Apple Pie Cupcakes

apple pie cupcakes with brown sugar whipped cream

Pete Scherer 

Prep: 70 mins
Cook: 20 mins
Cooling: 30 mins
Total: 2 hrs
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
412 Calories
23g Fat
50g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 412
% Daily Value*
Total Fat 23g 29%
Saturated Fat 14g 71%
Cholesterol 81mg 27%
Sodium 181mg 8%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Total Sugars 37g
Protein 4g
Vitamin C 3mg 13%
Calcium 61mg 5%
Iron 1mg 5%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cupcakes with hidden fillings are so much fun. These cinnamon cupcakes are filled with a sweet, tart apple mixture and topped with brown sugar whipped cream in a delicious riff on apple pie. One bite and the soft spiced cake gives way to a thick and gooey marriage of whipped cream and apple that’s both surprising and deeply familiar.

This recipe recommends a blend of Red Delicious and Granny Smith—a balanced combination of textures and flavors—but use any kind of apples you like or have on hand.


For the Cupcake:

  • 1 1/4 cups all-purpose flour

  • 1 1/2 teaspoons cream of tartar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3 teaspoons ground cinnamon

  • 2 large eggs

  • 1 cup granulated sugar

  • 1/2 cupunsalted butter, softened

  • 2 teaspoons vanilla extract

  • 1/2 cup buttermilk

For the Filling:

  • 3 medium apples, peeled, cored, and diced into 1/4-inch pieces

  • 1/2 cup sugar

  • 3/4 cup water, plus 1 tablespoon, divided

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch

For the Brown Sugar Whipped Cream:

  • 1 pint heavy whipping cream

  • 1/2 cup confectioners' sugar

  • 1 tablespoon blackstrap molasses

  • 1 teaspooncinnamon, for dusting

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F and prepare a muffin tin with liners.

  3. In a medium bowl, mix the flour, cream of tartar, baking soda, salt, and cinnamon.

  4. Beat the eggs and sugar in a stand mixer or in a large bowl with a hand mixer on medium speed until creamy and lightened in color, about 2 minutes.

  5. Switch the mixer’s speed to low. Add the butter and vanilla and beat for 1 minute.

  6. Add the dry ingredients and mix until just incorporated, then add the buttermilk and mix until smooth.

  7. Spoon the batter into the muffin cups. Bake for 18 to 22 minutes or until a toothpick inserted in the middle comes out clean. Gently remove the cupcakes and cool on a wire rack.

  8. To make the filling, combine the diced apples, sugar, water, and lemon juice in a sauce pan. Bring to a boil, then reduce heat to a simmer, and cook until apple pieces are tender, about 5 minutes.

  9. Meanwhile, combine the cornstarch and water into a slurry. When apples are tender, add the cornstarch slurry to the saucepan and stir. Increase the heat, bringing the filling to a boil. Boil for 1 minute, stirring constantly as the filling thickens. Remove from heat and set aside to cool.

  10. When cupcakes and filling have cooled to room temperature, use a paring or other small knife to cut out and remove a conical section from the top of each cupcake, as if hulling a strawberry, then fill the resulting hole in each cupcake with the apple filling.

  11. Prepare the brown sugar whipped cream by whipping cream, powdered sugar, and molasses in a large bowl until the mixture can hold stiff peaks.

  12. Using a piping bag fitted with your preferred tip, pipe the whipped cream on top of each cupcake. Dust with a sprinkle of ground cinnamon. Serve immediately.