Pecan Pie Stuffed Apple Cupcakes + a fun Fall Mason Jar!
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Delicious apple cupcakes stuffed with pecan pie and topped off with cinnamon frosting and M&M's® Pecan Pie .
For the Cake:
  • 1 box Pillsbury™ Moist Supreme® Yellow Cake Mix
  • 1 c. water
  • ¾ c. Mott's® Apple Sauce Original 48oz
  • 2 eggs
  • 1 apple, chopped
For the Pecan Pie:
  • ¼ c. sugar
  • ¼ c. brown sugar
  • ½ c. corn syrup
  • 2 eggs
  • 1 t. salt
  • 1 c. pecans, chopped
  • 4 T. butter, melted
For the frosting and topping:
  • 1 can Pillsbury™ Creamy Supreme® Cream Cheese Icing
  • 1 t. cinnamon
  • 1 c. M&M's® Pecan Pie
  • ½ c. pecans, halved
  1. Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake liners and set aside.
  2. In a large bowl whisk together the yellow cake mix, water, applesauce, and eggs. Fold in the apple and set aside.
  3. In a medium bowl whisk together all of the ingredients for the pecan pie. Set aside.
  4. Place just enough batter in the bottom of the cupcake liners to cover it. Place 1 teaspoon of pecan pie on top of the batter. Place apple cupcake batter on top of the pecan pie batter, filling the muffin cup to ¾ of the way full. Repeat for remaining muffin cups.
  5. Bake the cupcakes for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and cool for 5 minutes before removing the cupcakes from the muffin tin to a wire rack to cool completely.
  7. To prepare the frosting simply mix the cinnamon into the cream cream frosting.
  8. Frost each cupcake with the frosting. Top each cupcake with 3-4 M&M's® Pecan Pie and a pecan half.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at