Description
Delight in these Apple Pie Cupcakes that beautifully combine tender apple filling with moist spiced cake, topped with creamy vanilla cream cheese frosting. A perfect twist on classic apple pie, these cupcakes offer all the flavors you love in an easy-to-serve format, ideal for gatherings or a cozy dessert treat.
Ingredients
Scale
Apple Filling
- 3 medium Granny Smith apples, peeled and diced
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 teaspoons all-purpose flour
Cupcake Batter
- 1 ½ cups (187.5 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
Vanilla Cream Cheese Frosting
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Prepare the Apple Filling: In a medium saucepan over medium heat, melt the unsalted butter. Add the diced Granny Smith apples, granulated sugar, fresh lemon juice, ground cinnamon, kosher salt, and all-purpose flour. Cook, stirring occasionally, for about 5-7 minutes or until the apples are slightly softened. Remove from heat and allow to cool completely.
- Preheat the Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and whole milk until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overmixing.
- Assemble the Cupcakes: Fill each cupcake liner halfway with the batter. Spoon a generous dollop of the cooled apple filling onto the batter in each liner, then cover the filling with additional batter to fill the liners about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar while continuing to beat. Slowly add the heavy cream, beating until stiff peaks form. Mix in the vanilla extract and a pinch of kosher salt to enhance flavor.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost generously with the vanilla cream cheese frosting using a spatula or piping bag. Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the apple filling is completely cool before assembling to prevent the batter from curdling.
- You can use other tart apple varieties if Granny Smith is unavailable.
- The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For a decorative touch, sprinkle a pinch of cinnamon on the frosting before serving.
- Allow the cupcakes to come to room temperature before serving if refrigerated, for the best flavor and texture.
