Print Recipe

Apple Pie Cupcakes

Servings: 24 Cupcakes
Prep Time: 20 mins
Cook Time: 26 mins
Total Time: 46 mins
Apple Pie Cupcakes

Ingredients

  • <b> For the Apple Pie Cupcakes </b>
  • 1 Cup Milk
  • 1/2 Cup Butter, Softened
  • 2 Cups All Purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 2 Teaspoons Ground Cinnamon
  • 4 Large Eggs
  • 1 3/4 Cups White Sugar
  • 1 Teaspoon Vanilla
  • <b> For the Apple Pie Filling </b>
  • 2 Tablespoons Butter
  • 4 Medium Apples, I used Granny Smith, Peeled, Cored, and Diced
  • 2 Tablespoons White Sugar
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Lemon Juice, Freshly Squeezed
  • 1/4 Teaspoon Ground Cinnamon
  • 1/2 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • <b> For the Frosting </b>
  • 4 Sticks Butter, Softened
  • 1 Tablespoon Vanilla Extract
  • 6-8 Cups Powdered Sugar
  • 5-6 Tablespoons Whole Milk
  • Pinch of Salt, To Taste
  • Caramel Sauce, If Desired

Instructions

  • <b> For the Apple Pie Cupcakes </b>
  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large bowl cream butter and sugar until light and fluffy. Stir in milk, eggs, cinnamon, baking powder, and vanilla.
  • Gradually add flour a little at a time until just combined. Do not over mix.
  • Divide batter evenly between cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing to wire racks to cool completely.
  • Once cool, cut a small circle out of the center of each cupcake.
  • <b> For The Apple Pie Filling </b>
  • In a medium saucepan melt butter over medium low heat.
  • Add apples, sugars, lemon juice, and cinnamon. Cook for 10-12 minutes or until apples are tender.
  • Stir in water and cornstarch, and cook until thickened.
  • Add ~1/2 tablespoon of apple pie filling to each cupcake. Replace cupcake "lid" that you cut out earlier.
  • <b> For the Vanilla Buttercream </b>
  • Cream butter until light and fluffy. Stir in vanilla and salt.
  • Gradually add powdered sugar a little at a time. Alternate with milk until you reach your desired consistency.
  • Spread or pipe onto cupcakes. Drizzle with caramel sauce if desired.
Course: Dessert
Cuisine: American
Author: Krystle
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