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Apple Pie Cupcakes are one of the most delicious, EASY recipes on The Cookie Rookie. Apple Pie filling is stuffed into a pre-made cinnamon roll base to create the ultimate EASY Caramel Apple Cupcakes. This Cinnamon Roll Apple Pie Cupcakes Recipe has been a winner at our house, especially for Summer and Fall!

Mini Apple Pies Recipe

Course: cupcakes, Dessert, pie
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cupcakes
Calories: 257kcal
Author: Becky Hardin
Bake these easy yet tasty Mini Apple Pie cupcakes for a sweet and cinnamony treat!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • tablespoons unsalted butter 35 grams, melted
  • ¼ cup all-purpose flour 30 grams
  • 6 tablespoons brown sugar 80 grams
  • ¼ cup chopped walnuts 28 grams, optional
  • ¼ cup cinnamon baking chips 43 grams
  • cups store-bought apple pie filling 383 grams (about ⅔ of a 20-ounce can)
  • 12.4 ounces Pillsbury refrigerated cinnamon rolls 352 grams (1 can)
  • Icing from the cinnamon rolls package optional, for topping
  • Whipped cream optional, for topping
  • Caramel sauce optional, for topping

Instructions

  • Preheat oven to 400°F. Lightly spray a 12-count cupcake tin with nonstick spray. Set aside.
  • Mix together the butter, flour, brown sugar, walnuts, and baking chips. Set aside
    2½ tablespoons unsalted butter, ¼ cup all-purpose flour, 6 tablespoons brown sugar, ¼ cup chopped walnuts, ¼ cup cinnamon baking chips
    crumble topping in a bowl with a fork.
  • Chop the apples into small pieces (try to use as little liquid as possible). Set aside.
    1½ cups store-bought apple pie filling
    a knife chopping apple pie filling on a cutting board.
  • Take each cinnamon roll and flatten into a thin disc. Place in a cupcake well. Press down firmly and try to bring the cinnamon roll up the sides as much as possible. (see pic above)
    12.4 ounces Pillsbury refrigerated cinnamon rolls
    a muffin tin with 6 flattened cinnamon rolls pressed into it.
  • Place a spoonful of apple filling into each cup.
    apple pie filling in 6 cupcake wells.
  • Top each with the brown sugar/walnut mixture.
    A person is holding a muffin tin full of mini apple pies.
  • Bake for 10-15 minutes, or until the cinnamon rolls are fully cooked.
    mini apple pies in a muffin tin.
  • Take out of the oven and allow to cool slightly before removing from the cupcake tin.
  • Drizzle each with the icing and top with whipped cream and caramel (optional).
    Icing from the cinnamon rolls package, Whipped cream, Caramel sauce
    mini apple pies topped with icing, whipped cream, and caramel sauce.

Video

Notes

  • Before removing the pre-made apple pie filling from the jar or can, take a knife and carefully slice through the apples to create smaller bites. This will make it easier to fill the cinnamon roll cupcake base.
  • The walnuts and cinnamon baking chips are optional but we love the added flavor they bring to this recipe. We definitely recommend using both.
  • If you can't find cinnamon chips, butterscotch chips also work great!
  • Be sure to flatten each pre-made cinnamon roll as much as possible (without breaking) before placing into the cupcake tin. You don't want to base to be too thick to add that creamy filling!
  • If you prefer your apple pie a la mode, you can serve these cupcakes warm topped with vanilla ice cream, skipping the whipped cream. We'd still drizzle with caramel to be safe. :)
  • Nutritional information does not include optional toppings.
Storage: Store apple pie cupcakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cupcake | Calories: 257kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 288mg | Potassium: 43mg | Fiber: 1g | Sugar: 23g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg