Apple Pie Cupcakes That Will Thrill
These cupcakes have only the best from the baking world - rich, aromatic filling, spongy, airy cake, and creamy frosting. What more to ask for, right? They are ready in a swift and even better the next day! 10/10 recommendation for all my fellow apple pie lovers!
Equipment
- 1 cupcake tin
Ingredients
Cupcake Batter
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder (That's one packaging.)
- 1 egg
- ½ cup oil
- ½ cup milk
- 1 tbsp vanilla extract
Apple Pie Filling
- 4 apples (medium size)
- ¾ cup brown sugar
- 1-2 tsp cinnamon
- 1 tbsp cold water
- 1 tbsp vanilla instant pudding (or corn starch)
Frosting
- 1 cup butter (unsalted)
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 5 cups powdered sugar
- 4-6 tbsp heavy whipping cream
Instructions
Making the Cupcake Batter
- Prepare one large bowl and combine all the dry ingredients in it: flour, sugar, and baking powder.
- Make a hole in the middle and pour all the wet ingredients: an egg, milk, oil, and a splash of vanilla.
- Fuse everything with a whisk until the batter is smooth but thick – thicker than the one for pancakes, but still able to pour.
Baking
- Transfer the batter into the lined cupcake tin and fill each one to 2/3 so they can hold the shape while baking.
- Bake for 20 minutes or so at 360 °F (180 °C).
- Check the doneness with a toothpick, you’re aiming for no or a few crumbs. Also, I like to remove them from the tin immediately, so they don’t dry out. Let them cool a bit on the wire rack before filling, so the inside can stiffen a bit.
Making the Apple Pie Filling
- Peel the apples, core them, and cut them into cubes. Transfer them to the pot and sprinkle some brown sugar and cinnamon.
- Heat the pot over medium and let the apples release their juices. Simmer them for about 10 minutes, until they become soft.
- Dilute some vanilla instant pudding in a tablespoon of water and pour it into the apples. Simmer the mixture a few moments more while stirring until it reaches a silky, slightly thick consistency.
Making the Frosting
- Use a mixer to combine room-temperature butter, cinnamon, and a pinch of salt into a frothy, airy consistency.
- Add powdered sugar, one tablespoon at a time, until everything is impeccably combined.
- Include some heavy whipping cream till the consistency is smooth and creamy. Just pour as much as you want and mix to perfection.
Assembling the Cupcakes
- Remove the middle of the cupcakes. The cone-shaped hole is enough to stuff 2-3 teaspoons of apple filling.
- Top them with buttercream and decorate as you wish.
Notes
How to Store Apple Pie Cupcakes?
These cupcakes are better the next day because they infuse all the juices and moistness of apple filling. Store them in airtight containers if frosted, if not, wrap them in plastic foil. They will be good in the fridge for about a week and at room temperature for about 3 days. Also, I wouldn’t recommend freezing them because of the apple inside, as it tend to become a tad mushy.Nutrition
Serving: 1cupcakeCalories: 674kcalCarbohydrates: 107gProtein: 3gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 276mgPotassium: 140mgFiber: 2gSugar: 87gVitamin A: 616IUVitamin C: 3mgCalcium: 104mgIron: 1mg