APPLE PIE CUPCAKES

Apple pie cupcakes combine the delicious flavors of a classic apple pie with the convenience of a cupcake. They feature spiced apple filling, moist cake, and are topped with a luscious cinnamon buttercream—perfect for fall or any time you’re craving cozy apple flavors.

Apple Pie Cupcakes

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Apple Pie Filling:

• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
• ¼ cup sugar
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Cinnamon Buttercream:

• 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 1 teaspoon ground cinnamon
• 1-2 tablespoons heavy cream (for consistency)
• 1 teaspoon vanilla extract
• A pinch of salt

Optional Garnishes:

• Crumbled graham crackers or pie crust crumbs
• Caramel drizzle
• Thin apple slices or cinnamon sticks for decoration

Instructions:

Making the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
5. Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

Making the Apple Pie Filling:

1. Cook the apples: In a medium saucepan, combine diced apples, sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the apples are soft (about 5-7 minutes).
2. Thicken the filling: If the mixture is too thin, add the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool.

Filling the Cupcakes:

1. Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or small knife to remove the center of each cupcake.
2. Fill: Spoon the apple pie filling into the center of each cupcake, then place the cupcake tops back on.

Making the Cinnamon Buttercream:

1. Cream the butter: In a large bowl, beat the softened butter until smooth.
2. Add powdered sugar, cinnamon, and vanilla: Gradually add the powdered sugar, cinnamon, and vanilla extract. Beat until light and fluffy.
3. Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream. Add a pinch of salt to balance the sweetness.
4. Frost the cupcakes: Pipe or spread the cinnamon buttercream onto the filled cupcakes.

Optional:

• Garnish the cupcakes with crumbled graham crackers or pie crust crumbs for added texture.
• Drizzle caramel sauce over the frosting for extra decadence.
• Add a thin apple slice or cinnamon stick for decoration.

These apple pie cupcakes are perfect for fall gatherings and taste just like a slice of warm apple pie!