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Our New Fave Fall Treat: Apple Pie-Stuffed Cupcakes

By Annalise Sandberg
Created January 10, 2017
Have your apple pie and eat your cupcake too! These apple pie-stuffed cupcakes are adorable, taste delicious and are bound to become one of your new go-to fall desserts.
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With so many fall flavors bundled into these Apple Pie-Stuffed Cupcakes, after the first bite you’ll be welcoming the change of seasons with open arms. They’re part cupcake and part apple pie with a topping of whipped cream, caramel sauce and chopped walnuts. Who can resist that?

Lucky for us these cupcakes are also easy to whip up thanks to a yellow cake mix, store-bought apple pie filling and a quick homemade whipped cream topping. Make these cupcakes for your next party or gathering — they’re perfect for a crowd!

For these cupcakes you’ll need a box of Betty Crocker Super Moist™ Yellow Cake Mix plus all of the ingredients on the back of the box, apple pie filling, whipped cream, caramel ice cream topping and walnuts, if you like.

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Mix the cupcake batter according to the directions on the box and pour into a muffin pan lined with cupcake liners — fill each liner 2/3 full.

Bake until cupcakes are golden and the tops spring back when gently touched, about 12-15 minutes. Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter.

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Use a small round cutter or the back end of a piping tip to carve out the center of each cupcake, about 2/3 of the way down. Do not cut all the way down. Spoon the pie filling into the centers. If your pie filling came as large apple slices instead of chunks, give them a rough chop first so they fit inside the cupcakes.

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Beat the whipping cream with powdered sugar and vanilla extract until it’s thick and holds stiff peaks. Spoon on top of the cupcakes or use a piping bag and a star tip to make a decorative swirl.

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Drizzle with the caramel topping and sprinkle with walnuts, if desired. If you plan to make these ahead, top with whipped cream and store in the fridge. Add the caramel and walnuts just before serving.

Apple Pie Stuffed Cupcakes

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Ingredients

  • Cupcakes
    • 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
    • Water, vegetable oil and eggs called for on cake mix box
    • 1 3/4cup from 1 can (21 oz) apple pie filling, chopped
  • Topping
    • 1 1/2cups heavy whipping cream
    • 1/4cup powdered sugar
    • 1teaspoon vanilla
    • 1/4cup caramel topping
    • 1/4cup finely chopped walnuts, if desired

Directions

  • 1Heat oven to 375°F (350° for dark or nonstick pans). Place paper baking cup in each of 22 regular-size muffin cups.
  • 2Make and bake cake mix as directed on box for cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3With 1-inch round cookie cutter or wide end of decorating tip, cut out center of each cupcake about 1-inch deep. Use small metal spatula or fork to help remove center if necessary. (Reserve center pieces for snacking.) Fill each cupcake with 2 heaping teaspoonfuls pie filling.
  • 4In chilled medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Place whipped cream mixture in decorating bag fitted with medium star tip. Pipe decorative swirl on top of each cupcake.
  • 5Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving. Store loosely covered in refrigerator.

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