A fun and easy apple pie cupcake recipe made with cinnamon roll dough, spiced apples and a crumble topping. How can it go wrong? Jump to the Apple Pie Cupcakes Recipe
How to Make Apple Pie Cupcakes with a Cinnamon Roll Crust
The bottom of the cupcakes are made from cinnamon roll dough (store-bought or homemade) that have been flattened out into thin discs. Then we fill the middle with apples that are cooked in butter, lemon and cinnamon. Everything is topped with buttery streusel and baked.
We absolutely love these cupcakes, not to mention the aroma of cinnamon rolls and apple pie baking in the oven will make anyone buckle at the knees. Just in case you were interested, we have a homemade apple pie recipe, too. Click here to see our favorite apple pie from scratch!
These are simple to make. When you choose apples for baking, go for apples that will hold its shape after cooking. We really like Granny Smith, Fuji and Braeburn apples. Cook the apples with butter, brown sugar, and cinnamon. Then when they are tender, squeeze a little fresh lemon juice on top.
For the crust of the apple cupcakes, we use store-bought cinnamon roll dough. Any brand will work for this — or, if you have it, a homemade dough also works. Simply pat each cinnamon roll into a thin disk then press them into cupcake cups. Divide the apples between the cups and then top with a simple crumble topping made from flour, brown sugar, butter, and nuts.
The cupcakes bake for about 12 minutes and can then be served how ever you like. Whipped cream, ice cream, or caramel sauce are all great ideas!
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.
Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Easy Apple Pie Cupcakes
These apple pie cupcakes are made 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 with a streusel topping. When chopping your apples, it can be helpful to spritz them with a little lemon juice (teaspoon or so). This way, they will not brown or discolor.
Watch Us Make the Recipe
You Will NeedApple Cupcakes
2 tablespoons unsalted butter
2 large baking 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
1 can (8 count) refrigerated cinnamon roll dough
Whipped cream, ice cream, or caramel sauce for toppingCrumble Topping
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped nuts
- Prepare Apples
1Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.
2Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the diced apples and cook, tossing occasionally, until the start to soften; about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and the salt. Cook 5 more minutes, or until tender. Stir in lemon juice.
- Make Topping
1Add the flour, brown sugar, and walnuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly.
- To Finish
1Separate cinnamon roll dough into 8 rolls. Flatten each into 4-inch round then place into each muffin cup. Divide the apple filling evenly onto rolls in muffin cups then top with the crumble topping.
2Bake the cupcakes 10 to 15 minutes or until bubbly and tops are light brown. Cool in the pan 5 minutes then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.
I love to cook and love new recipes
These are insanely easy and fast to make. More importantly, they were a huge hit. Everyone wanted seconds. I just won Father’s Day. Thank you!
I’m getting ready to make these for Sunday dinner. Wish me luck
Have you tried freezing these? If so, was it after you baked them?
If freezing isn’t recommended, how long do they stay fresh after baking? I love cooking ahead of time.
I have made these several times and they were a hit. I used them the same day but both times had leftovers which tasted great the next day….
I love this desert!!! this was hit for my birthday, I made it by own, I like your way of writing, you are too good.
I will be making this. I do love apples!
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Thx so much!
I am allergic to lemon. Can I leave it out?
You can leave our the lemon.
These look so good going to give them a try. The video
didn’t show. it was green.
We made these but instead of using the whipped cream and caramel sauce (because we didn’t have it on hand), we served them warm with vanilla ice cream. We will be making these again!
My MIL made these a few nights ago, they were amazing, absolutely scrumptious. I can’t wait to make them for hubby, as they instantly became a favourite!
Use the icing from the cinnamon rolls on them instead of spending extra money on caramel and whip cream, trust me it is amazing. People beg for these! One batch is not enough.
These look wonderful. I will make them soon!
Has anyone tried another fruit, such as peaches, in these?
Am thinking of trying these with peaches and half with pie crust just to see what textural and flavor differences though I love the creativity and ease of refrigerated cinnamon roll dough! I can see filling the dough into mini “doughnut holes” and frying then dipping in cinnamon sugar like churro bites or baking after brushing with melted butter and rolling in cin/sugar then another roll right after baking…