Description
These Apple Pie Cupcakes combine the comforting flavors of classic apple pie with the convenience of a cupcake. Soft, moist cupcakes are filled with a tender cinnamon-spiced apple filling and topped with a creamy vanilla buttercream frosting, making them perfect for any occasion or dessert craving.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Apple Filling
- 2 granny smith apples, peeled, cored, and diced
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean up.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry flour mixture alternating with milk, beginning and ending with the flour mixture. Stir until just combined to avoid overmixing, which can toughen the cupcakes.
- Prepare Apple Filling: In a saucepan, combine diced apples, lemon juice, brown sugar, cinnamon, and butter. Cook over medium heat until the apples soften, about 5 minutes. Remove from heat and let cool completely.
- Assemble Cupcakes: Fill each cupcake liner halfway with batter. Add a tablespoon of the cooled apple mixture on top, then cover with more batter until the liners are about two-thirds full.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack and allow to cool completely.
- Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract and heavy cream, and continue beating until the frosting is light and fluffy.
- Frost Cupcakes: Pipe or spread the frosting onto the cooled cupcakes. Optionally, sprinkle with additional cinnamon or nutmeg for a finishing touch.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the cupcakes.
- Be sure to let the apple filling cool before adding it to the batter to prevent it from affecting the cupcake texture.
- For easier frosting application, chill the cupcakes slightly before frosting.
- You can substitute heavy cream in the frosting with milk for a lighter version, though the frosting may be less rich.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
