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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
Prep Time 20 minutes
Total Time 20 minutes
Servings 18 cupcakes
Calories 510kcal
Author Jenn



  • 3 Cups (360 g) Cake Flour
  • 1 ¼ Cups (250 g) Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ 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
  • 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
  • ½ tsp Salt
  • ¼ Cup (60 ml) Heavy Whipping Cream
  • 4-5 Cups (500-625 g) Powdered Sugar


  • 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.)
  • Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
  • 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)
  • Continue on medium speed and add in egg whites one at a time. Whip until fluffy.
  • Pour in apple sauce and almond milk.
  • Mix until incorporated.
  • Pour wet mixture into large bowl of dry ingredients. Stir by hand with a whisk until smooth batter forms.
  • 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.
  • Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  • Place pancake tray on cooling rack for 5 minutes.
  • Then remove each cupcake individually placing on rack. Let cupcakes completely cool before frosting.

Make Apple Pie Filling While Cupcakes are Baking

  • 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)
  • Combine cornstarch and 2 Tbsp of water in a cup stirring until liquid.
  • Pour in cornstarch mixture.
  • Continue to stir until bubbly and thick.
  • Remove from heat and set aside to cool.
  • Use a ¾ inch melon ball scoop or spoon to remove center from cupcake dome. Fill with apple pie filling, then pipe with frosting!

Make your Maple Vanilla Buttercream

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


Calories: 510kcal