Filled Apple Cinnamon Cupcakes with Maple Vanilla Cupcake Frosting

Surprise Apple Pie Cupcakes

These Apple Pie Cupcakes have a surprise center of apple pie filling topped with a creamy maple vanilla frosting, and sprinkle of cinnamon sugar.
Course Dessert
Cuisine American
Keyword apple pie, buttercream, cupcake, maple
Prep Time 20 minutes
Total Time 20 minutes
Servings 18 cupcakes
Calories 510 kcal



  • 3 Cups (360 g) Cake Flour
  • 1 1/4 Cups (250 g) Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • 1 Cup (16 Tbsp) softened unsalted butter
  • 4 Egg Whites
  • 2 tsps vanilla extract
  • ½ Cup (125 g) Unsweetened Apple Sauce
  • 1 Cup (250 ml) Unsweetened Almond Milk

Apple Pie Filling

  • 3 Large Granny Smith Apples Peeled and Chopped into small pieces
  • 3 Tbsp Water
  • 2 Tbsp Unsalted Butter
  • 1 ½ tsp Ground Cinnamon
  • ¼ tsp Nutmeg
  • 1/3 Cup (66 g) Granulated Sugar
  • 1 Tbsp + 2 tsp Cornstarch
  • 2 Tbsp Water

Maple Vanilla Buttercream

  • 1 Cup (16 Tbsp) Softened Unsalted Butter
  • 1 Tbsp Vanilla Extract
  • 3 Tbsp Maple Syrup
  • 1/2 tsp Salt
  • ¼ Cup (60 ml) Heavy Whipping Cream
  • 4-5 Cups (500-625 g) Powdered Sugar


  1. Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners. (This recipe makes 18 cupcakes, so you can add a second pan with 6 liners or reuse the first pan.)
  2. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
  3. In the bowl of a stand mixer with whisk attachment, whip butter and vanilla until light and fluffy. (scrape bottom and sides of bowl with spatula as needed)
  4. Continue on medium speed and add in egg whites one at a time. Whip until fluffy.
  5. Pour in apple sauce and almond milk.
  6. Mix until incorporated.
  7. Pour wet mixture into large bowl of dry ingredients. Stir by hand with a whisk until smooth batter forms.
  8. Using a 2 Tbsp ice cream scoop, measure out 1.5 scoops (3 Tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
  9. Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  10. Place pancake tray on cooling rack for 5 minutes.
  11. Then remove each cupcake individually placing on rack. Let cupcakes completely cool before frosting.

Make Apple Pie Filling While Cupcakes are Baking

  1. In a saucepan on medium heat, add apples, butter, spices, sugar and 3 Tbsp of water. Stir slowly until butter is melted, sugar dissolves, and apples begin to soften. (4-5 min)
  2. Combine cornstarch and 2 Tbsp of water in a cup stirring until liquid.
  3. Pour in cornstarch mixture.
  4. Continue to stir until bubbly and thick.
  5. Remove from heat and set aside to cool.

Make your Maple Vanilla Buttercream

  1. In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
  2. Add Maple Syrup and continue on medium speed until incorporated.
  3. Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
  4. Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.
  5. See above for frosting tips!
  6. Store cupcakes in an air tight container at room temp for 3-5 days.