Apple Pie Cupcakes

With an apple cider cupcake, apple pie filling and Fireball frosting these apple pie cupcakes might cause you to eat more than one. Yes – Fireball Whisky.

You might be looking at this and be like… why the Fireball? Well if you follow this blog, you know Lauren and I got married back in 2016. Like most weddings these days, we had a signature drink. I wanted something that tastes like fall but was easy to make. So I settled on a drink that consisted of apple cider, dark rum and Fireball Whisky and we named it Applely Ever After. Corny I know but we had so many people come up during the wedding and then afterward asking for the recipe!

So for our two-year anniversary I thought it would be fun to recreate a cupcake inspired by our signature drink. And that’s where these apple pie cupcakes come from. The cupcake itself has apple cider and Fireball which makes it not only really moist, but gives it a spice cake taste. But I had to one-up this cupcake and add the apple pie filling! Now you can go without the apple pie filling if you want, as the cupcake is great on its own but the filling really does put it over the top. And the Fireball frosting has just the right amount where you get just a hint of it when eating.

Yes I know there wasn’t any rum in this apple pie cupcake so it’s not exactly like our drink, but I just didn’t feel it was necessary. Believe me though, these cupcakes are outstanding and we’ll definitely be making them again. Hopefully you’ll give them a try and enjoy yourself!

What Ingredients are in these Apple Pie Cupcakes?

• Unsalted butter
• Granny smith apples
• Granulated sugar
• Lemon juice
• Spices – cinnamon, nutmeg, salt
• Fireball whisky
• All-purpose flour
• Powdered sugar
• Vanilla extract
• Baking powder
• Light brown sugar
• Eggs
• Apple cider

Do I Have to Make the Apple Pie Filling?

No but it wouldn’t be an apple pie cupcake anymore. It would just be an apple cider cupcake. Not saying there is anything wrong with that but the filling definitely puts these over the top!

Other Cupcake Recipes:

• S’mores Cupcakes
• Irish Car Bomb Cupcakes

5 from 2 votes

Print

Apple Pie Cupcakes

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

With an apple cider cupcake, apple pie filling and Fireball frosting these apple pie cupcakes might cause you to eat more than one.

Course: Dessert

Cuisine: American

Keyword: Apple Pie Cupcakes

Servings: 12 cupcakes

Calories: 462 kcal

Ingredients

Apple Pie Filling

• 2 tbsp unsalted butter
• 3 medium granny smith apples, peeled, cored and diced into 1/4" cubes
• 3 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp Fireball whisky
• 2 tsp all-purpose flour

Fireball Frosting

• 1 cup unsalted butter at room temperature (2 sticks)
• 3 cups powdered sugar
• 2 tbsp Fireball whisky
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Cupcake

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 eggs
• 1 stick butter, melted
• 1/4 cup Fireball whisky
• 2 tsp vanilla extract
• 1/2 cup apple cider

Instructions

Apple Pie Filling

1. Heat butter in medium skillet over medium heat. Add apples, sugar, lemon juice, cinnamon, salt and Fireball. Cook for about 10 minutes or until apples are soft. Add flour to thicken.

Fireball Frosting

1. In a stand mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.

2. Add Fireball, vanilla and cinnamon and continue to beat on medium speed for 1 more minute, adding some milk if needed for spreading consistency. Place in fridge until ready to use on cupcakes.

Cupcake

1. Preheat oven to 350F. Line 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.

2. In a medium bowl, beat together the sugar and eggs until light and fluffy. Gradually pour in butter, Fireball and vanilla, continuing to beat. Add half the flour mixture, then apple cider, then rest of the flour mixture, beating until just mixed.

3. Divide the batter evenly among the tins and bake for 20-25 minutes or until a toothpick comes out clean. Let cupcakes cool for 5 minutes before removing and placing on cooling rack.

4. Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled apple pie filling. Pipe a swirl of frosting onto each cupcake.