Cinnamon Apple Filled Cupcakes

These cinnamon apple filled cupcakes topped with a maple swiss meringue buttercream encapsulate all the delicious flavors of fall in one yummy treat!

They take a few steps to make, but are totally worth it! The cupcakes are light and fluffy with just a hint of cinnamon. Then, they’re packed full with a tasty apple pie filling and frosted with a not-too-sweet, maple swiss meringue buttercream. The cupcake and apple filling are super easy to make. The maple swiss meringue buttercream takes a little more work, but nothing you can’t handle. (You’ll need a candy thermometer to make this frosting.) The final product is worth the little bit of extra effort.

Cinnamon Apple Filled Cupcakes are perfect for fall

I like to eat seasonally. Apples, cinnamon and maple syrup remind me of the fall season. I love maple syrup so much I could drink it by the glass! Be sure to use only real maple syrup (not maple flavored syrup) in this recipe. It adds a delicate sweet flavor to the swiss meringue buttercream.

There are lots of varieties of apples, but I like to use granny smith apples when baking. We always have them in the house whether to just eat them or bake with them. They are a very versatile apple that is tart, yet slightly sweet and holds its texture well when you bake them.

Perfect for entertaining or just eating

I made these cupcakes for a dinner party we were having. Everyone loved the combination of flavors and surprise apple filling hidden inside the cupcakes. They feel a little more elevated than your typical apple cake.

There were a few left over and I was sure to keep them for myself (and Joe)! They are best the day they’re made, but a day later they’re still yummy.

Cinnamon Apple Filled Cupcakes

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Recipe by Margaret Sanfelippo Course: DessertsCuisine: AmericanDifficulty: Medium


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These cupcakes take a few steps, but are totally worth it! Enjoy all the delicious flavors of fall in one yummy treat!

Note: You will need a candy thermometer when making the swiss meringue buttercream.


  • Cinnamon Cupcakes
  • 1 1/4 cup 1 1/4 flour

  • 1 1/4 tsp 1 1/4 baking powder

  • 2 tsp 2 cinnamon

  • 1/2 tsp 1/2 salt

  • 3/4 cup 3/4 sugar

  • 2 2 large eggs

  • 2 tsp 2 pure vanilla extract

  • 1/2 cup 1/2 buttermilk

  • Apple Filling
  • 2 cups 2 apples (about 2 apples)

  • 1/4 cup 1/4 sugar

  • 2 tbsp 2 butter

  • 1 tsp 1 cinnamon

  • 1/2 tsp 1/2 nutmeg

  • 1/4 tsp 1/4 salt

  • 3 tbsp 3 water

  • 1/2 tbsp 1/2 cornstarch

  • 1/2 tsp 1/2 lemon juice

  • Maple Swiss Meringue Buttercream
  • 3 3 large egg whites, room temperature

  • 3/4 cup 3/4 maple syrup

  • 1/4 tsp 1/4 cream of tartar

  • 1 1/2 cups 1 1/2 butter, cut into small cubes and at room temperature


  • Preheat the oven to 350F. Line a cupcake pan with 12 cupcake liners.
  • In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter and sugar on medium-high speed for 3 minutes until thick and fluffy. Scrape down the bowl as needed.
  • Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Add the vanilla extract and beat to combine.
  • Reduce the mixer speed to medium-low, and add half of the flour mixture. Then the buttermilk and lastly, the rest of the flour mixture. Mixing to combine with each addition. Scrape down the bowl as needed and beat until just combined. Scoop the batter evenly into a the lined cupcake pan, filling 2/3 full.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, than transfer to a wire rack and cool to room temperature until filling and frosting.
  • Apple Filling
  • While the cupcakes are baking, make the apple filling. Chop the apples into a 1/2″ cubes.
  • Combine the apples cubes, sugar, cinnamon, nutmeg, salt, butter and 2 tbsp water in a medium pot over medium-high heat. Cook until the apples soften, about 5 minutes. Stirring as needed.
  • While the apples are cooking, stir together the 1 tbsp water and the cornstarch in a small bowl (creating a slurry).
  • Once the apples are soft, add the cornstarch slurry to the pot. Stir to avoid any lumps. Cook for another 2 minutes until the apple mixture begins to thicken.
  • Turn off the heat and add the lemon juice. Set aside to cool.
  • Maple Swiss Meringue Buttercream
  • While the cupcakes and filling are cooling, lets make the frosting. Combine egg whites, maple syrup and cream of tarter in a large heatproof bowl. Place the bowl over a small or medium pot with 2 inches of simmering water in it. Make sure the bottom of the bowl does not touch the water. Heat the mixture to 160F on a candy thermometer, whisking constantly so the eggs don’t curdle.
  • Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Start whipping on low speed and gradually increase to high speed over the course of 30 seconds. Continue to beat the mixture on high speed until stiff and completely cool. This could take 8-10 minutes.
  • Slowly add the butter bit by bit, beating on medium-high speed till thick and smooth.
  • If the buttercream becomes loose and liquidly, your meringue may not have been cooled sufficiently when you added the butter. Chill the mixture slightly in the refrigerator, then resume beating. It will emulsify eventually. If it curdles, the shortening may have been too cold. Just keep beating it. It will come back together and be delicious!
  • Assembly
  • Using a pairing knife, to cut a 1 1/2″ by 2″ piece of cake out of the center of the cupcake. Be sure not to cut completely through the cupcake. Fill the cupcake with about 1 tbsp of the apple filling. Frost the cupcake with the Maple Swiss Meringue Buttercream.

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