Apple Pie Cupcakes Whipped Cream

These apple pie cupcakes with whipped cream topping blend the cozy flavors of cinnamon, tender apples, and soft cake into each bite. They are perfect for Thanksgiving, Christmas, or any holiday gathering that calls for a festive dessert with a homemade feel.

I first made these after an apple picking trip, and the smell of cinnamon and apples baking together instantly reminded me of family traditions that make the season so special.

Ingredients

• Allpurpose flour: for structure choose a fresh bag for the best texture
• Baking powder and baking soda: to ensure lightness and rise in the cupcakes
• Ground cinnamon: for that warm classic apple pie flavor
• Unsalted butter: softened for creamy batter without extra salt
• Granulated sugar: to add just the right level of sweetness
• Large eggs: at room temperature to help bind and add moisture
• Pure vanilla extract: for a subtle depth of flavor
• Sour cream: adds tang and tenderness Greek yogurt can be a substitute if needed
• Whole milk: to create a smooth batter
• Honeycrisp apples: for sweetness and firmness Granny Smith works well for a tart alternative
• Unsalted butter for filling: for cooking the apple filling to a luscious softness
• Light brown sugar: to complement the apples with a deep caramel tone
• Ground nutmeg: for warm spice notes
• Cornstarch: to thicken the apple filling and keep it intact
• Heavy cream: for the whipped cream topping choose fresh and cold
• Powdered sugar: to sweeten the whipped cream smoothly
• Ground cinnamon for dusting: enhancing the aroma and presentation

Instructions

Prepare the Apple Pie Filling:

Melt unsalted butter in a medium skillet over medium heat until shimmering. Add the diced apples light brown sugar ground cinnamon and nutmeg. Cook the mixture stirring every so often until the apples soften but still hold their shape about five to seven minutes. Sprinkle cornstarch over the mixture and stir well cooking for an additional one to two minutes to thicken the filling. Remove from heat and transfer the filling to a bowl to cool completely this step is crucial to prevent soggy cupcake centers.

Make the Cupcake Batter:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a 12cup muffin tin with paper liners for easy cleanup. In a medium bowl whisk together the flour baking powder baking soda salt and cinnamon this dry mix forms the flavorful base. In a large bowl beat the softened butter and granulated sugar until the color lightens and the texture is fluffy which takes about three to five minutes. Add the eggs one at a time mixing well after each addition then blend in the vanilla extract. Next beat in the sour cream until just combined for moisture and tang. Alternately add the flour mixture and milk to the wet ingredients starting and ending with the flour blend. Mix until just incorporated to avoid overmixing which can make the cupcakes dense.

Fill and Bake the Cupcakes:

Using a spoon or scoop fill each paper liner about twothirds full with cupcake batter. Add a heaping teaspoon of cooled apple pie filling to the center of each cupcake. Top the filling with a little more batter until just covered to encapsulate the apples inside. Bake the cupcakes for 18 to 22 minutes. Test for doneness by inserting a toothpick near the edge if it comes out clean the cupcakes are ready. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Prepare the Whipped Cream Topping:

Chill your mixing bowl and beaters in the refrigerator for at least 10 minutes to help the cream whip better. Pour the heavy cream into the chilled bowl and begin whipping until it starts to thicken. Gradually add powdered sugar and vanilla extract while continuing to beat until soft peaks form being careful not to overwhip or the cream will turn grainy. The whipped cream should be billowy and smooth.

Finish and Present:

Once the cupcakes have cooled either pipe or dollop a generous amount of whipped cream on top. Lightly dust with ground cinnamon to add a festive touch that makes each cupcake look as delightful as it tastes. Serve these treats immediately or refrigerate until you are ready to enjoy them.

My favorite ingredient has to be the cinnamon. It weaves through the batter the apple filling and even finishes on top as a dusting. It’s that warm spice that instantly brings back memories of baking with family on crisp autumn days. I remember my aunt and I laughing while peeling apples during that first apple picking trip. It felt like the start of many new holiday traditions.

Storage Tips

Store the cupcakes in an airtight container in the refrigerator for up to three days. This keeps the whipped cream fresh and the cupcakes moist. If you want to freeze them do so without the whipped cream topping and add it fresh after thawing to preserve texture.

Ingredient Substitutions

Sour cream can be swapped with an equal amount of Greek yogurt for a similar tang and texture. Honeycrisp apples can be replaced with Granny Smith to offer a tarter firmer bite that contrasts nicely with the sweet cake. For a dairyfree whipped topping chill a can of fullfat coconut milk and whip the solidified cream with powdered sugar and vanilla introducing a subtle tropical twist.

Serving Suggestions

Drizzle the finished cupcakes with caramel sauce or sprinkle toasted pecans on top for added crunch and indulgence. These cupcakes pair beautifully with chai tea or spiced apple cider accentuating the cozy spice flavors in the recipe for the perfect fall dessert experience.

These apple pie cupcakes combine nostalgic apple pie flavors with easy portable cupcakes that are perfect for holidays and gatherings. Make them ahead and add whipped cream before serving for the best texture.

Your Recipe Questions Answered

→ Why did my cupcakes sink in the middle?

Sinking often happens from overmixing the batter or adding too much warm apple filling. Ensure apples are completely cooled and avoid overloading. Fresh leavening agents and minimal oven disturbance also help maintain structure.

→ How can I keep the whipped cream from wilting?

Add a small amount of instant pudding mix or dissolved gelatin during whipping to stabilize the cream. Always refrigerate cupcakes after topping and serve shortly after for best texture.

→ Can these cupcakes be prepared ahead of time?

Yes, bake and fill the cupcakes up to a day ahead, storing them airtight. Whip and pipe the cream topping just before serving to maintain freshness and appearance.

→ What if my apple filling is too runny?

Return the filling to heat and simmer briefly to reduce moisture. Alternatively, add a bit more cornstarch mixed with water and cook until thickened to hold shape well inside the cupcake.

→ How to keep whipped cream stable for outdoor events?

Use stabilized whipped cream by incorporating pudding mix or gelatin. Keep cupcakes chilled until serving and transport in a cooler. Avoid direct sunlight and serve within a few hours to maintain freshness.