Sweet Tooth Friday: Apple Pie Filled Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

by Allison @ Alli 'n Son on October 20, 2011

I had this entirely different apple recipe lined up for today. One I’ve been promising for weeks now, but never got around to actually making. It involved caramel. And dark chocolate. And M&Ms. And chili powder. Yes, I’m serious.

But then a friend did us a favor, and when someone does a favor for you, it must be repaid. In the form of baked goods. At least that’s how it works in our house. That’s how the Peanut Butter Cup Caramel Bars and Midnight Craving Cupcakes came into existence.

Given that it’s fall, and apples and pumpkin are both overflowing in my house, I wanted to create a treat using both of these ingredients. I pondered apple-filled pumpkin donuts. Actually, I made them, but they were Terrible. With a capital T. After trying desperately to like them, I’ve finally come to admit that I failed with that recipe.

That’s a good thing though. Because then I was forced to come up with something else, using the same base ingredients. Oh man, let me tell you, did I come up with something that pays tribute to fall perfectly.

Apple Pie Filled Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

There’s pumpkin. There’s apple-pie filling. Most importantly, there’s cream cheese frosting. Sweet, heavenly, cream cheese frosting. No other frosting can compare to you.

Don’t these just scream fall and Halloween to you?

Apple Pie Filled Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Those cute ghost cupcake wrappers and toppers are free printables from The Craft Nest. Aren’t they adorable?

Apple Pie-Filled Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Apple Pie-Filled Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting


    Pumpkin Cupcakes
  • 3/4 cup butter, at room temperature
  • 2-1/2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk (or 1 tablespoon lemon juice plus enough milk to make 1 cup)
  • Candy corn
  • Apple Pie Filling
  • 2 tbsp. butter
  • 2 tsp. cinnamon
  • 2-3 tbsp. sugar
  • 2 cups apples, peeled, cored and diced
  • Cinnamon Cream Cheese Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon


    Pumpkin Cupcakes
  1. Preheat the over to 350 degrees. Line 24 muffins cups with muffin liners or spray with nonstick spray.
  2. In a small bowl combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger. Set aside.
  3. In a large bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the canned pumpkin and mix well.
  4. Using the slow speed of the mixer add in 1/2 of the flour mixture, then half of the buttermilk.Beat well after each addition. Mix in the remaining flour mixture, then the remaining buttermilk.
  5. Using an ice cream scoop for easy clean up, fill the muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then move to wire racks to cool completely.
  6. Apple Pie Filling
  7. Heat the butter in a medium skillet over medium-high heat. Add the cinnamon and sugar and cook until the mixture begins to bubble, about 1 minute. Lower the heat to medium and mix in the apples. Cook or 10 minutes, or until the apples are tender. Remove from the heat and let cool.
  8. Once the filling and the cupcakes have cooled, use a paring knife to cut a small inverted cone out of the top center of the cupcake. Cut no more than 2/3 of the way down into the cupcake. Fill the empty space in the cupcake with apple pie filling (about one teaspoon).
  9. Cinnamon Cream Cheese Frosting
  10. In a large bowl beat together the cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon; beat until smooth. This is a thick frosting, so it works best to frost with a knife. The messier, the better. Refrigerate leftover frosting.
  11. Top each cupcake with one candy corn.
  12. Makes 24 cupcakes.

Inspired by Taste of Home and Annie’s Eats.

Ready to link up with Sweet Tooth Friday? I only have a few rules:

  1. Link directly to your recipe {sweet-recipes only please}, not to the main page of your blog.
  2. Link back to my blog and/or include the Sweet Tooth Friday button {code is in the side bar}.
  3. Visit a few of the other blogs. Spread the sweet-love!
  4. Subscribe to my blog, follow me on Twitter, or like me on Facebook.
  5. Stop by again on Saturday. Each week I pick my five favorite recipes. If you are featured I have a nifty button you can add to your blog.

Sweet Tooth Friday

Code for the button is in the side bar.


Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

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1 Heather @girlichef October 20, 2011 at 6:06 pm

Oh my gooooooodness. I want to take one of these and be alone with it. It looks amazing!

2 Raina October 20, 2011 at 8:47 pm

Your cupcakes sound wonderful and I love the ghost cups. Thanks for the link up:)

3 Dorothy @ Crazy for Crust October 20, 2011 at 9:06 pm

Awesome! It’s the best of both Fall worlds. :)

4 Priyanka October 20, 2011 at 9:21 pm

Those are such perfect cupcakes….loved it :)

5 Mary @ Giving Up on Perfect October 20, 2011 at 9:55 pm

Wow. That is a LOT of fall goodness in one cupcake liner. I will most definitely be making these – and soon!

6 April@The 21st Century Housewife October 21, 2011 at 4:19 am

I really do prefer these gorgeous little cupcakes to the idea of donuts – and what a great flavour combination! Thank you for sharing them, and for hosting!

7 Aimee @ ShugarySweets October 21, 2011 at 6:07 am

Alli, your cupcakes are adorable, and so are the liners!! Thanks for hosting.

8 Run DMT October 21, 2011 at 6:15 am

Those are adorable! Love the liners!

9 Christina October 21, 2011 at 7:20 am

Allison, you know I am a sucker for cuteness and these are some cute cupcakes! Then I look at what they are all about and they are totally YUMMINESS! Love these cupcakes! Thanks for hosting! There are just too many cute things linked up, I will be checking out the links for awhile!

10 carolinaheartstrings October 21, 2011 at 7:31 am

Yep, I want one right now. They look yummy! And very cute. Come visit. We linked up a terrific sweet potato Nutella recipe today.

11 Kitchen Belleicious October 21, 2011 at 7:32 am

I just made pumpkin cupcakes two days ago but these look so good that I am having to tell myself- I will not make these right now- I will not make these right now!

12 Brenda @ a farmgirl's dabbles October 21, 2011 at 9:49 am

Perfect fall fun-ness! I want a big spoon of that frosting with my coffee right now!!

13 Stephanie October 21, 2011 at 10:00 am

Wow those cupcakes look amazing!!!

Thanks for hosting!


14 Dee at Deelicious Sweets October 21, 2011 at 1:21 pm

Wow, these look absolutely amazing! Thanks so much for linking up to my pumpkin blog hop! I linked up my Cranberry Chocolate Chip cookies. Thanks for hosting :)

15 jo@blog-diggidy October 21, 2011 at 2:51 pm

loving the liners and the cupcakes are sounding delish!! i am going to have to start trying almond flour or coconut flour or popcorn flour! i have heard that you can make goodies with these types of flour and they are not harmful to you if you can’t have gluten, but i have only tried soy flour, but you have to be careful with over use of soy…it will make you VERY “regular” if you catch my drift “wink, wink” ahem….

16 Swati Sapna October 22, 2011 at 8:13 am

I have been thinking of baking my first ever cupcakes now for ages! And am a sucker for apple and cinnamon flavours.. so i think this is it :) the search ends here!! lol! the cupcakes look absolutely smashing!

17 Tina @ MOMS CRAZY COOKING October 26, 2011 at 3:28 pm

I love these cupcake holders – so CUTE!

I linked up my Nerd Cupcakes! But we would love to see your cupcakes linked-up on THIS WEEK’S CRAVINGS “Halloween” Linky Party, please stop by if you wish and link up!


18 Miz Helen October 28, 2011 at 4:07 pm

Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen

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