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Apple Pie Cupcakes Recipe

Apple Pie Cupcakes Recipe
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★★★★★

4.8 from 18 reviews

These apple pie cupcakes are a delightful fusion of spiced vanilla cake, warm cinnamon apple filling, and creamy frosting, perfectly capturing the essence of fall in every bite. Soft cupcakes filled with a gooey apple mixture and topped with whipped or buttercream frosting and a crunchy graham cracker or streusel topping make these treats irresistible for dessert or seasonal celebrations.

Ingredients

Scale

Cupcakes

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon

Filling

  • 2 apples, diced
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon

Topping

  • Whipped cream or buttercream frosting
  • Crushed graham crackers or streusel topping

Instructions

  1. Prepare the cupcake batter: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, combine flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
  2. Bake the cupcakes: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and divide the batter evenly among 12 cups. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  3. Make the apple filling: In a skillet over medium heat, melt the butter and add diced apples, brown sugar, lemon juice, and cinnamon. Cook while stirring occasionally until the apples soften and release juice, about 5 minutes. Sprinkle cornstarch over the mixture and stir well to thicken. Cook for another minute until the filling is thick and glossy. Remove from heat and let cool.
  4. Core and fill the cupcakes: Once cupcakes are cool, use a small knife or cupcake corer to remove the center from each cupcake, creating a hollow space. Fill each hollow with the cooled apple filling using a spoon or piping bag.
  5. Top the cupcakes: Frost the filled cupcakes with whipped cream or buttercream frosting. Sprinkle crushed graham crackers or streusel topping over the frosting for added texture and flavor.

Notes

  • Ensure the cupcakes are fully cooled before coring and filling to prevent filling from melting the frosting.
  • You can substitute any tart apple variety like Granny Smith for best results in the filling.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Buttercream frosting can be substituted with cream cheese frosting for a tangier taste.

Nutrition

Keywords: apple pie, cupcakes, fall dessert, cinnamon, spiced cake, apple filling, frosting, easy baking

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