Patriotic American Pie Red Velvet Cupcakes

Moist, soft cupcakes stuffed with pie filling and finished off with a little swirl of my perfect, ultra rich, smooth, creamy, dreamy cream cheese frosting and a little blue star sprinkle. Cupcakes don't get more American than these little guys.

This twist on my favorite Red Velvet cupcake recipe is a perfect addition to andy 4th of July celebration this year!

The batter is so simple to prepare, in just one bowl, and makes the most perfect, fluffy. moist cupcakes with that perfect deep red hue and hint of cocoa.

I like to use sour cream instead of buttermilk to add extra richness.

Paired with my favorite  cream cheese frosting, swirled nice and tall, these are a definite WINNER in my book!

This step is optional, but the apple pie filling with the cream cheese frosting is such an amazing combo and the perfect way to serve an all American pie and the classic red velvet cupcake all-in-one, for a little extra special treat inside!

Just let the cupcakes, cook, whip up your icing and you are ready to fill!

To learn some tricks on how to fill your cupcakes, watch the video below or click here to view it on YouTube

Pipe on a perfect little swirl on top...

 ...and add the festive sprinkles!

I love getting creative with this recipe to created themed cupcakes for different celebrations. How about adding some cinnamon with my Red Hot Red Velvet Cupcakes for Valentine's Day?

For winter, you can add some peppermint extract to the frosting for a cool creamy topping that is superb, with my Peppermint Red Velvet Cupcakes!

...Or even use eggnog in the cupcake, for my Christmas Eggnog Red Velvet Cupcakes.

Try a wonderfully fragrant combo with my Red Velvet Rose Water Cupcakes.

Patriotic American Pie Red Velvet Cupcakes

Yield: 12 cupcakes 


  • 1 1/4 (140g) cup cake flour
  • 1 tablespoon (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup sour cream, room temperature 
  • 1 tablespoon (.5oz) red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar

  • 1 jar apple pie filling

Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese (1/2 an 8oz block), room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 


For the cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups.

In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. With an electric mixer, beat together the sugar, oil and egg on medium-high speed about 2 minutes until pale and fluffy. Beat in sour cream, food coloring, vanilla and vinegar. Slowly add flour mixture, on low speed, until just incorporated.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

For the frosting:
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. 

Chop apples in your filling into small chunks and fill your cupcakes by cutting a small cone shape from the top to create a hole for the filling. Once cupcakes have cooled fill and frost your cupcakes.