Description
These Apple Pie Cupcakes combine the classic flavors of apple pie with the convenience of a cupcake. Tender, cinnamon-spiced apples cooked down to a compote are nestled inside moist, fluffy vanilla cupcakes and topped with a rich cinnamon cream cheese frosting for a delightful treat perfect for any occasion.
Ingredients
Apple Filling
- 4 small tart apples (peeled, cored, and finely diced)
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
Cupcakes
- 185 g cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115 g unsalted butter (softened to room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 150 g milk (dairy or non-dairy)
Cinnamon Cream Cheese Frosting
- 60 g unsalted butter (softened to room temperature)
- 125 g cream cheese (softened to room temperature)
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Apple Filling: In a small pot, combine diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Then uncover and cook, stirring often, until the apples are tender and most liquid has evaporated. Add more water as needed to prevent burning. Transfer the apple compote to a bowl and let it cool completely.
- Prepare Cupcake Pan: Preheat oven to 350°F (175°C). Line a 12-hole muffin or cupcake pan with parchment cupcake liners and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter with an electric mixer until creamy. Add granulated sugar and beat until fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, thoroughly after each addition. Finish by mixing in vanilla extract.
- Combine Wet and Dry Mixtures: Sift half of the dry mix into the wet mixture and mix on low speed just until combined. Add half of the milk and mix again until just combined. Repeat with remaining flour and milk, mixing only until batter is smooth and combined.
- Fill Cupcake Liners: Spoon batter into liners, filling each about two-thirds full.
- Bake: Bake cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Make Cinnamon Cream Cheese Frosting: Beat softened butter in a bowl until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla, then beat on low speed until smooth and thick.
- Prepare Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon piping tip and set aside.
- Scoop Out Cupcake Centers: Using a melon baller or knife, scoop out about half the center of each cooled cupcake.
- Fill with Apple Compote: Spoon apple compote into the hollowed centers and add a little more on top, flattening slightly but leaving edges empty.
- Pipe Frosting: Pipe two crisscrossing lines of frosting over the apple topping with the ribbon tip. Then switch to an open star tip and pipe a decorative border around the cupcake edge on top of the lines.
Notes
- Use tart apples like Granny Smith for a balanced sweetness and tartness.
- Ensure all dairy ingredients are at room temperature for better mixing.
- You can substitute milk with any non-dairy milk for a dairy-free option.
- Adjust cinnamon amount in the frosting to taste if you prefer more or less spice.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
