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Apple Pie Cupcakes

Delight in these portable apple pie cupcakes that combine the flavors of traditional apple pie with the convenience of a cupcake.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 4 small small tart apples (peeled, cored, and finely diced) Choose tart varieties like Granny Smith for best flavor
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water
Cupcake Batter
  • 185 g cake flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 115 g unsalted butter (softened to room temperature)
  • 200 g granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 150 g milk (dairy or non-dairy)
Cinnamon Cream Cheese Frosting
  • 60 g unsalted butter (softened to room temperature)
  • 125 g cream cheese (softened to room temperature)
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Method
 

Apple Filling
  1. In a saucepan, mix diced apples, brown sugar, cornstarch, and ground cinnamon.
  2. Add water and cook over medium heat until the mixture thickens. Set aside to cool.
Cupcakes
  1. Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together cake flour, baking powder, ground cinnamon, and salt.
  3. In another bowl, cream together unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, then stir in vanilla extract and milk.
  5. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
  6. Fill each cupcake liner halfway and then add a spoonful of the cooled apple filling.
  7. Top with more batter until 2/3 full. Bake for about 20-25 minutes or until golden.
Cinnamon Cream Cheese Frosting
  1. Beat together softened cream cheese and butter until smooth.
  2. Gradually mix in powdered sugar, ground cinnamon, and vanilla extract.
Assemble the Cupcakes
  1. Once the cupcakes are cool, top them generously with the cinnamon cream cheese frosting.

Notes

Keep your cupcakes fresh by storing them in an airtight container. They can be refrigerated for up to 5 days, or frozen for about 3 months.