With an apple cider cupcake, apple pie filling and Fireball frosting these apple pie cupcakes help you get your apple pie fix. Yes - Fireball Whisky.
These days, I'm all about apple flavors - from apple cider chicken to an apple Dutch baby to apple empanadas to an apple fizz. But these apple pie cupcakes are hard to top.
If you're a fan of apple pie and cupcakes, it really is the perfect combination. Plus who doesn't love the added booze from the Fireball.
Why This Recipe Works
- Flavorful - as is in the title, these apple pie cupcakes are the perfect combination of two popular desserts.
- Boozy - if you're a fan of adding a little alcohol to recipes, Fireball is present throughout.
- Holiday food - while apple pie is a popular dessert during the holiday season, you can mix it up with the added twist of making them cupcakes. And if there is a birthday, you can never go wrong with funfetti cupcakes.
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Ingredient Notes
- Butter - used for cooking the apples, in the batter and for the frosting.
- Apples - you want to use tart apples like Granny Smith.
- Sugar - granulated sugar and brown sugar are needed for the batter, where just granulated sugar is used for the apple pie filling. You need powdered sugar for the Fireball frosting.
- Spices - when it comes to apple pie, you need cinnamon. Nutmeg also adds some warm notes.
- Fireball Whisky - adds some spice notes in the batter, filling and frosting.
- Flour - you want all-purpose flour as it has the right amount of gluten.
- Baking powder - important in giving the cupcakes rise.
- Eggs - helps with the structure.
- Apple cider - gives that apple flavor and moistens the apple cupcakes.
Ingredient Swaps
As with any recipe, you can mix up the ingredients for these apple pie cupcakes. Some variations include:
- While I use Granny Smith apples for the pie filling, Honeycrisps are good substitutes.
- Butter is important for the added fat, but canola oil or vegetable oil work as well.
- While a combination of granulated and light brown sugar is used, you can use all of one or the other.
- If you don't have Fireball Whisky or don't want to use alcohol, just replace with more apple cider.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a bowl and set aside. Beat together the sugar and eggs until light and fluffy.
Beat in the butter, Fireball and vanilla extract. Add half the flour mixture, then apple cider, then rest of the flour mixture, beating until just mixed.
Divide the batter evenly among the muffin tins. Bake at 350°F for 20-25 minutes or until done.
While the cupcakes are cooling make the apple pie filling by cooking all of the ingredients in a skillet for 10 minutes or until apples are soft. Remove from heat and add flour to thicken.
Use a paring knife to cut a cone-shaped piece from the center of the cupcakes. Fill with the cooled apple pie filling.
Make the frosting by whisking together the sugar and butter for about 3 minutes. Add in the Fireball, vanilla extract and cinnamon and beat for 1 more minute. Pipe on the cupcakes.
FAQs
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!
You know the apple pie cupcakes are done when you insert a toothpick in the center and it comes out clean.
The key with baking is DO NOT OVERMIX. It’s the death of any baking recipe and with cupcakes, it can lead to something that is dense and just not very appetizing.
So what does not overmixing mean? Well you mix all of your ingredients right until you see the flour disappear.
The other issue can be baking too long. Trust the toothpick test!
To maximize the shelf life of the cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out.
• Cupcakes at room temperature will last 1-2 days
• Cupcakes in the fridge will last 1 week
• Cupcakes in the freezer will last 4 months
Equipment
The equipment you use is important to how the cupcakes turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Cupcake liners - keeps the cupcakes from sticking to the pan.
- Cookie scoop - helps get an even amount of batter in each cupcake pan.
- Cupcake pan - bakes the cupcakes.
- Piping bag and tips - makes piping the frosting on the apple pie cupcakes much easier.
Pro Tips/Recipe Notes
- Do not skip the apple cider as it helps create the moistness you expect from cupcakes.
- If you don’t want to use Fireball Whisky, replace it with the same amount of apple cider.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- When adding the batter to the muffin tin, don’t fill more than ⅔ of the way as they do rise.
- Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.
Other Cupcake Recipes
If you’ve tried these apple pie cupcakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Pie Cupcakes
Ingredients
Apple Pie Filling
- 2 tablespoon unsalted butter
- 3 medium granny smith apples, peeled, cored and diced into ¼" cubes
- 3 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon Fireball whisky
- 2 teaspoon all-purpose flour
Fireball Frosting
- 1 cup unsalted butter at room temperature (2 sticks)
- 3 cups powdered sugar
- 2 tablespoon Fireball whisky
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Cupcake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 2 eggs
- 1 stick unsalted butter, melted
- ¼ cup Fireball whisky
- 2 teaspoon vanilla extract
- ½ cup apple cider
Instructions
Apple Pie Filling
- 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
- 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.
- 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
- Preheat oven to 350°F. Line 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
- 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.
- 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.
- 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.
Notes
- Do not skip the apple cider as it helps create the moistness you expect from cupcakes.
- If you don't want to use Fireball whisky, replace it with the same amount of apple cider.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- When adding the batter to the muffin tin, don’t fill more than ⅔ of the way as they do rise.
- Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.
Chris says
I was one of those that loved your signature drink!
Sarah says
Awesome idea for the fireball frosting! Will have to give this one a go!
Tiffany says
oh wow, these look amazing! Thanks for he recipe 🙂
Elaine says
Looks yummy ????
LaRena Fry says
Sounds beyond divine. Love the imagination with the fireball frosting!