Easy Apple Pie Cupcakes
These apple pie cupcakes are super simple to make and delicious. We use store-bought cinnamon roll dough as the base, fill it with apple pie filling, and top it with a crumble topping. These are ridiculously good! These apple pie cupcakes are outrageous! We originally shared them years ago, and I’m still in love. You’ll use store-bought cinnamon roll dough for the base and then build the cupcakes from there. These have everything we love about apple pie and cinnamon rolls rolled into one! For more apple recipes, see our easy apple bread or this apple Dutch baby pancake, which is a total stunner on the table! Key Ingredients Cinnamon Roll Dough: I use store-bought refrigerated cinnamon roll dough for these. You can use homemade cinnamon roll dough if you’d like, though! Apples: I love crispy, sweet apples when making apple pie, so I use the same varieties here. Granny Smith, Honeycrisp, or Fuji are all great options. Brown Sugar and Cinnamon: For the apple filling, I use my cinnamon apples recipe, but use brown sugar, cinnamon, and a bit of lemon juice. Topping: I love a good crumble topping, and these apple pie cupcakes are the perfect place to use it. It’s simple to make with butter, flour, brown sugar, and chopped nuts. Cinnamon Roll Dough: I use store-bought refrigerated cinnamon roll dough for these. You can use homemade cinnamon roll dough if you’d like, though! Apples: I love crispy, sweet apples when making apple pie, so I use the same varieties here. Granny Smith, Honeycrisp, or Fuji are all great options. Brown Sugar and Cinnamon: For the apple filling, I use my cinnamon apples recipe, but use brown sugar, cinnamon, and a bit of lemon juice. Topping: I love a good crumble topping, and these apple pie cupcakes are the perfect place to use it. It’s simple to make with butter, flour, brown sugar, and chopped nuts. How to Make Apple Pie Cupcakes I call these warm, cinnamon-spiced cupcakes with a gooey apple pie filling easy, and let me tell you, they are! First, you’ll pat out cinnamon roll dough to make the base of our cupcakes. I just use my fingers and pat the dough into my cupcake tin. For the irresistible apple pie filling, melt butter in a skillet until it bubbles, then toss in chopped apples. After about 5 minutes, they’ll begin to soften. That’s when you’ll stir in the brown sugar, cinnamon, and a pinch of salt. Cook until the apples are tender, then finish with a squeeze of lemon juice. Divide the apple filling between the cupcake cups and top with a buttery, nutty crumble. These cupcakes bake up in just 12 minutes! Serve them warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. They are so good! Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you. Easy Apple Pie Cupcakes PREP 15 mins COOK 15 mins TOTAL 30 mins PREP 15 mins COOK 15 mins TOTAL 30 mins We make apple pie cupcakes with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then, we fill them with cooked apples and top them with a crumble topping. They are outrageously good! Makes 8 Cupcakes Watch Us Make the Recipe You Will Need Apple Pie Cupcakes 1 can refrigerated cinnamon roll dough (8 count) 2 tablespoons unsalted butter 2 large apples, peeled, cored and diced in to 1/4-inch cubes 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt Juice from half a lemon Whipped cream, ice cream, or caramel sauce for topping 2 tablespoons unsalted butter 1/4 cup all-purpose flour 1/4 cup brown sugar 1/4 cup chopped nuts Directions 1Preheat the oven to 400°F (204°C). Lightly spray 8 regular-size muffin cups with cooking spray. 2Separate the cinnamon roll dough into 8 rolls. Flatten each roll into a 4-inch round and place it into each prepared muffin cup. 3Make the apple pie filling. Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the apples and cook, tossing occasionally, until they start to soften, about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and salt. Cook for 5 more minutes or until tender. Stir in lemon juice. 4Make the crumble topping. Add the flour, brown sugar, and nuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Work the butter into flour and sugar using your fingers or a fork until it is crumbly. 5Divide the apple filling between the 8 cupcake cups, then top with the crumble topping. 6Bake the cupcakes for 10 to 15 minutes or until bubbly, and the tops are light brown. Cool in the pan for 5 minutes, then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, ice cream, or a drizzle of caramel sauce. 1Preheat the oven to 400°F (204°C). Lightly spray 8 regular-size muffin cups with cooking spray. 2Separate the cinnamon roll dough into 8 rolls. Flatten each roll into a 4-inch round and place it into each prepared muffin cup. 3Make the apple pie filling. Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the apples and cook, tossing occasionally, until they start to soften, about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and salt. Cook for 5 more minutes or until tender. Stir in lemon juice. 4Make the crumble topping. Add the flour, brown sugar, and nuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Work the butter into flour and sugar using your fingers or a fork until it is crumbly. 5Divide the apple filling between the 8 cupcake cups, then top with the crumble topping. 6Bake the cupcakes for 10 to 15 minutes or until bubbly, and the tops are light brown. Cool in the pan for 5 minutes, then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, ice cream, or a drizzle of caramel sauce. Adam and Joanne's Tips Nutrition facts are estimates. Nutrition facts are estimates. Nutrition Per Serving Serving Size 1 cupcake / Calories 299 / Total Fat 13.3g / Saturated Fat 5.3g / Cholesterol 15.3g / Sodium 383.5mg / Carbohydrate 44.2g / Dietary Fiber 2.5g / Total Sugars 24g / Protein 2.9g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us