Apple Pie Cupcakes with Snickerdoodle Frosting

Cupcakes filled with homemade apple pie filling, and topped with a delicious cinnamon-vanilla 'snickerdoodle' buttercream frosting!
Course Dessert - cupcakes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 dozen
Author Sarah @ The Gold Lining Girl


For cupcakes:

  • 1 butter pecan cake mix
  • 3 eggs
  • 1/4 c. oil
  • 1 c. water
  • 1/2 tsp. cinnamon
  • 1 tsp. apple pie spice
  • 2 Granny Smith apples peeled, shredded

For filling:

  • 3 Granny Smith apples peeled, diced
  • 3 tbsp. unsalted butter
  • 1/3 c. packed brown sugar
  • 1 tbsp. water
  • 2/3 c. sugar
  • 3 tbsp. flour
  • 2/3 c. water
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. apple pie spice

For frosting:

  • 3/4 c. unsalted butter softened
  • 3 1/2 - 4 c. powdered sugar
  • 2 tsp. vanilla
  • 1 tbsp. cinnamon
  • 2-3 tbsp. milk


For cupcakes:

  1. In a large bowl, combine cake mix, eggs, oil, water, cinnamon, and apple pie spice.
  2. Fold in the shredded apples.
  3. Line two regular-sized muffin pans with paper cupcake liners.
  4. Fill each muffin cup 2/3 full with batter.
  5. Bake at 350 degrees for 10-12 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  6. Remove to wire racks to cool completely.
  7. When the cupcakes are cool, use a small spoon or knife to scoop out a 1-inch ball in the center of each cupcake. Discard the scooped cupcake balls, or repurpose for another use (cake balls!).

For filling:

  1. In a large saucepan over medium heat, combine the diced apples, butter, brown sugar, and 1 tbsp. water.
  2. Saute for 4-5 minutes, or until apples begin to soften.
  3. Reduce heat to low, and add the sugar, flour, 2/3 c. water, apple cider vinegar, cinnamon, and apple pie spice.
  4. Stirring frequently, continue to cook the mixture until it's thick and bubbly, about 3-4 minutes.
  5. Remove from heat, and cool to room temperature.
  6. Meanwhile, prepare frosting.

For frosting:

  1. In a large mixing bowl, beat butter until pale and fluffy.
  2. Add 3 1/2 c. powdered sugar, vanilla, and cinnamon.
  3. Beat until light and fluffy, adding milk and powdered sugar as needed to achieve desired consistency.

To assemble:

  1. Fill the cavity of each cupcake with a generous tablespoonful of apple pie filling.
  2. Pipe or spread the snickerdoodle frosting on top of each cupcake. DEVOUR!!

Recipe Notes

These can be stored in covered containers at room temperature, but will keep longer stored in the refrigerator.