Apple Pie Cupcakes With Whipped Cream Topping

1 h | intermediate | vegetarian

Apple pie cupcakes topped with tall swirls of whipped cream and a light dusting of cinnamon; one cupcake in front has a bite taken out, showing the soft cake and apple filling, while more frosted cupcakes sit on a white cake stand in the background.

Published Aug 12, 2025

Prep Time	Cook Time	Total Time
35 min	25 min	1 h

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Introduction

These apple pie cupcakes taste like a cozy slice of homemade apple pie tucked inside a soft, fluffy vanilla cupcake.

They are filled with warm, cinnamon-spiced Honeycrisp apples and finished with a cloud of lightly sweetened whipped cream.

Serve them for fall parties, Thanksgiving, or any time you want an easy, crowd-pleasing dessert that feels special.

Apple pie cupcakes topped with tall swirls of whipped cream and a dusting of cinnamon; one cupcake in front is unwrapped and bitten to show the gooey diced-apple filling, with more cupcakes on a cake stand in the background and an apple off to the side.

How to Make Apple Pie Cupcakes With Whipped Cream Topping

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Prep the oven and pan

Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.

Set the butter, eggs, and sour cream on the counter so they are room temperature.
Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

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Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.

Scrape down the bowl as needed so everything mixes evenly.
Add eggs, vanilla, and sour cream

Beat in the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and sour cream until the batter looks smooth and creamy.
Finish the cupcake batter

Switch to low speed and add the dry ingredients in two batches, alternating with the milk.

Stop mixing as soon as the flour disappears so the cupcakes stay soft and tender.

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Fill the pan and bake

Divide the batter evenly among the liners, filling each cup about two thirds full.

Bake for 18 to 20 minutes, or until a toothpick comes out clean or with a few moist crumbs.

Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cook the apple pie filling

While the cupcakes bake, melt the butter in a medium skillet over medium heat.

Add the diced apples, brown sugar, cinnamon, and nutmeg, and cook, stirring often, until the apples soften.

Sprinkle the cornstarch over the apples and cook 1 to 2 minutes more, until the juices thicken and look glossy.

Remove the pan from the heat and let the filling cool to room temperature.
Fill the cupcakes with apples

Once the cupcakes are cool, use a small knife to cut a shallow hole in each center.

Spoon some apple filling into each hole, gently pressing it down so it is level with the top.

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Whip the cream topping

Chill a mixing bowl and beaters in the fridge for 10 minutes so the cream whips quickly.

Pour the cold heavy cream into the chilled bowl and beat on medium speed until it starts to thicken.

Add the powdered sugar and vanilla, then continue beating until medium to firm peaks form, being careful not to overwhip.
Top and serve

Transfer the whipped cream to a piping bag or a zip-top bag with a corner snipped off.

Pipe a generous swirl on each filled cupcake, then dust lightly with ground cinnamon right before serving.

Close-up of a golden apple pie cupcake in a brown paper liner as a piping tip swirls white whipped cream on top; other frosted cupcakes are blurred in the background.

Substitutions

Use Greek yogurt instead of sour cream: Swap the sour cream for an equal amount of full-fat Greek yogurt. The cupcakes stay just as moist, with a slightly tangier flavor that pairs nicely with the sweet apples.
Use Granny Smith apples instead of Honeycrisp: Granny Smith apples make the filling a little more tart, which balances the sweet cupcake and whipped cream. The apples also hold their shape well, so you get juicy bits instead of applesauce.
Use chilled coconut cream instead of heavy cream for the topping: Whip very cold coconut cream with powdered sugar and vanilla for a dairy-free topping. It will not be quite as light as classic whipped cream, but it adds a lovely coconut flavor.

Overhead view of apple pie cupcakes in paper liners, each topped with a tall swirl of vanilla whipped cream and lightly dusted with cinnamon on a marble surface.

Tips

Bring ingredients to room temperature: Softened butter, room-temperature eggs, and sour cream blend more easily and create a smoother batter. Cold ingredients can cause the batter to curdle and bake up dense.
Do not overmix the batter: Stop mixing as soon as the flour disappears so the cupcakes stay soft and fluffy. Overmixed batter builds too much gluten and makes the cupcakes tough and chewy.
Cool the filling before stuffing: Warm apple filling will melt the whipped cream and can make the cupcakes soggy. Let the apples reach room temperature so the centers set up nicely.
Watch the whipped cream closely: Stop whipping when the cream forms medium peaks that hold a tip but still look soft. If you go too far, whisk in a tablespoon of fresh cream to loosen it slightly.
Use a measuring scoop for even cupcakes: A large cookie scoop or ice cream scoop helps portion the batter evenly into the pan. Evenly sized cupcakes bake at the same rate and look prettier on a serving tray.

Nutrition Facts ^*

Energy	460	kcal
Protein	6	g
Total Fat	25	g
Carbohydrates	54	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cupcakes sink in the middle?: Cupcakes often sink when they are underbaked or when the oven door is opened too early. Bake until a toothpick comes out with just a few moist crumbs and avoid peeking during the first 15 minutes.
How can I keep the whipped cream from deflating?: Start with very cold cream, bowl, and beaters, which helps build stronger structure in the foam. You can also beat in one tablespoon of instant vanilla pudding mix for a more stable topping.
Can I make these cupcakes ahead of time?: Bake the cupcakes and cook the apple filling up to one day ahead, then store them separately. Fill and pipe with whipped cream within a few hours of serving for the best texture.
What can I do if my apple filling is too runny?: Simmer the apples a few more minutes to cook off extra liquid and activate the cornstarch. If it is still loose, stir in a small slurry of cornstarch and cold water, then briefly cook again.
How should I store leftover cupcakes?: Store filled and topped cupcakes in an airtight container in the refrigerator for up to two days. Let them sit at room temperature for about 20 minutes before serving so the texture softens.

Serving Suggestions

These apple pie cupcakes make a fun alternative to traditional pie for Thanksgiving, bake sales, or casual fall gatherings.

Try drizzling warm caramel sauce over the whipped cream or adding chopped toasted pecans for extra crunch and flavor.

For a bakery-style touch, nestle a very thin apple slice or a tiny cinnamon stick into the top of each cupcake.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Eileen, Minneapolis: I made these at the spur of the moment for dessert today. I had the cupcakes baked, filled & topped in less than an hour. I used a zip top bag for the whipped cream topping & it worked great! My cupcakes turned out perfect & the only thing I will change next time is I will cook the apples just a tad longer as I like the filling a little thicker. — 5 ★

Eunice: Glad they turned out perfectly, with your thicker filling tweak.