Apple Pie Cupcake. Photo taken by Bianca R.

Pie: the New Cupcake?

Whoever said pies were taking over as the latest baking fad must have been mistaken. While nothing says Thanksgiving like pie, I say Thanksgiving with an Apple Pie Cupcake! With a cinnamon-maple base, cream cheese icing and an apple crumble topping; this is the ultimate seasonal cupcake.

This recipe requires a few steps but I promise it is absolutely worth it!

Preheat oven to 350 degrees.


  • 12 tablespoons (1 1/2 stick) unsalted butter (room temperature)
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cups sugar
  • 2 large eggs, plus 3 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup of maple syrup
  • 1/2 cup of milk or water
  • 1 tablespoon of cinnamon

Line your cupcake pan with liners and bake for 15-18mins.


  • 8 ounces bar cream cheese, room temperature
  • 3/4 cup confectioners’ sugar
  • 1/2 tablespoon of vanilla

Topping: Apple Crisp

Preheat oven to 350 degrees. In a 9in pie dish:

Bottom Layer:

  • 3 cups of peeled, cored and sliced Granny Smith Apples
  • 1/4 cup of sugar
  • 1 tablespoon of all purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/4 cup of maple syrup

In a bowl mix:

Top Layer:

  • 1/4 cup of flour
  • 1/4 cup of brown sugar
  • 1/4 cup of quick cooking oats
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1/2 cup of melted butter

(Secret ingredient optional to add: 1/4 cup of Betty Crocker Vanilla dry cake mix. You won’t be disappointed!)

Pour evenly on top of apple layer. Bake at 350 for 45 minutes.

Assemble your cupcake!

  1. Cake Bottom
  2. Cream Cheese Icing
  3. Apple Topping
  4. Caramel Drizzle

Because of the cream cheese be sure to refrigerate your cupcakes if you don’t plan on serving them same day. This is one heavenly treat…proving I guess that pie are the new cupcake!

(This recipe was provided by the wonderfully talented Bianca R.)