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close-up of four apple pie cupcakes

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 462kcal
Author Ryan Beck


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


  • 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 unsalted butter, melted
  • 1/4 cup Fireball whisky
  • 2 tsp vanilla extract
  • 1/2 cup apple cider


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.


  • 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.


  • 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.
  • You may not realize this but baking powder actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. 
  • When adding the batter to the muffin tin, don’t fill more than 2/3 of the way as they do rise.
  • Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.


Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 70g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 203mg | Potassium: 47mg | Fiber: 5g | Sugar: 52g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 0.7mg