sunk slightly.

  11. Would topping them with a fluffy caramel frosting be to much??? How about using a spice cake mix?

  12. can i freeze then thaw, warm and eat at a later date?

  13. 375 degrees what is that in gas mark

  14. Just made these with my personal tweaks. Used a French vanilla mix with extra cinnamon and topped them with a caramel cream cheese frosting! A winning recipe for sure- Thanks for sharing!

  15. We should store them in the fridge? Is it okay if i kept them out of the fridge for like ten hours i wanna make them as a gift

    • The cupcakes would be completely fine out of the fridge for 10 hours. I would not recommend leaving whipped cream out for that long so you could either choose a different frosting or add the whipped cream after.

  16. The best i have ever had thanks so much these gave me life!!!

  17. I have made these several times & they are delicious. When I cook them, the pie filling goes all the way to the bottom & there is no batter on the bottom of the cupcake. I have to turn them upside down to eat them so the pie filling doesn’t fall out. I have tried cooking a small amount of the batter then adding the rest of the batter & the pie filling. Still didn’t work. I have also used less pie filling & that didn’t work. Do you have any ideas for me to try? It would be appreciated.

    Thank you

    • Hmm, I haven’t had that issue with mine. What brand of cake mix are you using (I’ve been using Betty Crocker). Have you been chopping the filling?

  18. I don’t care for the taste of boxed cake mixes. Do you think a recipe for homemade white or yellow cake would work just as well?

  19. I made these last night, my husband will not eat “filled cupcakes” and does not eat apple pie. Guess what? He did and my whole family loved them! This will be on our new favorites! Thank you!

  20. I am so glad I stumbled upon this recipe! I cannot wait to make these tonight!

  21. I’ve made the Apple Pie Cupcakes a couple times, once for family and once for book club. Everyone raved about them and have passed on the recipe! I’ve made the pie filling tons of time just to eat by itself! I love it on waffles for breakfast.

  22. How many does it make?

  23. Could you make the cupcakes first then freeze them then core the center out later and put the apple pie filling in? Since you stated you weren’t sure about freezing them right after you bake them and use for a later time.

  24. Could you make a cake using this

  25. Can you make them in a slow cooker?

  26. I used spice cake and a maple glaze. Delish!

  27. Have you ever tried peach or cherry filling?

  28. I.. THIS CAN BE CAKE? ESTO SE PUEDE HACER PASTEL?

  29. Will try this the next family dinner I make!! Sounds so delicious!! Thank you!!!!!!!

  30. Have you considered making it with spice cake? Or making it with chocolate cake and cherry pie filling. I’m having all sorts of ideas.

  31. Would it be fine to add the filling in after baking the cupcakes?

  32. Would it be okay to fill the cupcakes after baking by cutting a hole midway in the cake? Or would that make the filling taste different

  33. I have made these using spice cake and icing them with cream cheese frosting. They were so good. Fixing to make another bunch this time I think I’ll use caramel icing.

  34. I substituted a yellow cake mix for the white one. (I never know what to do with the egg yolks that you don’t add to the white cake mix). And for the frosting I made a simple cream cheese frosting. Making the cupcakes was very easy and I must say very delicious!

    • The only reason they say to only use the egg white is so your cake is more white in color. I always jus use the whole egg.

  35. Oof, what a mess… Followed instructions to the letter and they aren’t cupcake shaped more like puddles? I don’t even know lol. Maybe it was the cake mix I used (normal white cake mix) or something with the topping *shrugs* On well, gonna keep watch on them and hope for the best while baking this next batch. Sighhh, here’s hoping they still taste good!

  36. Tried this today and they turned out really well! We love apple pie so this was a good way to have this dessert as cupcakes during a season other than Thanksgiving. When I filled the cup with batter and then filling, the filling rose to the top. I did the second batch with batter then filling and topped that with batter. The second batch turned out better, with filling in the middle as intended. Just a tip in case others have this problem. Thanks for the recipe!!

  37. I made these and they were a big hit… Everyone loved them. My only complaint is that the pie filling went all the way to the bottom so the filling fell out of some of them. What did I do wrong?

    Rating: 5
  38. What size muffin tins do you use-6, 8, 12?

  39. I made this for desert at my cocktail party, they were delicious, had friends take some home.
    I will diffently be making them again at my next party. Thank you for recipe keep on sending more recipes.

  40. I agree with Nita also filing came out of the bottom of cupcakes when cupcake paper wrap was taken off. I will try next time like another commented batter filling then batter again.

  41. Hi Holly! My friend and I made these, they were awesome!! Our only problem was that the filling wouldn’t sink far enough. What did we do wrong?

    Rating: 4

Leave a Reply

Your email address will not be published. Required fields are marked *