Apple Pie Cupcakes to Enjoy All Season Long

If you’ve ever wished you could eat classic apple pie in cupcake form, this is your moment. These Apple Pie Cupcakes are fluffy, warm with spice, and packed with sweet, cinnamon apples, like fall in cupcake form. And the best part? You don’t need a rolling pin or pie crust skills to get that familiar homemade pie flavor.

Each cupcake is light and fluffy, with hints of cinnamon, brown sugar, and applesauce baked right into the batter. Then, as if that wasn’t enough, they’re topped with a warm apple pie filling and with a cloud of mascarpone frosting. Like apple cupcakes, but cozier and more bakery-fresh.

Whether you’re baking for a fall gathering, a weekend treat, or just craving something warm and spiced, this recipe brings together all the goodness of classic apple pie, no slicing, no fuss. 

Why These Apple Pie Cupcakes Steal the Show

Mascarpone frosting is the secret star. Creamy and dreamy, it adds just the right balance of tanginess and sweetness to make these cupcakes unforgettable, but it’s not your usual heavy frosting.

Perfect for friends, presents, or just for you. They look impressive but bake up fast and easy, so you’ll be everyone’s favorite baker in no time.

They bring people together. Baking these is an invitation for friends, family, or even just yourself to slow down, enjoy the process, and savor simple moments.

Perfectly portioned happiness. Cupcakes are just the right size for portion control, so you can enjoy your fall treat without any guilt trips.

Great for all skill levels. No fancy kitchen gadgets or pie-making expertise required, just simple ingredients and a bit of love.

The Ingredients You’ll Need

• All-purpose flour: I like using this as the base because it gives your cupcakes a nice structure without being too heavy.
• Cornstarch: It’s best if you add a bit of cornstarch, it helps keep the cupcakes soft and tender.
• Baking powder: You can’t skip this, it helps the cupcakes rise fluffy and light.
• Baking soda: Maybe this sounds small, but it balances the flavors and gives just the right lift.
• Ground cinnamon: I recommend a good pinch of cinnamon for that cozy, fall warmth that fills your kitchen.
• Ground ginger: Try adding a bit of ginger, it gives a mild spice that pairs well with the cinnamon.
• Salt: It’s best if you use a pinch of salt, it helps all the sweet flavors shine together.
• Neutral oil: It keeps the cupcakes moist without overpowering the other flavors.
• Light brown sugar: You can count on brown sugar for that rich, caramel-like sweetness that’s perfect for autumn desserts.
• Granulated sugar: Maybe this sounds basic, but granulated sugar balances the sweetness and brightens the flavors.
• Eggs: I recommend using fresh eggs, they help hold everything together and add a little richness.
• Vanilla extract: You can add vanilla for a sweet, fragrant note that rounds out all those spices beautifully.
• Buttermilk: It’s best if you use buttermilk, it adds a slight tang and keeps the cupcakes tender and moist.
• Applesauce: I like adding applesauce because it sneaks in extra moisture and a subtle apple flavor without weighing things down.

Baking Apple Pie Cupcakes, Step by Step

Step 1: Warm up the oven and prep your pan

First things first, set your oven to 350°F (180°C). Line your cupcake pan with paper liners or, hey, if you’re feeling a little fancy, use reusable silicone ones! Either way, no sticking drama later.

Step 2: Get your wet team ready

In a bigger bowl, pour in the neutral oil, both sugars, the eggs, and vanilla extract. Whisk it like you mean it until everything’s smooth and glossy, like your batter’s telling you, “I’m ready.” Then fold in the applesauce, which is basically the undercover moisture hero. It keeps things tender and sneaks in a subtle apple-y vibe.

Step 3: Let’s mix the dry stuff

Whisk together flour, cornstarch (essential for a tender crumb), baking powder, baking soda, salt, cinnamon, and a dash of ginger in a medium bowl.

Step 4: The slow dance of combining

Here’s where patience pays off: add your dry ingredients and buttermilk alternately to the wet mix. A scoop of dry, a splash of buttermilk, and repeat. This slow dance keeps your batter silky smooth and makes sure everything gets along beautifully. Pro tip: stop mixing as soon as you see no dry streaks, overworking the batter is the enemy of fluffiness.

Step 5: Fill them up, don’t overfill

Spoon the batter into each cupcake liner until it’s about three-quarters full. Don’t overdo it, these cupcakes like their space to rise and shine. Slide your tray into the oven and let them bake for 18 minutes. Resist the urge to peek! The cupcakes are working hard in there. When they look done, poke one, if the toothpick comes out mostly clean, they’re good to go.

Step 6: Chill before the thrill

Let the cupcakes hang out in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely. I promise, patience here pays off, hot frosting on warm cupcakes is a no-go.

Step 7: Apple filling magic

Toss your diced apples with cinnamon and a splash of lemon water, this little trick keeps the apples bright and fresh. In a small skillet, melt butter and swirl in brown sugar and vanilla until it’s all gooey and fragrant. Add the apples and cook them low and slow for about 7 minutes until they’re soft and caramel-kissed. Set that beauty aside to cool, patience, my friend, it’s worth it.

Step 8: Whip up that luscious frosting

Chill your mixing bowl. Combine mascarpone, powdered sugar, and cold heavy cream, then whip on medium speed until soft peaks form. It should feel like a cloud that’s just sweet enough to balance the spices, not steal the show.

Step 9: Assemble with love

Add a thick, velvety swirl of mascarpone frosting atop the cooled cupcakes. Create a little hollow in the middle to hold a spoonful of the sticky apple filling. Trust me, that juicy surprise is what’ll have everyone asking for seconds.

And boom! You just made fall happen in cupcake form, moist, spiced, apple-packed, and topped with creamy frosting that’s anything but basic.

If you love warm spices, gooey apples, and all things fall, you’ll definitely want to try my apple pie cookies too. They’re simple, sweet, and packed with cozy flavor in every bite.

Mistakes to Avoid with Apple Pie Cupcakes

Measuring flour the wrong way.

Scooping straight from the bag packs in too much flour, making cupcakes dry. I recommend spooning flour into your measuring cup and leveling it off, no tapping, no shaking.

Not using room temperature eggs.

Cold eggs can make your batter lumpy and prevent it from mixing evenly. Let them sit out for 20–30 minutes before baking.

Using expired baking soda or baking powder.

These don’t last forever! Old leaveners can lead to flat, dense cupcakes. Test them before using, add a little to vinegar or hot water. If there’s no fizz, it’s time to toss.

Not cooking the apple filling long enough.

Undercooked apples stay firm and watery. You want them soft, glossy, and slightly caramelized so they actually feel like apple pie, not raw fruit inside a cupcake.

Fill each liner completely to the top.

You’ll end up with muffin tops… and not the fun kind. Stick to about ¾ full so your cupcakes rise beautifully without overflowing.

How to Store Apple Pie Cupcakes

Refrigerate in an airtight container. Because of the mascarpone frosting and fresh apple filling, these cupcakes need to be kept cold, no countertop lounging allowed.

Store in a single layer. Don’t stack them or the frosting will squish. If you’re short on space, use a cupcake carrier or a large container with a flat base.

Let them sit at room temp before serving. About 20–30 minutes out of the fridge makes the frosting smooth and creamy again, and brings back the cupcake’s soft texture.

Best eaten within 2–3 days. The apples stay fresh and the frosting keeps its dreamy texture. After that, things start getting a little sad and soggy.

Avoid freezing if frosted. Mascarpone doesn’t love the freezer, it can separate when thawed. If you have to freeze, freeze just the unfrosted cupcakes and add frosting + filling fresh later.

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