Apple pie cupcakes are a delightful twist on a timeless dessert. A simple box cake mix is spiced with cinnamon and filled with apple pie filling for an easy treat everyone will enjoy.
Apple pie is a classic American favorite, but making a full pie can be time-consuming. These apple pie cupcakes capture the familiar flavors without the fuss. They come together quickly and still give you that comforting cinnamon-apple taste.
From the outside they look like ordinary cupcakes, but each bite reveals a moist, cinnamon-infused cake with a surprise apple pie filling in the center. All the classic flavors in a fraction of the time and with far less cleanup.
Ingredients
You’ll need the following:
- Cake mix – One box of your favorite white cake mix and the ingredients called for on the box.
- Cinnamon – To give the batter that warm, pie-like flavor.
- Apple pie filling – Canned filling saves time; chop into bite-sized pieces before using.
- Whipped cream or ice cream – Optional toppings for serving.
How to Make
These apple pie cupcakes come together quickly. Follow these simple steps:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Prepare the cake batter according to the package directions. Stir in about 1 teaspoon of ground cinnamon (adjust to taste) until evenly incorporated.
- Chop the apple pie filling into bite-sized pieces.
- Use a scoop to add approximately 3 tablespoons of batter to each liner. Place one heaping tablespoon of the chopped apple filling on top of the batter in each cup.
- Bake 18–20 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Allow cupcakes to cool, then top with whipped cream or a scoop of ice cream just before serving.
Making Cinnamon Whipped Cream
For an extra-special finish, try cinnamon whipped cream. It’s quick and elegant and takes only a few ingredients.
In a mixing bowl combine:
- 1 cup heavy whipping cream
- 1/2 cup sifted powdered sugar
- 1 1/2–2 teaspoons ground cinnamon (adjust to taste)
Whisk on high speed with a stand mixer or hand mixer until stiff peaks form. Transfer to a piping bag fitted with a tip of your choice and pipe a swirl on each cooled cupcake.
Storing
Store baked cupcakes without whipped cream or ice cream in an airtight container at room temperature for 4–5 days. Add the whipped cream or ice cream just before serving for the best texture and flavor.
Tips and Variations
- If you don’t have white cake mix, yellow or spice cake mixes both work well. Avoid chocolate mixes for this recipe.
- If you prefer frosting, vanilla or cinnamon buttercream pairs nicely with the apple filling—either homemade or store-bought.
- Leftover baked or fried apples make a great substitute for canned filling; simply chop and use in the same way.
Recipe Summary
Apple Pie Cupcakes
Ingredients
- 1 box white cake mix
- eggs, water, oil, etc. as directed on the box
- 1 tsp cinnamon
- 1 can 22 oz apple pie filling
- whipped cream or ice creamfor topping
Instructions
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Preheat oven to 350°F and line a cupcake pan with liners.
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Prepare cake batter following package directions and stir in cinnamon until evenly mixed.
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Chop the apple pie filling into small pieces.
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Add about 3 tablespoons of batter to each liner, then top with one heaping tablespoon of apple filling.
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Bake 18–20 minutes. Let cool, then add whipped cream or ice cream if desired.
Nutrition
originally published April 11, 2015