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A Vegan Spiced Apple Pie Cupcake with a bite taken out of it to show the cener.
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Apple Pie Cupcakes

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.
Prep Time1 hour
Cook Time25 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cupcakes
Calories: 471kcal
Author: Megan Calipari
Cost: $6

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!

Notes

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.
2 small apples should be about 2 ½ cups of chopped apple.
Be sure to use a non-dairy butter that comes in stick form, not in a tub.
It is important for the cupcakes to be completely cool before filling and frosting. Buttercream melts very easily!

Nutrition

Serving: 1Cupcake | Calories: 471kcal | Carbohydrates: 74g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 277mg | Potassium: 123mg | Fiber: 1g | Sugar: 56g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg