These Piecaken Cupcakes are a simpler take on an epic piecaken or pumpple cake. With pie baked inside of each cupcake now you don't have to choose between the two.
Allow to frozen pie to defrost slightly, about 20 minutes. Preheat oven to 325°. Line cupcake pan with liners.
Mix up box cake mix according to package directions and scoop a small amount of batter in the bottom of each cupcake liner.
Using an ice cream or dough scoop spoon a portion of pie into each cupcake cavity. Spoon more cupcake batter on top to cover the pie.
Bake for 25-35 minutes. The trick to baking these correctly is low and slow. I recommend beginning to check on the cupcakes around 22 minutes.
Allow to cool before frosting. The pie filling stay hot for awhile to be careful if you're eating soon after baking!