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.
