It’s fall, y’all! I’ve turned one of my favorite fall cake flavors into cupcakes! With cinnamon cake, apple pie filling, browned butter buttercream, apple pie crumble, a cinnamon drizzle, and a baked pie leaf on top, this cupcake will seriously become your newest favorite fall baking obsession!

As many of you know, my cupcakes and cakes work the same way! You can turn them into either, and all it takes is changing the baking time. So for cakes, change the baking time up to 25-30 min, and for cupcakes, change the baking time down to 12-15 minutes. Easy peasy! This recipe was no exception – I created it as an exact match from my apple pie cake. I added a touch of toffee to the crunch this time (just a handful of toffee bits to the crumble) and it really added another depth of flavor to an already flavor-punch cupcake!

I used my favorite french 8B piping tip for the buttercream swirl on top, and instead of using an egg yolk for the egg wash (on the pie leaves), I used egg whites for an even lighter less-yellow finish. Either way they’re darling, but it’s all up to the color profile you’re looking for. 

I’ve had a lot of questions about the leaf cutters and I found them at Sur la Table! I’ve purchased similar ones at Williams Sonoma and Michael’s Arts & Crafts store, as well.

I was honored to be invited on Studio 5’s season 14 opener to make these beauties infront of a live studio audience! Here’s the video to that fun adventure. CLICK HERE.

(Photo by Natalie Felt Photography via Studio 5’s Facebook Page)

And here’s the recipe below! It’s the same as my apple pie cake, but change the baking time down to 12-15 minutes per 24 cupcakes.

Apple Pie Cake