Description
These Apple Pie Cupcakes with Cinnamon Frosting combine the comforting flavors of classic apple pie in a delightful cupcake form. Soft, moist cupcakes are filled with a warm, spiced apple pie filling and topped with fluffy cinnamon frosting, making them perfect for dessert or special occasions.
Ingredients
Scale
Cupcakes
- 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.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Apple Pie Filling: In a saucepan, melt the butter over medium heat. Add the chopped apples, brown sugar, granulated sugar, and cinnamon.
- Cook Filling: Cook, stirring frequently, until the apples soften and the sugar creates a syrup (about 8-10 minutes).
- Thicken Filling (Optional): If the filling is too runny, mix the cornstarch with the water to form a slurry, and add it to the apple mixture. Stir until thickened.
- Cool Filling: Remove from heat and let the filling cool completely.
- Core Cupcakes: Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake (about halfway down).
- Fill Cupcakes: Fill each cupcake with a spoonful of the cooled apple pie filling.
- Make Cinnamon Frosting: In a large mixing bowl, beat the butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Flavor Frosting: Add the vanilla extract and ground cinnamon, then gradually add the heavy cream. Beat on high until the frosting is fluffy and spreadable.
- Pipe Frosting: Transfer the frosting to a piping bag with a star tip and pipe it onto each cupcake.
- Garnish and Serve: Optionally, sprinkle the frosted cupcakes with a light dusting of cinnamon sugar or additional cinnamon. Serve and enjoy!
Notes
- Use a cupcake corer or small knife carefully to avoid breaking cupcakes when removing centers.
- The apple pie filling can be made a day ahead and refrigerated for better flavor melding.
- For a lighter frosting, substitute milk for heavy cream.
- Ensure cupcakes are completely cool before filling and frosting to prevent melting.
- Optional: sprinkle a little cinnamon sugar on top for extra crunch and flavor.
