Apple Crisp Cupcakes (with video)

Hello fall baking! Today we are making these awesome fall cupcakes: Apple Crisp Cupcakes! And also make sure to check out the video on this page where I show you how to make this recipe!

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling

This is such a fun baking project! If you love baking, this one is for you!

You will make:

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All of these elements are assembled into the delicious Apple Crisp Cupcakes.

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling cut in half

These apple cupcakes would be a great addition to your Thanksgiving dessert table, or any holiday festivities!

Many elements of these cupcakes can be done ahead, like the apple pie filling, and the crumble topping. They will keep well for a few days. And even the cupcakes, and the frosting. If you choose to refrigerate the Cinnamon Cream Cheese frosting, take it out of the fridge about 1 hour before you wish to frost your cupcakes, and whisk the frosting until it becomes smooth again.

So this makes it very easy for you to plan all of your baking and cooking around the holidays.

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling

So let’s talk about the cupcakes

How to make Apple Crisp Cupcakes

I started by making the Apple Pie Filling, so it could have a chance to cool down in the fridge.

You can make the apple pie filling the night before, or even a couple of days before if you wish so, to save you time when assembling. I made mine just a couple of hours before assembling the apple cupcakes.

apple pie filling in a bowl

Next on the list, make the cupcakes. So they also have a chance to cool down before filling and frosting.

These are simple vanilla cupcakes! Look how golden and perfect! The secret here is to fill up only 2/3 of the cupcake tin with batter.

golden vanilla cupcakes baked

Once the apple pie filling is made, the cupcakes baked, you can make the crumble! You can also make the crumble and the cupcakes the night before of assembling. The crumble will last about 5 days at room temperature, in an air tight container. And the cupcakes will last about 5 days in the fridge, and 1 month in the freezer.

The crumble is super easy to make. You will notice on the video in this page I made a huge amount of crumble! We used it to top ice cream, yogurt bowls, and etc. But I am giving you the right amount here, enough to top the cupcakes.

It’s so buttery and delicious!!

crumble topping

After everything has cooled down, you can make the Cinnamon Cream Cheese Frosting. You can also make this frosting the day before, keep it refrigerated, and remove it from the fridge about 1 hour before it’s time to frost the cupcakes, and give it a little whisk to smooth the frosting back up and fluff it up.

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling

When all is said and done, cupcakes are baked and cooled down, apple pie filling chilled through, crumble topping also cooled, and the frosting is ready, you can start assembling the cupcakes.

Take a look at the video to watch how I assembled the cupcakes. The video is located in this page, and you can also find it on my youtube channel HERE.

Start by cutting out the middle of the cupcakes with a spoon. And then use a spoon to put some apple pie filling in the center of the cupcakes.

two pictures, vanilla cupcakes with a hole in the center. spooning apple pie filling in the center

Now, place the frosting in a piping bag. And pipe a tall ring of frosting around the edges of the cupcake.

I like to leave some room in the middle so I can top it off with some more apple pie filling.

piping cinnamon cream cheese frosting around cupcake

Now spoon some apple pie filling in the center of the cupcakes, inside the ring of frosting.

And then sprinkle some of the crumble topping right on top of the cupcakes.

two pictures. On the left, using a spoon to place some apple pie filling in the center of the cupcakes. on the right, sprinkling some crumble topping on top of cupcakes

What do you think? Do you love these Apple Crisp Cupcakes as much as I do?

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling cut in half

These Apple Crisp Cupcakes were a huge hit with my husband. One of his favorite desserts is apple crisp, he asked me not to share these cupcakes with anybody else 😂since I am always giving my sweets away. He wanted these cupcakes all for himself.

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling

If you like this recipe, here are some more suggestions of desserts to bake for Thanksgiving, or any holidays that you may like.

Apple Crisp Cupcakes filled with apple pie filling and topped with cinnamon cream cheese frosting and crumble topping

Well, I really hope you enjoyed today’s recipe as much as I have enjoyed baking it, writing it, filming it, photographing it, and eating it!

If you make this tag me on instagram, I love to see what you create!

Have a fabulous day! Much love and peace!

Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling
Apple Crisp Cupcakes with cinnamon cream cheese frosting, filled with apple pie filling

Apple Crisp Cupcakes

Camila Hurst
Cupcakes filled with Apple Pie Filling, topped with Cinnamon Cream Cheese Frosting and crumble topping.
4.57 from 16 votes
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 600 kcal


Vanilla Cupcakes
  • 1 1/2  cups  all-purpose flour   191 grams, 6.75 oz
  • teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  fine sea salt
  • cup  granulated sugar   200 grams, 7.1 oz
  • 1/2   cup  unsalted butter softened  113 grams, 4 oz
  • 3   large eggs room temperature
  • 1   teaspoon   vanilla extract
  • 1/2   cup   milk room temperature  118 ml
Apple Pie Filling
  • 3 1/2 cups chopped apples
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 stick of cinnamon optional
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
Crumble Topping
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoon white sugar
  • 1 1/2 tablespoon brown sugar
  • 1/8 teaspoon cinnamon powder
  • 4 tablespoons butter cold diced
Cinnamon Cream Cheese Frosting
  • cup  cream cheese softened 226 grams, 8 oz
  • 1/2  cup  unsalted butter softened 113 grams, 4 oz
  • cups  powdered sugar 510 grams 18 oz
  • teaspoon  vanilla extract
  • 1/2-1  tablespoon  of ground Ceylon cinnamon


Vanilla Cupcakes
  • Pre-heat the oven to 350 Fahrenheit. Line 16 cupcake tins with paper or grease with butter and flour.
  • Start by sifting the flour, salt, baking powder and baking soda together in a bowl. Set aside.
  • In the bowl of an electric mixer, cream the butter at medium speed, for about 1 minute.
  • Add sugar and cream for another 2 minutes, until creamy and fluffy. Scrape the sides of the bowl if necessary.
  • Add eggs, one at a time, mixing until combined before adding the next egg.
  • Add vanilla extract and mix to combine.
  • Now it’s time to slowly add the milk. Stir to combine.
  • Add the dry ingredients and fold until incorporated.
  • Pour batter evenly onto cupcake tins, filling about 2/3 of the way.
  • Bake for about 15 minutes, rotating in between to bake evenly.
  • You may need a couple more minutes. Check if cupcakes are ready when you press it gently on top of the cupcakes and they spring back.
  • Let cupcakes cool down before filling and frosting.
Apple Pie filling
  • Place apples, lemon juice and 2 tablespoons of water in a small saucepan with a stick of cinnamon (if using).
  • Cook apples over medium heat until softened, but not falling apart.
  • Depending on what kind of apple you are using, it might take less or more time to cook them. Softer apples will cook faster.
  • Remove the cinnamon stick.
  • Add brown sugar, nutmeg, cinnamon powder, and salt.
  • Cook for a minute to dissolve the brown sugar.
  • Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Mix to combine.
  • Add this mixture to the pan.
  • Cook for 1-2 minutes until the apple filling becomes thick.
  • Remove to a bowl. Let it cool down in the fridge all the way before using.
Crumble topping
  • Pre-heat the oven to 350F.
  • Mix flour with white sugar, brown sugar, and cinnamon in a bowl.
  • Add cold butter to the mixture.
  • Incorporate the butter, using a fork, or your hands. I like to use my hands because the warmth of my hands helps the butter incorporate nicely into the dry ingredients.
  • The mixture should be like a coarse meal. You shouldn’t see pieces of butter in there, everything should be incorporated together.
  • Spread the crumbs on a baking sheet lined with parchment paper or silicone mat.
  • Bake for 10-15 minutes, stirring frequently in between, to break up the crumbs. If you let it bake without stirring, it will bake as a whole piece.
  • Also stir it when you remove it from the oven.
  • Bake until the crumbs are golden.
  • Let it cool down. Store in an air tight container for up to 5 days, at room temperature.
Cinnamon Cream Cheese Frosting
  • Start by sifting the powdered sugar with the cinnamon. Set it aside.
  • Now, cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
  • Add vanilla extract. Mix to combine.
  • With the mixer off, add powdered sugar/cinnamon mixture to the bowl.
  • Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.
  • Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
  • This frosting will store well in the fridge for up to 5 days, covered.
  • Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
To assemble
  • Use a spoon to remove the middle of the cupcakes.
  • Spoon some apple pie filling in there.
  • Frost the top of the cupcake around the middle, leaving a hole in the middle.
  • Spoon a bit more apple pie filling in the middle. Check my pictures above and my video to see how I did this.
  • Top with some of the crumble topping.
  • Store cupcakes in the fridge for up to 5 days, if they last that long.
Keyword cupcakes

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    1. 5 stars
      Just made 4 dozen of these cupcakes for a fundraiser competition and won 1st place! Thanks for a great recipe!

  1. 5 stars
    Oh my gosh, I can’t think of anything I want more right this minute than these cupcakes. How ‘bout I come over and get 1, no, make that 3! These seriously look so good!

  2. 5 stars
    Camila! I am loving you new You Tube channel! Loved watching this Apple Crisp Cupcakes video! The cupcakes look so flavorful and delicious! can’t wait to give it a go!

  3. 5 stars
    Absolutely love this recipe and so does my family!! My hubby is always looking for different ways to do things and he suggested apple pie cupcakes. I went searching for recipes and this one seemed the best. And the crumble is the best! This will be a household keeper during this quarantine and after!

  4. 1 star
    Super complicated recipe and wrong measurements. Doesn’t make 16 cupcakes either. Absolutely regret choosing to make this recipe.

    1. It’s not a recipe for beginners, I agree. However the measurements are correct, I have made these more than once. And I have many people who reviewed these cupcakes on pinterest and also here on this page who disagree with you, because the recipe has worked for them.
      Sorry the recipe didn’t work for you. Have a lovely day.

  5. 5 stars
    Absolutely delicious! I made this recipe today and shared some with my neighbour’s as a pre Thanksgiving treat. I will definitely be making them again.

  6. 4 stars
    Delicious cupcakes! While there are a few steps, many can be done ahead of time. I didn’t have enough powdered sugar in the pantry so made just half the frosting recipe which turned out to be enough (I was only able to make 12 rather than 14 cupcakes). I also had a little extra apple filling but it was delicious just on it’s own!

  7. 5 stars
    I made these cupcakes for my Drumline guys and they were A HIT. It was their most favorite flavor cupcake I have done so far and so glad I ended the season with it. I was only able to make 12 a batch though. Honestly, as someone said, doing half of the frosting was just enough. I tripled the entire recipe and was left with sooo much frosting.

    But in the end, everyone fell in love with the apple filling. It is absolutely delicious. I used Granny Smith apples for this recipe. I look forward to making these again. It was fun, easy, and one of the most visually appealing cupcakes to make. House smelled great afterwards too!

  8. Was only able to make 9. BUT I always go for the larger cupcakes.
    So far waiting for everything to cool down and start combining.
    Separately everything tastes delicious, I’m sure it will be even better together.

    My icing ended up being a bit runny but I think that’s my own fault. Easy enough fix!

  9. 5 stars
    I multiplied the cupcake and filling recipe by 1.5 and kept the frosting amt the same and got 21 cupcakes instead of 24 (i did fill to almost only half the cup), but twice as much filling as needed and plenty of extra frosting too. But I’m certainly not gonna complain because these were delicious! I did skip the crumble topping because they were already quite time-consuming. They were delicious without. Thank you!

  10. 3 stars
    I don’t know how the proportions for the crumble were made but it does not make a “crumble”. It was a dough once you incorporated all that butter. I didn’t make the rest of the recipe but I wouldn’t trust it now.

    1. Have you baked and stirred during baking to form the crumbs? That’s how the crumbs are formed, as the crumble dough bakes and sets, and you stir it to break it into crumbs.

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