Apple Cinnamon {Back to School} Cupcakes

Apple Cinnamon {Back to School} Cupcakes | Delicious apple cinnamon cupcakes that are filled with apples and topped with cute little apples made from Wilton Shape-N-Amaze Decorating Dough!

Apple Cinnamon {Back to School} Cupcakes | Delicious apple cinnamon cupcakes that are filled with apples and topped with cute little apples made from Wilton Shape-N-Amaze Decorating Dough! via

As you might know, last week I was at BlogHer in Chicago!  Wait.  Two weeks ago . . . holy man this summer is just chugging right along!

While there, I got to do seriously one of the coolest things ever.  I got to tour Wilton’s headquarters!!!  (Imagine me squealing like a little girl when I got the email inviting me to attend!)


You can tell by my 84 chinned smile just how excited I was!  {Nathan thinks this might be the worst picture of me ever, but I have a hair net picture from a creamery tour that begs to differ.}

Highlights:  Getting to go into the Wilton test kitchen and meeting the talented ladies who develop recipes, test products and do so much more (!!!!!), touring the room where they construct the desserts that will be photographed (I wasn’t allowed to take pictures there and it was TOTAL torture!!), and then going to where they do all their photography (did I mention !!!!!!!!).

Finally, we got to take some classes, and one of the classes I did was with one of their new products, Wilton Shape-N-Amaze Decorating Dough!  It’s super awesome because it is really easy to use, it comes in a ton of vibrant colors, and it won’t droop the way that fondant can.


It’s super easy to use, and I love the idea that you can just buy a small amount of a color and make something, as compared to trying to make your fondant and coloring it.  Plus, Wilton has a guide for mixing different colors together to get other colors!  And the little owl, Oliver the Owl, was ridiculously simple to make with their step by step instructions and handy tools.

Today I’m going to show you how to make a little apple to top your cupcakes.  One package of red will make roughly eight apples, but you could always make them smaller than I did here and stretch your dough further. The first thing you want to do is break the dough ball from the package into quarters.  Then start kneading it.  It will feel super tough for like 30 seconds and then all the sudden feel like play dough.

Step by step instructions for an apple made with Wilton Shape-N-Amaze Decorating Dough! via



1.  Start with a small chunk of the red Shape-N-Amaze Decorating Dough and roll it into a ball.

2.  Then roll just one end of the ball so that it gets a little smaller at one end.

3.  Once you have your general apple shape, use a tooth pick on both the top and the bottom to make an indentation.

4.  Pull off a small pea sized amount green Shape-N-Amaze and make a long cylindrical shape.

5. Flatten it a bit, and then using the toothpick, make a crease down the middle.

6. Pull off an even smaller sized amount of brown Shape-N-Amaze.

7.  Roll it to make a long cylinder for the stem (I actually had to take a little off of this one, it was too long).

8.  Attach the leaf and the stem with just a tiny bit of water.

Apple Cinnamon {Back to School} Cupcakes | Delicious apple cinnamon cupcakes that are filled with apples and topped with cute little apples made from Wilton Shape-N-Amaze Decorating Dough! via

This cupcake recipes is adapted from America’s Test Kitchen, really the foundation for most my recipes, especially when it comes to baking.   Once they are done cooking, you pull them out of the oven and give them a quick little stab with something round while they are still hot.  I used a turkey baster, and it worked really well.

Then fill each one with some pureed apple pie filling!  I used a hand ziplock bag with a hole cut in it to do my filling.

Then the cupcakes are topped with Cinnamon Buttercream.  OMG.  If I am ever to ask for a last meal, I think I might want it to just be a big bowl of Cinnamon Buttercream.  It’s like a Cinnabon, but in frosting form.  It is so insanely good.  You might want to double your batch, since your bowl might look ready to be licked clean when half is still in there . . .

Apple Cinnamon {Back to School} Cupcakes | Delicious apple cinnamon cupcakes that are filled with apples and topped with cute little apples made from Wilton Shape-N-Amaze Decorating Dough! via

Apple Cinnamon Cupcakes

(makes approximately 24)

  • 1 cup whole milk at room temperature
  • 6 large egg whites at room temperature
  • 2 1/4 cups flour
  • 1 3/4 cups sugar
  • 4 tsps baking powder
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tsp vanilla
  • 1 1/2 sticks unsalted butter, softened
  • one can apple pie filling, pureed (you won’t use all of it)
  1. Preheat your oven to 350 degrees and line two muffin tins with 24 cupcake liners.
  2. Whisk together the eggs, milk, and vanilla in a large glass measuring cup.
  3. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl or the bowl of a large stand mixer.
  4. Add the butter and beat in on low until it starts to look like crumbs, one to three minutes.
  5. Slowly add the milk mixture, scrapping down the sides as you go.  Continue mixing until smooth.
  6. Fill the cupcake liners about 2/3 of the way full and bake one cupcake pan at a time for 17 minutes, rotating half way through.  Baking times vary, but bake until a toothpick stuck in a middle cupcake comes out with just a few crumbs.
  7. While the cupcake is still warm, use the end of a wooden spoon or a turkey baster to make holes in the center of the cupcakes.  Then pipe some apple pie filling into the center of each one.
  8. Let the cupcakes cool completely before frosting.

Cinnamon Buttercream Frosting

  • 4 TBSPs heavy cream
  • 2 tsps vanilla extract
  • 2 tsps cinnamon
  • pinch of salt
  • 5 sticks unsalted butter, softened
  • 5 cups confectioners sugar
  1. Mix together the heavy cream, the vanilla, and the cinnamon in a small bowl.  The cinnamon will be thick, but mix it in as best as you can.
  2. Beat the butter on medium until it is smooth and uniform.
  3. Reduce your mixer’s speed to medium low and slowly add the confectioners sugar until it is smooth and creamy, then add in the cream, vanilla, and cinnamon mixture and continue mixing about another minute until it is fully combined.

Disclaimer: Though I was hosted by Wilton and provided free product, it was not as compensation for a post.  This post is entirely because I really love the product and think it’s super fun!


  1. says

    These look and sound amazing. however I am lactose intolerant currently (pregnant then nursing once he gets here, happened with both kiddos; so weird!) would lactaid be an okay substitute or can I just not have these? Thanks! 🙂

    • says

      I haven’t done any baking with lactaid, but my feeling is always just give it a try! My kiddos couldn’t handle me having dairy while nursing either!!! Turns out that the proteins in milk are too long for their digestive track! Isn’t that crazy?

  2. Matt Harestad says

    Greetings and good day! My name is Matt, and I was reading through your recipes, and when I saw the apple cinnamon recipes, I decided to contact you.

    In short, I work for a company that markets silicone cupcake liners. Heres our website:
    Now I know you are probably busy and get a lot of e-mails, your blog seems quite popular!  But If you could spare a few minutes time I’d love to speak with you about possibly using some of your recipes and/or referencing your site as a resource in finding new recipes and ideas that can be used alongside with our product:

    Theres no cost involved, and no pressure if you don’t like our ideas. But if you know anything about silicone cupcake liners, or are interested in getting more readers and exposure to your site, let me know, I’d be happy to tell you about what were offering here.

    Please let me know at your earliest convenience 🙂

    Matt Harestad

    And If you’ve never used silicone cupcake liners before for cooking, let me know and we’d be happy to send you a free set to try out 🙂 

  3. Rachel says

    Looks delicious! One question: I would like to use whole eggs inside of egg whites. How many eggs should I use? Thanks so much!

    • says

      That’s a great question Rachel, I haven’t tried it personally, so I don’t know. I just googled it, and typically 2 egg whites equals one egg, so for this recipe that would mean 3 eggs.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge