Description
These Apple Pie Cupcakes are a delightful combination of a spiced apple filling and a fluffy cupcake base. With a buttery, cinnamon-sugar topping and a soft, moist texture, these cupcakes are like enjoying a slice of apple pie in cupcake form. Perfect for fall or any time you’re craving a warm, comforting treat!
Ingredients
Scale
For the 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
For the Cupcakes:
- 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
For the Topping:
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Apple Filling:
- In a small saucepan, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and set aside to cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the Cupcakes:
- Spoon a small amount of batter into each cupcake liner, filling each about halfway.
- Add a spoonful of the cooled apple filling on top of the batter (about 1-2 tablespoons per cupcake).
- Top with a little more cupcake batter to cover the apples (about another tablespoon per cupcake).
- Gently smooth the tops with a spatula.
- Bake the Cupcakes:
- Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Topping:
- In a small bowl, combine the melted butter, sugar, and cinnamon. Brush the mixture over the tops of the cooled cupcakes for a sweet, cinnamon-sugar glaze.
- Serve and Enjoy:
- Serve these Apple Pie Cupcakes as a cozy treat with a cup of tea or coffee, or top them with whipped cream or vanilla ice cream for extra indulgence.
Notes
- For an extra kick, add a pinch of ground ginger or allspice to the apple filling.
- You can swap the diced apples for caramelized pears for a variation on this fall favorite.
- If you’d like to make these ahead of time, the apple filling can be made a day ahead and stored in the fridge until ready to use.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (out of 12)
- Calories: 220
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg