Spiced cinnamon cupcakes topped with dairy-free vanilla buttercream and a homemade apple pie filling make these Apple Pie Cinnamon Cupcakes an ideal treat for fall and the holiday season.

Each year on my birthday I like to share something new—this time it’s a dessert that grew from the horchata cupcakes I made for a friend. I wanted to add an autumnal twist and the result is these Apple Pie Cinnamon Cupcakes: fluffy, spiced cupcakes filled with a quick apple pie filling and finished with a light vegan buttercream nest.

Life has been intense lately with many changes and accomplishments. I’m learning the value of balancing work and personal life and reminding myself to be kinder while striving to improve. I don’t usually share personal reflections here, but birthdays feel like a natural time for a brief pause and a little honesty.

Back to the cupcakes: the apple pie filling is quick to prepare and keeps well, so you can make extra to spoon over other desserts. The cinnamon-scented cupcakes are tender and airy, providing the perfect base for the vanilla buttercream. Pipe a small “nest” of frosting on each cupcake and top it with a teaspoon of the apple filling for a cozy, crowd-pleasing presentation.

These are great to make for friends, family, or just because—bake a batch and enjoy.

Yield: 12

Apple Pie Cinnamon Cupcakes

Apple Pie Cinnamon Cupcakes with Vanilla Buttercream frosting — a cozy dessert for cooler weather and holiday gatherings.

Prep Time
30 minutes

Cook Time
45 minutes

Total Time
1 hour 15 minutes

Ingredients

Cupcakes

• 1 1/2 cups unbleached, all-purpose flour
• 3/4 cup cane sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup ice-cold water
• 1/4 cup olive oil
• 1/4 cup unsweetened applesauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla extract

Apple Pie Filling

• 1 cup diced apples (Gala suggested)
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon arrowroot powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Vegan Buttercream

• 2/3 cup vegetable shortening
• 1 1/2 cups powdered sugar
• 2 teaspoons non-dairy milk
• 1/2 teaspoon vanilla extract

Instructions

Cupcakes

1. Preheat the oven to 350°F and line a 12-count cupcake pan with liners.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk the cold water, olive oil, applesauce, apple cider vinegar, and vanilla until combined.
3. Pour the wet mixture into the dry ingredients and whisk until smooth. Spoon batter into liners about 3/4 full. Bake 20–22 minutes or until a toothpick comes out clean.
4. Transfer cupcakes to a cooling rack and let reach room temperature while you prepare the filling and frosting.

Apple Pie Filling

1. Warm a sauté pan over medium heat and add the diced apples, water, maple syrup, arrowroot, cinnamon, and a pinch of salt. Stir to combine.
2. Bring to a simmer, cover, and reduce heat to medium-low. Cook about 10 minutes, stirring occasionally, until the apples are tender but not mushy.
3. Remove from heat and transfer to a bowl to cool in the refrigerator until ready to assemble.

Vegan Buttercream and Assembly

1. In a stand mixer or large bowl, beat the vegetable shortening until fluffy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on high speed. Once combined, add the non-dairy milk and vanilla and beat until smooth and airy.
2. Fill a large piping bag fitted with a large tip and pipe a small “nest” of buttercream onto each cooled cupcake, overlapping the last bit so it forms a well.
3. Spoon about 1 teaspoon of the cooled apple pie filling into each frosting nest. Chill the cupcakes until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Fun with Apple Pie Cinnamon Cupcakes:

• Grate a cinnamon stick over each assembled cupcake for extra aroma, and add a short piece of cinnamon stick as a charming garnish.
• Make extra apple pie topping and serve it warm over vegan vanilla ice cream with a crumble of graham crackers for a simple, delicious dessert.