Apple Pie Cupcakes with Cinnamon Streusel

These apple pie cupcakes pack all the cozy spice and tender apple filling of a classic pie into a handheld cupcake.

The cinnamon streusel on top gets golden and crisp, giving you that buttery crumble you love without needing a fork.

Why These Cupcakes Are a Fall Favorite

I keep coming back to this recipe because the crumb is incredibly tender from buttermilk, and the apples stay soft but not mushy. Every bite has that warm cinnamon-brown sugar flavor that makes apple pie feel special, but the cupcake form means they’re far easier to share.

The streusel does the heavy lifting for texture, no rolling dough, no crimping edges. You get a crisp, buttery top that contrasts with the soft cake underneath, and the scent of cinnamon and baked apple fills the kitchen.

Ingredients

• 1 ½ cups all-purpose flour: spooned and leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice: optional, but adds depth
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature

For the apple filling:

• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced small (about 2 cups)
• 2 tbsp unsalted butter
• ¼ cup brown sugar, packed
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp all-purpose flour

For the streusel topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ cup cold unsalted butter, cubed

For the glaze (optional):

• ½ cup powdered sugar
• 1 to 2 tbsp milk
• ¼ tsp vanilla extract

Variations / Substitutions

• Make it dairy-free: Use vegan butter for the streusel and cupcake, and swap buttermilk with ½ cup plant milk mixed with 1 ½ tsp lemon juice.
• Use a different sweetener: Replace the granulated sugar with coconut sugar for a deeper caramel note, though the cupcakes will be a bit darker.
• Swap the apple variety: Pink Lady or Braeburn apples hold their shape well; avoid Red Delicious, which turns mushy.
• Skip the homemade filling: You can use 1 cup canned apple pie filling, spooned into the centers.
• Add nuts: Stir ¼ cup chopped pecans or walnuts into the streusel for extra crunch.
• Gluten-free option: Use a 1:1 gluten-free flour blend that contains xanthan gum.

If you love these, you might also try my Cinnamon Apple Muffins for a simpler breakfast treat.

How to Make Apple Pie Cupcakes

Step 1: Cook the Apple Filling

Melt 2 tbsp butter in a skillet over medium heat. Add the diced apples, ¼ cup brown sugar, 1 tsp cinnamon, and 1 tbsp lemon juice. Cook, stirring occasionally, for about 5 minutes until the apples start to soften. Sprinkle in 1 tbsp flour and cook for 1 minute more, until the mixture thickens. Take it off the heat and let the filling cool completely.

You’ll know the apples are ready when they’re fork-tender but still hold their shape, and the sauce clings to them in a syrupy glaze. The lemon juice brightens the flavor without making it tart.

Make the filling ahead if you can, it gets even better after a night in the fridge. Just be sure it’s completely cool before you add it to the batter, or it’ll melt the butter and make the cupcakes dense.

Step 2: Mix the Streusel Topping

In a medium bowl, stir together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ tsp cinnamon. Add the ¼ cup cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized butter pieces. Chill the streusel in the fridge while you make the batter.

The butter should be cold straight from the fridge, room temperature butter will make a paste instead of crumbly bits. You want uneven clumps so you get some crisp, melt-in-your-mouth pockets on top.

Don’t overwork the streusel; stop when it resembles wet sand with a few larger lumps. Chilling keeps the butter firm, so the topping stays crunchy during baking.

Step 3: Whisk the Dry Ingredients

In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, 1 ½ tsp cinnamon, nutmeg, and allspice (if using). Set aside.

The spices should smell fragrant when you whisk them—if your cinnamon has been sitting open for a year, it won’t pack the same punch, so fresh spices make a difference.

Mixing the dry ingredients separately ensures the leavening agents are evenly distributed, so you don’t get cupcakes with a pocket of baking soda.

Step 4: Cream the Butter and Sugar

In a separate bowl, beat the ½ cup softened butter and ¾ cup granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until pale and fluffy. This step traps air that helps lift the cupcakes.

You’ll see the mixture go from yellow and grainy to light and creamy. Scrape down the sides of the bowl so no butter hides at the bottom.

Properly creamed butter and sugar are key to a tender crumb. If the butter is too soft or melted, the cupcakes will be greasy and flat.

Step 5: Assemble the Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. To the creamed butter mixture, add the eggs one at a time, beating well after each. Beat in the vanilla, then alternately add the dry ingredients and the buttermilk in three parts, starting and ending with the dry. Mix just until no white streaks remain.

The batter will be thick and silky. Spoon about 1 tablespoon of batter into the bottom of each liner, then add a heaping teaspoon of cooled apple filling in the center. Cover the filling with another spoonful of batter until the liners are about two-thirds full. You should use all the batter.

The apple filling hides in the middle, so you don’t need to swirl it. Just be sure the top layer of batter completely covers the fruit, or the filling might bubble out onto the liner.

Step 6: Cool and Drizzle the Cupcakes

Divide the chilled streusel evenly over the cupcake tops, gently pressing it so it sticks. Bake for 18 to 22 minutes, until a toothpick inserted into the cake (not the filling) comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

The streusel will turn a deep golden brown, and your kitchen will smell like a bakery. If your streusel isn’t as crisp as you’d like, you can pop the cupcakes under the broiler for 30 seconds, but keep a close eye.

Once the cupcakes are cool, whisk together the powdered sugar, 1 tbsp milk, and vanilla for the glaze. Drizzle it over the tops with a spoon or fork. The glaze sets in about 10 minutes, leaving a sweet, crackly finish.

Tips for Bakery-Style Apple Pie Cupcakes

• Fill the muffin liners no more than two-thirds full to leave room for the streusel and prevent overflow.
• For the fluffiest cupcakes, make sure all your cold ingredients—eggs, buttermilk, butter—come to room temperature before you start.
• If the apple filling is too wet, give it an extra minute on the stove to reduce. Excess liquid will sink into the cake.
• Don’t open the oven door for the first 15 minutes of baking; the rush of cold air can cause the cupcakes to fall.
• Leftover streusel freezes well—toss it into a bag and keep it for topping muffins or oatmeal.

Storing Leftover Cupcakes

• Refrigerate: Store baked cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving or warm briefly.
• Reheating: A quick 10-second zap in the microwave revives the soft texture and warms the apple filling.
• Freeze: Freeze unglazed cupcakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw on the counter and add the glaze after defrosting.

Frequently Asked Questions

Can I use canned apple pie filling?

Yes, substitute 1 cup of canned filling for the homemade version. Drain off any excess liquid first so the cupcakes don’t get soggy.

Why did my cupcakes sink in the middle?

The most common reason is overmixing the batter after adding flour, which builds gluten and collapses the structure. Mix just until combined.

Can I turn this into a cake instead of cupcakes?

Absolutely. Pour the batter into a greased 9-inch round cake pan, layer half the batter, add the apple filling, cover with remaining batter, and top with streusel. Bake at 350°F for 35 to 40 minutes.

How do I get the streusel to stay crunchy?

Chilling the streusel before baking helps, and storing the cupcakes uncovered at room temperature for the first few hours prevents the topping from softening. Only glaze right before serving.

Apple Pie Cupcakes Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 12 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice (optional)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk, room temperature
• 2 medium apples, peeled, cored, diced small (about 2 cups)
• 2 tbsp unsalted butter
• ¼ cup brown sugar, packed
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp all-purpose flour
• ½ cup all-purpose flour
• ¼ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ cup cold unsalted butter, cubed
• ½ cup powdered sugar
• 1 to 2 tbsp milk
• ¼ tsp vanilla extract

Method

 

1. Cook the apple filling: Melt butter in a skillet, add apples, brown sugar, cinnamon, and lemon juice. Cook 5 minutes until softened, stir in flour and cook 1 minute more. Cool completely.
2. Make the streusel: Mix flour, sugars, and cinnamon. Cut in cold butter until crumbly with pea-sized pieces. Chill.
3. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
4. Cream butter and sugar: Beat butter and sugar until fluffy, 2-3 minutes. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk, mixing just until smooth.
5. Assemble: Preheat oven to 350°F, line a 12-cup muffin tin. Spoon 1 tbsp batter into liners, add a spoonful of apple filling in center, cover with remaining batter. Fill liners two-thirds full.
6. Top with streusel and bake 18-22 minutes. Cool in pan 5 minutes, then wire rack. Whisk glaze ingredients and drizzle over cooled cupcakes.

Notes

The apple filling and streusel can be made a day ahead and refrigerated. Let the filling come to room temperature before using. For the best texture, serve the cupcakes the day they are baked; glaze only once completely cool.