Short description

These Apple Pie Cupcakes are a delightful, bite-sized twist on classic apple pie—mini pastry shells filled with tender cinnamon apples and topped with a buttery pecan crumble. Perfect for parties, afternoon treats, or a fun twist on dessert night.

Why You’ll Love This Recipe

All the flavors of apple pie in a convenient, hand-held format
Easy to make using store-bought crust or your favorite all-butter pie crust
Perfect for gatherings—makes 24 mini servings that everyone can enjoy
Customizable toppings: serve warm with whipped cream, ice cream, or caramel drizzle

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Pie Cups

2 pre-made ready-to-roll pie crusts (or your own Homemade All-Butter Pie Crust)

Apple Filling

2 tablespoons unsalted butter
2 large apples, peeled, cored, and diced into ¼‑inch cubes
2 tablespoons brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons lemon juice

Crumble Topping

2 tablespoons unsalted butter
⅓ cup all-purpose flour
⅓ cup brown sugar
⅓ cup pecan halves, toasted and coarsely chopped
⅛ teaspoon salt

Finishing

1 egg, beaten (for egg wash)
Whipped cream, ice cream, or caramel sauce, for serving

Directions

Preheat oven to 350 °F (175 °C). Lightly spray a 24‑cup mini muffin tin with cooking spray.
In a medium saucepan over medium-high heat, melt 2 tablespoons butter. Add apples, 2 tablespoons brown sugar, salt, and cinnamon. Cook, stirring often, for 10–12 minutes until apples are tender.
Stir in lemon juice, remove from heat, and let cool slightly.
In a medium bowl, combine ⅓ cup flour, ⅓ cup brown sugar, chopped pecans, and ⅛ teaspoon salt. Add 2 tablespoons cold butter and mix until pea-sized crumbs form—your crumble topping.
On a floured surface, roll out pie crusts. Using a 3‑inch round cutter, cut out 24 rounds (12 from each crust if using two).
Gently press each round into mini muffin cups, shaping to form shell walls. Brush the exposed edges with beaten egg for a golden finish.
Divide the apple filling evenly into each shell. Sprinkle crumble topping over the apples.
Bake 15–20 minutes, until golden around the edges. Remove and let cool on a wire rack.
Once cool enough to handle, use a knife tip to loosen each cupcake from the pan. Serve with whipped cream, a scoop of ice cream, or a drizzle of caramel.

Servings and timing

Yield: 24 mini cupcakes
Prep time: 20 minutes (plus cooling time)
Cooking time: 15–20 minutes
Total time: Approximately 45 minutes

Variations

Swap pecans for walnuts, almonds, or leave them out entirely.
Add a pinch of nutmeg or allspice to the apple filling for extra warmth.
Mix a handful of raisins or dried cranberries into the apple mixture.
Use honey‑crisp or Granny Smith apples for a tart bite, or Fuji or Golden Delicious for sweetness.

Storage/Reheating

Storing: Keep cooled cupcakes covered at room temperature for up to 2 days, or in the fridge for up to 4 days.
Freezing: Freeze fully cooled cupcakes in a single layer, then transfer to a sealed freezer bag. Store up to 3 months.
Reheating: Warm in a preheated 325 °F oven for 8–10 minutes straight from the fridge or thawed freezer state. Microwave for 10–15 seconds as a quick alternative.

FAQs

What’s the best type of apple to use?

Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn to maintain texture.

Can I make these ahead of time?

Yes—assemble and bake, then refrigerate for up to 4 days or freeze up to 3 months. Reheat before serving.

Can I skip the crumble topping?

Absolutely! You can top with oats, coarse sugar, or leave plain and add whipped cream or caramel instead.

Do I need to pre-bake the crust?

No, the small size and quick baking time mean you can bake them as is—no pre-bake needed.

How do I prevent soggy bottoms?

Ensure the apple cubes are drained and cooked until slightly firm. A brief blind bake (3–4 min) can also help.

Can I make mini pies in another shape?

Yes, use mini tart pans or cupcake liners—just adjust baking time as needed.

What if I don’t have a round cutter?

Use a drinking glass or clean tin lid of about 3 inches—trim crust with a knife.

Can I make them gluten‑free?

Yes! Use a gluten‑free pie crust and replace the flour in the topping with a 1:1 GF blend.

Are these suitable for vegans or dairy‑free diets?

Substitute vegan butter and use egg wash alternatives (e.g., almond milk with maple syrup).

How do I keep the topping crunchy?

Serve soon after baking. If topping gets soggy later, re-crisp under a broiler for a minute.

Conclusion

These Apple Pie Cupcakes are a charming, bite-sized celebration of fall flavors—tender cinnamon apples nestled in buttery shells, topped with a crunchy pecan crumble. Simple to make, crowd-pleasing, and endlessly adaptable, they’re a perfect treat whether you’re baking for a crowd or cozying up at home. Enjoy!