Description
These Apple Pie Cupcakes combine the classic flavors of a traditional apple pie in a delightful single-serving cupcake form. Tender, spiced apple filling is nestled between layers of moist cinnamon-scented cupcake batter, topped off with a cinnamon sugar sprinkle. Perfect for dessert or a cozy snack.
Ingredients
Scale
Apple Filling
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Topping
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the apple filling: In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and set aside to cool.
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg. Set aside.
- Cream butter and sugar: In a large bowl, using a hand or stand mixer, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep cupcakes tender.
- Fill cupcake liners with batter: Spoon about 2 tablespoons of cupcake batter into each cupcake liner, filling them about one-third full.
- Add apple filling: Spoon 1 to 2 tablespoons of the cooled apple filling onto the batter in each liner.
- Top with remaining batter: Cover the apple filling in each cupcake with about 1 tablespoon of the remaining batter, gently smoothing the tops with a spatula.
- Add topping and bake: In a small bowl, mix melted butter, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon to create the topping. Sprinkle this mixture evenly over the cupcake tops. Bake for 20 to 25 minutes, or until a toothpick inserted into the cupcake (avoiding the apple filling) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance between sweetness and tartness.
- Make sure to let the apple filling cool completely before adding it to the batter to prevent it from sinking too much.
- Do not overmix the batter to maintain a light and fluffy texture.
- Check cupcakes at 20 minutes for doneness to avoid overbaking.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cupcakes can also be frozen for up to 3 months; thaw at room temperature before serving.
