Apple Pie Cupcakes
Delightful cupcakes combining the classic flavors of apple pie, topped with creamy cinnamon buttercream.
Ingredients
For the cupcakes
- 2 cups All-purpose flour Provides the perfect tender crumb
- 1 cup Granulated sugar Balances sweetness
- 1 teaspoon Ground cinnamon Infuses warm spice note
- 2 teaspoons Baking powder Helps cupcakes rise
- 1/2 teaspoon Salt Enhances flavors
- 2 large Eggs Bind ingredients together
- 1/2 cup Unsalted butter Creates moistness
- 1/2 cup Milk Keeps batter smooth
- 2 cups Fresh apples Peeled and diced
For the cinnamon buttercream frosting
- 1 cup Unsalted butter, softened Base for frosting
- 4 cups Powdered sugar Sweetens and sets frosting
- 2 teaspoons Ground cinnamon Signature spice
- 1 teaspoon Vanilla extract Enhances flavor
- 2 tablespoons Heavy cream or milk Perfects frosting’s consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the flour, sugar, ground cinnamon, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, and milk until smooth.
- Combine the wet and dry ingredients until just mixed. Then, fold in the diced apples gently.
- Fill each cupcake liner with batter about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add powdered sugar, followed by ground cinnamon, vanilla extract, and heavy cream until smooth and fluffy.
- Frost the cooled cupcakes with the cinnamon buttercream.
Notes
Serve with a sprinkle of cinnamon on top or a slice of fresh apple. Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for up to three months. Use a mix of sweet and tart apples for more flavor and ensure butter is at room temperature for a creamy frosting.