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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!

Apple Pie Cupcakes

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cupcakes
Calories: 257kcal
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!
Print Recipe

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
  • Chop the apples into small pieces (try to use as little liquid as possible). Set aside.
    1½ cups store-bought apple pie filling
  • 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
  • Place a spoonful of apple filling into each cup.
  • Top each with the brown sugar/walnut mixture.
  • Bake for 10-15 minutes, or until the cinnamon rolls are fully cooked.
  • 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

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 I love the added flavor they bring to this recipe. I 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 Apple Pie Cupcakes warm topped with vanilla ice cream, skipping the whipped cream. I'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.

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