Easy Apple Shaped Cupcakes

Introduction

These adorable apple shaped cupcakes are perfect for fall parties, teacher appreciation, or a fun back-to-school treat. You’ll love how simple they are to assemble using a clever shaping trick and basic grocery store items. They’re as fun to make as they are delicious to eat.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 24 cupcakes

Ingredients

1 box cake mix, plus ingredients called for ((any flavor you like))
1 tub vanilla or strawberry frosting ((strawberry is easier to color red))
red food coloring
candy leaf decorations ((I found mine at Michael’s))
pretzel sticks
small balls of foil for shaping cupcakes

Instructions

Preheat your oven and prepare the cake batter according to the directions on the box. Line two 12-cup muffin tins with paper liners and fill each liner about 2/3 full.
Before baking, create the apple shape: Roll a few small balls of foil (about 1 inch in diameter). Place one foil ball between the liner and the side of the muffin tin cup. This will create an indentation as the cupcake bakes, forming the classic apple shape.
Bake the cupcakes according to the package directions. Let them cool completely on a wire rack.
While the cupcakes cool, tint the tub of frosting with red food coloring until you reach a bright, apple-red color. If you are using strawberry frosting, you will need less coloring.
Once the cupcakes are cool, remove them from the tin and carefully take out the foil balls. The indentation should remain.
Frost the top of each cupcake smoothly with the red frosting.
Break pretzel sticks into small pieces (about 1-1.5 inches long). Insert one piece into the top center of each cupcake to act as the apple stem.
Finish by gently pressing two candy leaf decorations next to each pretzel stick stem.

Variations

Green Apple: Use green food coloring in vanilla frosting and add a tiny drop of brown food coloring to the center of the indentation for a realistic “bruise.”
Caramel Apples: After frosting, drizzle the cupcakes with a simple glaze made from powdered sugar and milk to mimic caramel drips.
Cupcake Cake: Arrange the shaped and frosted cupcakes on a board to form one giant apple shape for a stunning centerpiece.
Chocolate “Baked” Apples: Use a chocolate cake mix and a caramel frosting for a delicious flavor twist on the classic look.

Tips for Success

Ensure the cupcakes are completely cool before frosting, or the warm cake will melt the frosting and ruin the smooth red finish.
If your candy leaves are too stiff, you can gently bend them before attaching to give them a more natural, curved look.
For a deeper red color, use gel food coloring instead of liquid, as it is more vibrant and won’t thin the frosting.
Press the pretzel stem in firmly, but be careful not to push all the way through the bottom of the cupcake.

Storage & Reheating

FAQ

Can I make these without the foil balls?

Yes, you can gently press a small, rounded object (like a clean spice jar) into the top of the cooled cupcake to create the indentation, but the foil method during baking provides the most defined shape.

My frosting isn’t getting red enough. What can I do?

Start with strawberry frosting as a base, as it’s already pinkish. Use a high-quality gel food coloring in “Red Red” or “No-Taste Red” and add it gradually until you achieve the desired shade.

What can I use if I can’t find candy leaves?

You can use green fondant cut into leaf shapes, flat green sprinkles, or even a small piece of green fruit leather or tape cut into a leaf shape.

Can I make these cupcakes ahead of time?

You can bake the cupcakes 1 day in advance and store them unfrosted in an airtight container. Frost and assemble them the day you plan to serve for the best texture.

Why did my indentation disappear after baking?

This usually means the foil ball was too small. Use a slightly larger ball next time (about 1 to 1.5 inches in diameter) to create a more pronounced divot.

Can I use homemade cake and frosting?

Absolutely! Any standard cupcake recipe and buttercream frosting will work perfectly with this method. Just ensure your frosting is thick enough to hold its shape.