These Apple Pie Cupcakes are well-spiced and filled with gooey apple pie filling! They are tender and moist and are the perfect dessert for any Fall celebration.
If you couldn't tell, I have been gearing up for Fall weeks now. This year I wanted to focus on expanding my Autumn recipes, since everyone loves to cook and bake when there is a chill in the air. So, I've added classic baking recipes like Vegan Apple Pie and Vegan Pumpkin Pie, and some fun non-baking recipes like my Bourbon Apple Cider Cocktail.
And these Apple Pie Cupcakes are a fun addition to the mix! The spice cupcakes are light and tender and filled with gooey apple pie filling. Then, they're topped with fluffy buttercream frosting and even more apple pie filling! This is the perfect Autumn dessert for any occasion!
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Why You'll Love This Recipe
- This recipe utilizes simple, easy-to-find ingredients.
- And it is surprisingly easy to make!
- These Apple Pie Cupcakes are completely dairy-free and vegan, so anyone can enjoy them.
- They are well-spiced and packed with apple pie filling.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Granny Smith Apples: The filling for these cupcakes is similar to my Caramelized Apples recipe and the filling for my Apple Pie Cookies! I prefer Granny Smith, but Honeycrisp is a close second.
Brown Sugar: Brown sugar gives the cupcakes a delicious, warm background flavor. All out? Here is my blog post on How to Make Homemade Brown Sugar.
Pumpkin Pie Spice: I always keep a jar of pumpkin pie spice in my pantry for easy Fall baking.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work for this recipe.
Non-Dairy Butter: My favorite is Country Cock Plant Butter Sticks. Use what you like, but be sure to use a butter that comes in stick or block form, not in a tub.
How to Make the Apple Pie Filling
Step 1. To make the apple pie filling, first, peel, core and chop 2 small Granny Smith apples into about ¼-inch chunks.
Step 2. Combine chopped apples, maple syrup, pumpkin pie spice, and salt in a 10" skillet over medium heat. Cook, stirring occasionally until the apples begin to soften, 5 minutes.
Then, add the cornstarch slurry while stirring constantly. The mixture should thicken quickly- in about 15 seconds.
Next, remove from the heat and add the vegan butter. Stir until the butter has melted, then transfer the filling to a heat-safe container. Place the apple pie filling in the refrigerator to chill for at least 2 hours while you make the cupcakes.
How to Make the Cupcakes
Step 1. In a large bowl, combine brown sugar, non-dairy milk, canola oil and vanilla extract. Whisk well.
Step 2. Then add flour, baking powder, pumpkin pie spice and salt and whisk to form the cupcake batter.
Step 3. Scoop the cupcake batter into a lined cupcake pan, filling each liner ⅔ of the way full.
Then, bake the cupcakes in a 350°F oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before filling and frosting.
Step 4. While the cupcakes cool make the vanilla buttercream.
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until it is completely smooth.
Then, add powdered sugar and mix on low until combined.
Finally, add non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Step 5. When the cupcakes are cool, use a paring knife to hollow the center out.
Then, fill the cavity in the center of the cupcakes with apple pie filling using a small spoon.
Step 6. Then, use a 3-tablespoon cookie scoop to top each cupcake with vanilla frosting.
Then, use a mini offset spatula or a butter knife to press into the center while twisting the cupcake to create a well.
Use a small spoon to fill the well with more apple pie filling and serve!
Recipe FAQs
Store these cupcakes in an airtight container in the refrigerator for up to 5 days.
Sugar, oil and milk all contribute to a cake or cupcakes' moisture. So, it is important to have enough of them in a recipe. And don't reduce them when making the recipe!
My favorite apples for baking are Granny Smith because they are tart and hold their shape. A close second is Honeycrisp.
Expert Recipe Tips
It is important for the apples to be diced really small for this recipe! If they are too large, they will not fit into the center of the cupcakes.
Be sure to use a non-dairy butter that comes in stick form, not in a tub. The kind in the tub is too soft for making frosting.
Completely cool the cupcakes before filling and frosting them. Buttercream melts very easily!
Looking for More Fall Baking Recipes?
If you tried this Vegan Apple Pie Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Apple Pie Cupcakes
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 10 inch Skillet
- 1 Cutting Board
- 1 Chefs Knife
- 1 3 Tablespoon Cookie Scoop
Ingredients
For The Apple Pie Filling
- 2 Small Granny Smith Apples, peeled and chopped into ¼" cubes See note!
- ⅓ Cup Maple Syrup
- 1 ¼ teaspoon Pumpkin Pie Spice
- 1 pinch Kosher Salt
- ¼ Cup Water
- 2 teaspoon Cornstarch
- 1 tablespoon Non-Dairy Butter
For the Spice Cupcakes
- 1 ¾ Cups All-Purpose Flour
- 1 tablespoon Cornstarch
- 2 ½ teaspoon Pumpkin Pie Spice
- 1 ¾ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Light Brown Sugar, tightly packed
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
for The Vanilla Frosting
- 12 tablespoon Non-Dairy Butter, room temperature See note!
- 3 Cups Powdered Sugar, sifted
- 1 ½ tablespoon Non-Dairy Milk
- 1 ½ teaspoon Vanilla Extract
Instructions
Make the Apple Pie Filling
- In a small cup, combine the water and cornstarch, stir and set aside.2 teaspoon Cornstarch, ¼ Cup Water
- In a 10" skillet, combine chopped apples, maple syrup, pumpkin pie spice, and salt. Cook over medium heat, stirring occasionally, until the apples start to soften, but are not mushy, 5 minutes. Then, add the cornstarch slurry, stirring quickly with a spatula. It should thicken the mixture in about 15 seconds.2 Small Granny Smith Apples, peeled and chopped into ¼" cubes, ⅓ Cup Maple Syrup, 1 ¼ teaspoon Pumpkin Pie Spice, 1 pinch Kosher Salt
- Remove from heat and add the non-dairy butter. Stir until melted. Then, transfer the apple pie filling to a heat-safe bowl and place in the refrigerator for at least 1 ½ hours.1 tablespoon Non-Dairy Butter
Make the Spice Cupcakes
- Preheat oven to 350*F. Line a cupcake tray with 12 paper liners.
- In a medium bowl, combine flour, cornstarch, pumpkin pie spice, baking powder, and salt. Whisk and set aside.1 ¾ Cups All-Purpose Flour, 1 tablespoon Cornstarch, 2 ½ teaspoon Pumpkin Pie Spice, 1 ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large mixing bowl, combine brown sugar, non-dairy milk, canola oil and vanilla extract. Whisk well, breaking up and clumps of brown sugar, then add the dry ingredient and whisk to form the batter.1 Cup Light Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract
- Use an ice cream scoop or a spoon to fill each cupcake liner ⅔ of the way full, then bake the cupcakes in a 350*F oven for 19-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely. See note!
Make the Buttercream Frosting
- In a large bowl using a hand mixer or in the bowl and a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Then add the powdered sugar and mix on low until combined. Next, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy.12 tablespoon Non-Dairy Butter, room temperature, 3 Cups Powdered Sugar, sifted, 1 ½ tablespoon Non-Dairy Milk, 1 ½ teaspoon Vanilla Extract
Fill and Frost the Cupcakes
- Use a paring knife to hollow out the center of each cupcake. Use a small spoon to fill each cavity with apple pie filling.
- Then, use a 3-tablespoon cookie scoop to scoop frosting on top of the cupcakes. Use a mini offset spatula or a butter knife to press into the center of the frosting while twisting the cupcake to create a little frosting bowl.
- Use the same small spoon to fill each frosting bowl with apple pie filling. sprinkle with cinnamon to garnish if desired and serve!
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