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Apple Pie Cupcakes

Apple Pie Cupcakes

Linda
These apple pie cupcakes have a moist spice cake base with whipped vanilla buttercream, tender cinnamon apples, and a baked pie crust garnish. It's all the cozy flavors of a warm apple pie wrapped up in a delicious cupcake!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • cupcake tin 12-cup
  • paper liners
  • large mixing bowl
  • Small Bowl
  • Saucepan
  • Baking Sheet
  • Parchment Paper
  • pie crust punches optional
  • hand or stand mixer with paddle attachment
  • piping bag with large round tip
  • small offset spatula optional

Ingredients
  

  • 1 1/3 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 tsp vanilla bean paste
  • 1/4 cup sour cream
  • 2 tbsp unsalted butter
  • 2 1/2 cups finely diced Fuji or Honeycrisp apples (about 2 large apples)
  • 1/4 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 lemon, juice of
  • 1 tsp cornstarch, mixed with 1 tbsp water
  • 1 sheet premade pie dough (optional)
  • 2 tbsp heavy cream
  • 1 tbsp raw sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups unsalted butter, room temp
  • 2 tsp vanilla bean paste
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1/4 cup heavy cream

Instructions
 

  • Preheat the oven to 350°F and line a cupcake tin with 12 paper liners.
  • In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate smaller bowl, whisk together the oil, applesauce, eggs, vanilla, and sour cream.
  • Pour the wet ingredients into the bowl of dry ingredients and whisk to combine.
  • Divide the batter between the 12 liners, filling each about halfway.
  • Bake for 12-15 minutes.
  • While the cupcakes bake, melt the butter in a saucepan over medium heat. Add apples, brown sugar, cinnamon, and lemon juice. Cook until apples become tender and release their juices.
  • Mix together the cornstarch and water and pour into the apple mixture. Continue to stir and heat until thickened and syrupy, about 2 minutes. Remove from heat and cool.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper. Roll out pie dough and use pie crust punches to cut shapes, or cut small squares or circles.
  • Transfer shapes to the baking sheet and lightly brush with heavy cream. Sprinkle each piece with cinnamon sugar and bake for 8-10 minutes or until golden brown.
  • Using a hand or stand mixer with the paddle attachment, beat the butter and vanilla bean paste until smooth.
  • Sift in all of the powdered sugar and then pour in the milk. Mix on low speed to incorporate the sugar. Increase to medium speed and beat until smooth and creamy, about 2 minutes.
  • Pour in the heavy cream and mix on high speed for about 1 minute, or until light and fluffy.
  • Make sure the cupcakes have completely cooled before assembling. Fit a piping bag with a large round tip and fill with frosting.
  • Holding the tip in the very center of each cupcake, pipe a mound of frosting. Using a spoon or small offset spatula, dip into the center of the frosting to create a well.
  • Fill the center with about 1/2 tablespoon of cooled apple pie filling. Press in a cooled pie crust garnish and enjoy.
Keyword apple cupcakes, apple pie cupcakes, fall cupcakes