Name: Apple Pie Cupcakes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 21 ounces Lucky Leaf Apple Pie Filling (1 can); ground cinnamon; 8 Tablespoons packed brown sugar; ¼ cup chopped walnuts; 12.4 ounces refrigerated cinnamon rolls (1 can); cool whip; caramel topping

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I’m not a picky eater. I actually love ALL kinds of food. I always make my family rate something after I make it because I usually like things that I cook. My girls think it is a fun game to play. As these cupcakes were cooking, my 6 year old came into the kitchen and announced that she bet those were going to be a 5 (5 is the highest). After I made the topping she took a bite and said that she was wrong. These are a 6! I must say I also voted them a 6. They are AMAZING!

Want more Apple recipes? Try our Slab Apple Pie, perfect for feeding a crowd!

Apple Pie Cupcakes Recipe

4 from 1 vote

These Apple Pie Cupcakes are nothing short of AMAZING! Everyone in your family will love them and they're so easy to make!

Prep Time 10

Cook Time 12

Total Time 22

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Ingredients

▢ 21 ounces Lucky Leaf Apple Pie Filling, 1 can
▢ ground cinnamon
▢ 8 Tablespoons packed brown sugar
▢ ¼ cup chopped walnuts
▢ 12.4 ounces refrigerated cinnamon rolls, 1 can
▢ cool whip
▢ caramel topping

Equipment

Instructions

Heat oven to 400°F.
Lightly spray 8 regular-size muffin cups with cooking spray.
Open your cinnamon roll dough and spread them out on your counter.
Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes.
Next, fill your dough with pie filling.
Add a pinch of cinnamon on top of the apple filling.
Add a Tablespoon of brown sugar on top of the cinnamon.
Last, add a few walnuts on top of the brown sugar of each one.
Cook in the oven at 400 degrees for 8 to 12 minutes, or until golden brown.
When they are done cooking take them out and let them cool for a few minutes.
Top with Cool Whip, more walnuts, and caramel sauce.
Serve while warm.

Nutrition

Calories: 321 kcal · Carbohydrates: 54 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Sodium: 354 mg · Potassium: 82 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 19 IU · Vitamin C: 1 mg · Calcium: 20 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Linda says:

I would love to see the comments posted and why the rating is only a 2 for these cupcakes.

foodie says:

I guess the rating is low as you don’t explain exactly how to build these cupcakes….do the apple slices go in the muffin pan? Do you roll up and cut the filled dough into slices and place them on top of the mentioned apple slices or do the apple slices go on after baking??? I hope you add these in the recipe method as they do sound yum!!

jenny says:

She explained well. She said fill the roll with apple filling. She said about three slices is what she added. Just top the slices w/remaining ingredients. Can’t get easier than that. Can’t wait to try these!

Judy LaForme says:

Your baking ideas look delish.

soupçon says:

So are these an open topped muffin with the filling not closed in and you just have to be careful not to spill them when getting them out of the muffin pan?

Cyd says:

The pie filling is setting inside and on top. So yes you could call it open topped. After cooking it’s set in there pretty good. We didn’t have any problems with it actually spilling out when removing them from the pan. We were careful though so they keep their shape. Then add the whipped topping, caramel and nuts. Hope all of this helps! Thanks for stopping by our blog. 🙂

Kris says:

Hi Linda!
Our rating system is broken right now. If people but a 5 it turns into a 2. We are trying to get it fixed as soon as possible!

Betty Thrams says:

I was just wondering how would you make these if you used raw peeled apples where I live we freeze a lot of apples so would be nice to use them

Kayla says:

What is the lucky leaf filling? Is it sold in Utah stores? I went to their site and there was nothing in a 50 mile radius.

Theresa says:

Okay, I understand what Foodie meant… Are you dividing the tube roll of cinnamon rolls apart and then flattening the cinnamon roll to stuff in the muffin cup? That is where I am not sure what you mean by “Open your cinnamon roll dough and spread them out on your counter. Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes. Next, you will want to fill your dough with the Lucky Leaf Apple Pie Filling. I used about 3 apple slices in each cup. I cut the sliced apples in half so they would fit better.” I wasn’t sure if you are flattening out the entire roll of dough and then dividing or squashing the individual cinnamon roll and then adding the goodies into that. I am going to try this later today with the squash the individual roll method. Looks and sounds incredibly YUMMY!

Cyd says:

Hi Theresa, flatten each cinnamon roll individually and then each one fits into a muffin cup in the tin. So it will make 8 apple pie cupcakes. Then you add all of the other toppings as directed in the instructions. I hope this helps! Let us know if you have any other questions. 🙂

Cyd says:

You could actually use any apple pie filling. Lucky leaf is found in Wal Mart stores.

Cyd says:

Hi Betty, If you substitute these apples in place of apple pie filling in other recipes, then it will work just fine. We haven’t used raw peeled apples. So let us know how it all turns. out!

Ginna says:

I agree! I think adding, roll up to fit into muffin tin after adding the apple mixture would have helped the explanation. Picture looks scrumptious!

Cindy says:

Are they good served cold

Cyd says:

They are delicious served cold. But warm is amazing! 🙂

Chris says:

So, I made these today and they were delicious. I wish I could have cooked them a little longer. The dough was not quite done after 8 minutes, but they were overflowing in my oven! They were still delicious. Next time, I will put the pan on a cookie sheet to catch the drippings so that I can leave them in a little longer. I also tried using a cupcake paper for one of them. I anticipated that they would be difficult to remove from the pan. They were not, and the cupcake liner is not necessary. I gave them four stars instead of five, because it over flowed in my oven. Would these work in a jumbo muffin pan? My pan is standard size.

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Linda says:

I would love to see the comments posted and why the rating is only a 2 for these cupcakes.
foodie says:

I guess the rating is low as you don’t explain exactly how to build these cupcakes….do the apple slices go in the muffin pan? Do you roll up and cut the filled dough into slices and place them on top of the mentioned apple slices or do the apple slices go on after baking??? I hope you add these in the recipe method as they do sound yum!!
jenny says:

She explained well. She said fill the roll with apple filling. She said about three slices is what she added. Just top the slices w/remaining ingredients. Can’t get easier than that. Can’t wait to try these!
Judy LaForme says:

Your baking ideas look delish.
soupçon says:

So are these an open topped muffin with the filling not closed in and you just have to be careful not to spill them when getting them out of the muffin pan?
Cyd says:

The pie filling is setting inside and on top. So yes you could call it open topped. After cooking it’s set in there pretty good. We didn’t have any problems with it actually spilling out when removing them from the pan. We were careful though so they keep their shape. Then add the whipped topping, caramel and nuts. Hope all of this helps! Thanks for stopping by our blog. 🙂
Kris says:

Hi Linda!
Our rating system is broken right now. If people but a 5 it turns into a 2. We are trying to get it fixed as soon as possible!
Betty Thrams says:

I was just wondering how would you make these if you used raw peeled apples where I live we freeze a lot of apples so would be nice to use them
Kayla says:

What is the lucky leaf filling? Is it sold in Utah stores? I went to their site and there was nothing in a 50 mile radius.
Theresa says:

Okay, I understand what Foodie meant… Are you dividing the tube roll of cinnamon rolls apart and then flattening the cinnamon roll to stuff in the muffin cup? That is where I am not sure what you mean by “Open your cinnamon roll dough and spread them out on your counter. Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes. Next, you will want to fill your dough with the Lucky Leaf Apple Pie Filling. I used about 3 apple slices in each cup. I cut the sliced apples in half so they would fit better.” I wasn’t sure if you are flattening out the entire roll of dough and then dividing or squashing the individual cinnamon roll and then adding the goodies into that. I am going to try this later today with the squash the individual roll method. Looks and sounds incredibly YUMMY!
Cyd says:

Hi Theresa, flatten each cinnamon roll individually and then each one fits into a muffin cup in the tin. So it will make 8 apple pie cupcakes. Then you add all of the other toppings as directed in the instructions. I hope this helps! Let us know if you have any other questions. 🙂
Cyd says:

You could actually use any apple pie filling. Lucky leaf is found in Wal Mart stores.
Cyd says:

Hi Betty, If you substitute these apples in place of apple pie filling in other recipes, then it will work just fine. We haven’t used raw peeled apples. So let us know how it all turns. out!
Ginna says:

I agree! I think adding, roll up to fit into muffin tin after adding the apple mixture would have helped the explanation. Picture looks scrumptious!
Cindy says:

Are they good served cold
Cyd says:

They are delicious served cold. But warm is amazing! 🙂
Chris says:

So, I made these today and they were delicious. I wish I could have cooked them a little longer. The dough was not quite done after 8 minutes, but they were overflowing in my oven! They were still delicious. Next time, I will put the pan on a cookie sheet to catch the drippings so that I can leave them in a little longer. I also tried using a cupcake paper for one of them. I anticipated that they would be difficult to remove from the pan. They were not, and the cupcake liner is not necessary. I gave them four stars instead of five, because it over flowed in my oven. Would these work in a jumbo muffin pan? My pan is standard size.