Description
Delightful Apple Pie Cupcakes with a warm, spiced cinnamon frosting combine the best of two classic desserts. Moist cupcakes are filled with a homemade apple pie filling and topped with a creamy cinnamon-infused frosting, perfect for fall celebrations or any time you crave a cozy treat.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Apple Pie Filling
- 2 large apples, peeled, cored, and chopped
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Cinnamon Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons heavy cream (or milk)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal of the cupcakes later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. This step is crucial for a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare Apple Pie Filling: In a medium saucepan over medium heat, melt the butter. Add the chopped apples, brown sugar, granulated sugar, and ground cinnamon. Stir frequently and cook until the apples soften and the mixture becomes syrupy, about 8-10 minutes.
- Thicken Filling (Optional): If the filling is too runny, mix the cornstarch with water to create a slurry, then stir this into the apple mixture until it thickens.
- Cool Filling: Remove the saucepan from heat and allow the apple pie filling to cool completely before filling the cupcakes.
- Fill the Cupcakes: Once the cupcakes are fully cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake about halfway down, creating a cavity for the filling.
- Stuff with Filling: Spoon the cooled apple pie filling into each cupcake cavity until filled.
- Prepare Cinnamon Frosting: In a mixing bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar, mixing well. Add vanilla extract, ground cinnamon, and heavy cream or milk. Continue beating until the frosting is smooth, fluffy, and spreadable.
- Frost the Cupcakes: Using a spatula or piping bag, generously frost each filled cupcake with the cinnamon frosting. Decorate as desired and serve.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for the filling to ensure they hold their shape and offer a perfect tart balance.
- The cornstarch slurry is optional and only needed if the apple filling is too watery; the filling should be thick but not dry.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk and cream.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes can be made a day ahead; just fill and frost before serving for the best texture.
