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Apple Pie Cupcakes

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Apple Pie Cupcakes combine tender cinnamon-spiced cake with a buttery apple pie filling and creamy cinnamon cream cheese frosting. Each cupcake has a hidden center of spiced apples and can be finished with caramel, cinnamon, or crunchy crumbs.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 2 medium apples, peeled, cored, and finely diced
  • 2 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1–2 tablespoons heavy cream or milk
  • Reserved apple pie filling, for decorating
  • Ground cinnamon, for decorating
  • Caramel sauce, optional
  • Crushed graham crackers or pie crust crumbs, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Add the sour cream and mix until smooth.
  6. Add half of the dry ingredients, followed by the milk, then add the remaining dry ingredients. Mix just until combined, avoiding overmixing.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
  10. To prepare the apple filling, melt 2 tablespoons butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  11. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but still retain some texture.
  12. Stir together the cornstarch and water until smooth. Add the mixture to the apples and cook for 1–2 minutes, until the juices become glossy and slightly thickened.
  13. Remove the apple filling from the heat, stir in the vanilla, and cool completely.
  14. For the frosting, beat 1/2 cup softened butter and the cream cheese until completely smooth.
  15. Gradually beat in the powdered sugar, then add the vanilla and cinnamon. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a smooth, pipeable consistency.
  16. Use a cupcake corer or small paring knife to remove a portion from the center of each cooled cupcake without cutting through the bottom.
  17. Spoon the cooled apple pie filling into each cupcake, reserving a small amount for decorating.
  18. Pipe or spread the cinnamon cream cheese frosting over the filled cupcakes.
  19. Decorate each cupcake with a small spoonful of reserved apple filling and a sprinkle of cinnamon. Add caramel sauce or crushed graham crackers or pie crust crumbs if desired.

Notes

  • Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work well because they retain some texture during cooking.
  • For Caramel Apple Pie Cupcakes, drizzle caramel sauce over the frosting and add a small amount of caramel inside each cupcake before adding the apple filling.
  • For a crunchy topping, prepare and bake a simple flour, brown sugar, cinnamon, and butter streusel separately, then sprinkle the cooled crumbs over the finished cupcakes.
  • Vanilla buttercream can replace the cinnamon cream cheese frosting for a sweeter, less tangy variation.
  • Add chopped toasted pecans or walnuts to the apple filling for extra crunch.
  • A pinch of ground ginger, cloves, or allspice can be added to the cake batter or apple filling for a more strongly spiced flavor.
  • Canned apple pie filling can be used as a shortcut. Chop larger apple pieces before filling the cupcakes.
  • Store assembled cupcakes in an airtight container in the refrigerator for up to 3–4 days because the frosting contains cream cheese.
  • For the best texture, let refrigerated cupcakes stand at room temperature for 15–30 minutes before serving.
  • Unfilled and unfrosted cupcakes can be frozen for up to 2–3 months. Thaw completely before filling and decorating.

Nutrition

Find it online: https://thefamilycooking.com/apple-pie-cupcakes/