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Apple Cobbler Cupcakes with Pumpkin Pie Frosting

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Have you caught your apple cobbler trying to snuggle up to the pumpkin pie on your holiday table?  I decided to play matchmaker and bring these two lovebirds together – and, let me tell you, it was a match made in heaven!  Take gingery lemon apple cobbler cupcakes loaded with hunks of tart apples and blanket them with a thick coat of pumpkin pie frosting to watch the sparks fly.  Is that your tummy rumbling with desire, or is it the sound of little sweet nothings whispered between the cake and frosting?  You can’t be quite sure.

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Wilton Gold Pearlized Sugar Sprinkles, 5.25 oz.

I topped these cupcakes with a little gold sanding sugar.  It’s totally not required, but it makes the cupcakes look extra special.

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I can’t find the exact wrappers that I used on sale anymore.  However, these are pretty close.

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Apple Cobbler Cupcake Recipe

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Apple Cobbler Cupcakes
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Apple Cobbler Cupcakes with Pumpkin Pie Frosting

A delectable match of apple cobbler cupcakes with pumpkin pie frosting.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 236 kcal


  • 1 1/2 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 teaspoon lemon extract
  • 2 1/2 cup apples roughly chopped and loosely packed - I like having the large chunks of apple in the batter - as shown above - but you can chop the apples more finely if you like a smoother look.


  1. In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
  2. Beat butter and sugars in a large bowl until light and fluffy.
  3. Beat in eggs, sour cream, and lemon extract until blended.
  4. Mix in flour mixture.
  5. Fold in apples.
  6. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
  7. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Recipe Notes

Frost the apple cobbler cupcakes with pumpkin pie frosting. See my post on pumpkin pie frosting for the recipe.


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33 comments on “Apple Cobbler Cupcakes with Pumpkin Pie Frosting”

  1. what an amazing combo for a cupcake! they sound DELICIOUS!

  2. These sound great. I went to your facebook page, but didn’t know how to follow you on it. I’m new to facebook.

  3. Stefsays:

    DellaRae – Thanks! Just click the Like button at the top of the Facebook page.

  4. Adriennesays:

    …you have got to me kidding me. There is fruit in it, therefore I can eat these for breakfast. Every. Day.

  5. I’m abandoning all of my work to go make these cupcakes right now…

  6. Anonymoussays:

    I live in new zealand, we only use pumpkin for soup or roasting, also its spring here but cupcakes a grand idea for school lunches. would cream cheese icing (frosting) work? love your blog

  7. hollysays:

    I almost started drooling! Can’t wait to give these a try.

  8. I think I’d make a sweet potato based cupcake with a cinnamon frosting to celebrate the holidays!

  9. Stefsays:

    Anon – Sure, you’d be fine with that.

    Whoops – Michelle, I think you meant to leave that comment on FB.

  10. Alishasays:

    I would make pumpkin chocolate chip cupcakes w/ cinnamon pumpkin cream cheese frosting.

  11. Anonymoussays:

    pumpkin cupcakes with carmel cream cheese frosting…

  12. Stefsays:

    Alisha and Anon – I think you meant to comment on my contest on FB. Be sure to leave a comment there.

  13. Clearesays:

    love your blog,love this cupacakes! My blog actually is only in Italian but as soon as possible i’ll translate all my recipe in english!

  14. JehanPsays:

    Yum! probably very delicious but also pretty!

  15. Seriously genius!! pumpkin pie frosting, i can’t get over it hahah. i love combining the best of multiple foods into a superfood!

  16. Colleensays:

    I made these cupcakes last night and they are absolutely delicious. I still need to try them with the pumpkin pie frosting (I will tonight). I’m wondering if it’s normal for the cupcakes to deflate a good amount after taking them out of the oven. Did I take them out too soon?

  17. Wow, what a combo! I can’t even imagine what it tastes like, but it HAS to be good. Such an autumn-y treat, they look gorgeous!

  18. Stefsays:

    Colleen – Sometimes cupcakes deflate a little bit, but they shouldn’t deflate too much. Did you take them out of the tins right away? That helps them to cool evenly, which might help with that.

  19. eecdsays:

    These were awesome! I just added a cinnamon cream cheese icing to fill the cupcakes and put some candied ginger on the top! everyone loved them

  20. Angelasays:

    Great recipe..I used 1/2 ginger and 1/2 cinnamon with a vanilla cream cheese frosting. My kids loved it!!

  21. Anonymoussays:

    Loved this recipe. I was looking for a way to use some beautiful blackberries I found, so I swapped out blackberries for the apples, pumpkin pie spice for Ginger, and paired them with your sour cream frosting with the vanilla paste. I topped it off with a sprinkle of high end cinnamon and more fresh blackberries. The effect was like blackberry cobbler with classy vanilla ice cream. Fantastic! I’ll bet it would be great with any fruit.

  22. This is quickly turning into my favorite recipe to play around with. After the blackberry I mentioned above, I wanted to try again with the pumpkin pie topping. In my mind, I was thinking about pumpkin bread with chocolate chips in it. So I swapped out the lemon extract for 1 tsp vanilla, Ginger for 1 tsp pumpkin pie spice, and in stead of apples I added a cup of chocolate chips. Topped with pumkin pi and a few sprinkles of mini chips. They were unbelievably good. Now you’ve got me wondering what other sorts of cream pies I could use instead of frosting… hmm

  23. Kaitlynsays:

    I just made the cupcakes and they are the best cupcakes I have ever had. I am in cupcake heaven right now. I love these so much and i haven’t even frosted them yet. they are DELICIOUS!

  24. Sandy Michnicksays:

    I am exicted to make some of these… is the brown sugar packed?


  25. Jessica Keysays:

    I just made these cupcakes yesterday, and they are delicious! I’m making them for my son’s first birthday (for the adults), and now I can’t wait to see what everyone else will think of these… perfect for fall, my favorite time of year!! Thanks for the recipe!

  26. Kayleesays:

    This is very educational content and written well for a change. It’s nice to see that some people still understand how to write a quality post.!
    Flower Girls Dresses

  27. Lydiasays:

    Is the taste of the sour cream noticeable in the end result? For some reason, I’ve never really liked the taste. If it is, is there something that could be used to replace it?

  28. Thank you for this cupcake! It comes out wonderful every time I make it.I use your brown sugar frosting instead of the pumpkin (my boyfriend doesn’t like pumpkin). I highly recommend this cupcake :-)!

  29. Sherrisays:

    I have a longstanding love affair with cupcakes and was browsing the internet looking for some good fall recipes when I happened to stumble onto your blog and the recipe for the apple cobbler cupcakes with pumpkin pie frosting. I LOVE THESE! I have made three batches in as many days and anyone I talk into trying one adores them as well. Thanks so much for such a great find; you have definitely gained a new follower and I look forward to seeing what else your blog has to offer!

  30. Carynsays:

    These sound amazing! What type of apples do you recommend? Can’t wait to try!

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