Apple Cinnamon Cupcakes with Cream Cheese Frosting

Moist brown sugar cupcakes filled with a delicious apple cinnamon filling and topped with a decadent cream cheese frosting.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

I didn’t think that we would have the time to go apple picking this year but I am so glad that we made the time. It is one of my favourite fall traditions. We decided to check out a new orchard this year and I am glad that we did. The orchard also made hard cider, so we had the opportunity to taste test a few different varieties. They also had the most delicious apple cider donuts - I am still dreaming about them! I already can’t wait to go back next year! Of course I had to make something with all of the apples that we picked. The most requested dessert from my friends and family is still this Apple Pie Cheesecake that I made last year. I won’t lie its a bit time consuming to make so I decided to take inspiration from it and made these cupcakes using similar flavours.

The cupcake itself is a moist cake with a delicious brown sugar flavour that compliments both the apple filling and the cream cheese frosting. The apple filling is quick and easy to make on the stove just the right amount of cinnamon - its great not only in these cupcakes but also in yogurt or oatmeal for breakfast! The cream cheese frosting is one of my go-to recipes. As my friends like to say everything is better with cream cheese frosting!

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Apple Cinnamon Cupcakes

Makes: 1 dozen cupcakes


For the cupcakes

1 ½ c cake flour

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c butter, at room temperature

1/2 c brown sugar

1/2 c sugar

2 eggs

½ c milk

For the Apple Filling

2-3 apples, peeled and diced

½ c sugar

1 tsp cinnamon

1 tbsp cornstarch

For the Cream Cheese Frosting

1/2 c butter, room temperature

8oz cream cheese, room temperature

4 c icing sugar

2 tsp vanilla

1-2 tbsp heavy cream (optional)

Pie crust cut-out shapes (optional)


For the cupcakes: Pre-heat oven to 350F. Line a cupcake pan with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, over medium - high speed beat together butter, sugar and brown sugar, until light and fluffy. Add eggs, one at a time, scrapping down the sides of the bowl after each addition. Alternating between wet and dry ingredients, add in half the flour mixture, followed by the milk and ending with the flour mixture.

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely. 

For the filling: In a small sauce pan over medium heat, combine apples, sugar, and cinnamon. Stir to combine. Cover and let cook, stirring occasionally for 5-7 minutes. The apples should release their liquids and begin to soften. Stir in cornstarch and allow mixture to come to a boil. The mixture should begin to thicken. Continue to stir until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before filling cupcakes.

For the Frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes).

Reduce speed to low and add in icing sugar one cup at a time. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour.

If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached.

To Assemble: Use a knife to cut a small cone out of the cupcake. Fill with approximately one teaspoon of cooled apple filling. Frost cupcakes as desired. If you wish, top with additional filling and cut-out pie crust shapes.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Apple Pie Cheesecake

When apple pie meets cheesecake you get this decadent dessert. Why choose one when you can have both?

Apple Pie Cheesecake

I warned you the apple recipes were coming. I know you shouldn't play favourites but you guys if you make one thing from this blog let it be this. Seriously I think it is one of the best things I have ever made. A pain to photograph - oh why can't everything I make be as photogenic as a cupcake? But seriously delicious. Everyone who was lucky enough to try this delicious masterpiece commented even days after the fact that it was the best cheesecake they've ever had. It is that good. I mean when you are combining two delicious desserts - apple pie and cheesecake - its hard not to come up with something delicious. 

This cheesecake is a bit of a labour of love. I love the look of a beautiful intricate lattice pie crust - but you can omit this if you are short of time or cannot be bothered. The cheesecake will still be as delicious.  In order to truly capture the essence of apple pie, I used pie dough as my cheesecake crust rather than a traditional graham cracker crumb. I used a homemade pie crust but feel free to use your favourite store bought brand as well.  To develop the apple pie flavour I cooked my apples slightly on the stove first before layering them with the cheesecake in the oven. Since the apples are being topped with the cheesecake mixture they won't cook the same way they do in a traditional apple pie. 

Apple Pie Cheesecake

Apple Pie Cheesecake 

Makes: One 8inch round cheesecake


In a medium bowl toss together all of the ingredients for the apple filling, except the butter. In a medium sized sauce pan over medium heat, melt the butter and add the apple filling. Simmer until the apples have softened, about 5 minutes.

In the bowl of a stand mixer, cream together cream cheese, greek yogurt and sugar until well combined. Mix in the flour and vanilla. Add the eggs one at a time, scrapping down the bowl after each addition. 

Preheat oven to 325F. Roll out your pie crust into a circle approximately 11 inches in diameter.  Press into the bottom of of a spring form pan with 1-2 inches of crust coming up onto the sides of the spring form pan. Spread half of your apple filling mixture on top of the crust. Pour the cream cheese cake filling on top. Bake for an hour to an hour and 10 minutes or until cheese cake is set.

Allow cheesecake to cool. Top with the remainder of your apple filling mixture and decorate with a lattice pie crust top if desired. 

To make the lattice crust - create crust design as desired and bake according to directions based on the crust recipe you've used or until golden brown. Place on top of cheese cake after baking.


For the Apple Filling: 

8 medium apples, peeled and sliced 

1/2 c sugar 

1/2 c brown sugar 

2 tsp cinnamon 

2 tbsp flour 

2 tbsp lemon juice 

1/4 c butter

For the cheese cake 

Single pie crust, double if you'd like to create decorations

2.5 packages (625g) of cream cheese, softened

1/2 c greek yogurt 

1/2 c sugar 

1 tbsp flour 

1 tsp vanilla 

3 eggs, at room temperature


Apple Pie Cheesecake

Apple Cinnamon Oatmeal Scones

Homemade apple cinnamon oatmeal scones with a delicious sweet nutty flavour. Top with almond butter or a drizzle of maple syurp for the perfect breakfast or snack! 

Apple Cinnamon Oatmeal Scones

We went on our annual apple picking trip a couple of weeks ago - so get ready for lots of apple recipes! I tend to go a little bit over board while apple picking and some how we always end up with 20+ pounds of apples. Oops! Apples for everyone!  I like to pick a variety of apples - some for eating and some for baking. I love making pies and other baked desserts with various apple varieties. I find that using a few different types of apples makes for a really delicious dessert.

Apples, cinnamon and oatmeal are foods that feel cozy to me. They make me think of cool autumn mornings. I have been on a big oatmeal kick lately. I have been making lots of overnight oats, bircher mueslis and granola.  Which means I basically have some form of oats for breakfast on a daily basis. Since I have been on such an oatmeal kick lately it seemed only natural to incorporate oats into the apple scones that I was planning on making after we went apple picking. Does anyone else think about all the things they are going to make after they go apple picking (or berry picking)? Just me? 

These apple oatmeal scones are perfect for breakfast or for a quick snack! The oatmeal adds a delicious hardy texture and slightly nutty flavour to the scones. I love the combination of apples and cinnamon together. The apples add a nice natural sweetness to the scones. I would recommend enjoying these scones topped with almond butter, or butter with a drizzle of maple syrup!

Apple Cinnamon Oatmeal Scones

Apple Oatmeal Scones 

Makes: 8 Large Scones


1 c oats 

2 c AP flour 

1 tbsp baking powder 

1 tbsp sugar 

1 tsp cinnamon 

1 c apples, peeled & shredded (about 2 medium apples) 

1/2 butter, cold, cut into small cubes

1/4 c heavy cream, plus more for brushing scones

Corse sugar (optional)


Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. 

In a large bowl, mix together oats, flour, baking powder, sugar, cinnamon and apples. Using a pastry blender, cut in butter, until coarse crumbs form. Using a rubber spatula stir in heavy cream. 

Turn dough out onto counter top and form into a circle about 1 1/2 to 2 inches thick. Cut circle into 8 wedges. Place scones onto prepared baking sheets and brush with cream. Top with corse sugar if desired. 

Bake for 15 minutes or until bottoms are golden brown.  

Apple Cinnamon Oatmeal Scones