Description
These delicious Apple Pie Cupcakes bring the classic flavors of apple pie into a perfectly portioned cupcake form. With tender diced apples cooked in cinnamon and nutmeg, mixed into a moist spiced batter, and baked to golden perfection, these cupcakes make a delightful treat perfect for any occasion.
Ingredients
Scale
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
Cupcake Batter
- 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
Topping
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Cook the Apple Filling: Melt 2 tablespoons of unsalted butter in a pan 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 Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened 1/2 cup butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Assemble Cupcakes: Spoon a portion of cupcake batter into the lined muffin cups, filling each about halfway. Add 1-2 tablespoons of the cooled apple filling onto the batter in each cup.
- Top with Batter: Cover the apple filling with about another tablespoon of cupcake batter, gently smoothing the tops with a spatula.
- Prepare Topping: Mix the melted butter, granulated sugar, and cinnamon in a small bowl. Sprinkle this cinnamon sugar topping evenly over each cupcake.
- Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a nice balance of sweetness and acidity.
- Be careful not to overmix the batter to keep the cupcakes light and tender.
- Make sure the apple filling is cool before adding it to the batter to prevent it from sinking or causing the batter to become too wet.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For a dairy-free version, substitute butter with a plant-based spread and use almond or oat milk instead of whole milk.
