Apple Pie Cupcakes
Apple Pie Cupcakes combine the delightful flavors of a traditional apple pie with the fun and convenience of a cupcake, perfect for gatherings or as a special treat any day.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 teaspoon salt
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.75 cups sour cream
- 0.5 cups vegetable oil
- 1 large room temperature egg
- 2 teaspoons vanilla extract
- 1.5 cups diced apples (about 2 apples)
- 1 teaspoon lemon juice
Apple Filling
- 0.33 cups granulated sugar
- 2 teaspoons cornstarch
- 0.5 teaspoon cinnamon
- 0.125 teaspoon nutmeg
- 0.125 teaspoon salt
Frosting
- 1 cup softened unsalted butter
- 4 cups powdered sugar
- 0.5 cups brown sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 4-5 tablespoons heavy cream
Instructions
Cupcakes
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, whisk together sour cream, vegetable oil, egg, and vanilla.
- Combine wet and dry ingredients.
- Fold in diced apples and lemon juice.
- Fill cupcake liners and bake for 18-20 minutes.
- Let cool.
Apple Filling
- In a saucepan, mix diced apples, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
- Cook over medium heat until apples are tender.
- Let cool.
Frosting
- In a bowl, beat butter until creamy.
- Gradually add powdered sugar and brown sugar.
- Mix in vanilla, cinnamon, and heavy cream until smooth and fluffy.
Notes
Serve these cupcakes with a dollop of frosting on top. You can also sprinkle extra cinnamon or a small piece of caramel on each cupcake for added sweetness. They pair beautifully with a scoop of vanilla ice cream on the side. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.