Description
Delight in these Apple Pie Cupcakes featuring tender spiced apple filling nestled inside moist cinnamon cupcakes, topped with a smooth cinnamon cream cheese frosting. Perfect for a cozy dessert that combines the flavors of a classic apple pie in portable, individual portions.
Ingredients
Scale
Apple Filling
- 4 small tart apples, peeled, cored, and finely diced
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
Cupcakes
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ 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
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
Instructions
- Make the Apple Filling: In a small pot, combine the diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook, stirring often, until apples are tender and liquid has evaporated. If dry or burning, add more water and let it cook off. Transfer to a bowl and cool completely.
- Prep Cupcake Pan and Oven: Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with parchment cupcake liners.
- Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter with an electric hand mixer until creamy. Add granulated sugar and beat until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine Wet and Dry Mixtures: Sift half the dry mixture into the wet ingredients and mix on low speed just until combined. Add half the milk and mix until smooth but not overmixed. Repeat with remaining flour and milk until batter is smooth.
- Fill Cupcake Liners: Spoon batter into liners about two-thirds full.
- Bake Cupcakes: Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.
- Prepare Cinnamon Cream Cheese Frosting: In a bowl, beat butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until smooth and thick.
- Fill Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon tip, set aside.
- Hollow Cupcakes: Use a melon baller or knife to scoop out the center of each cooled cupcake halfway deep.
- Fill with Apple Compote: Spoon apple filling into the hollow center and add a small amount on top, flattening slightly but leaving edges clear.
- Pipe Frosting: Pipe two crisscrossing lines of frosting over the apple topping using the ribbon tip. Switch to an open star tip and pipe a decorative border around the cupcake top.
Notes
- Yield is 12 cupcakes using jumbo parchment liners. Smaller liners may yield more cupcakes. Always fill liners two-thirds full for optimal rise.
- Piping tips used are small ribbon and open star sizes from an off-brand set. For best results, use similar small piping tips or a piping tip set.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
