Description
Delight in these Apple Pie Cupcakes that combine the warm, comforting flavors of classic apple pie with the convenience and fun of cupcakes. Featuring a moist, cinnamon-spiced cake base and a luscious apple pie filling topping, these cupcakes are finished with a creamy cinnamon nutmeg butter frosting, perfect for any occasion or dessert craving.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup apple pie filling, homemade or store-bought, finely chopped
- 1 teaspoon lemon juice
Topping
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugar: Using an electric mixer in a large bowl, cream the softened unsalted butter with granulated sugar until light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture. Mix only until just combined to avoid overmixing.
- Prepare Apple Filling: In a small bowl, mix the finely chopped apple pie filling with lemon juice to prevent the apples from browning and to add a subtle tartness.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full for room to rise, then top each with a spoonful of the prepared apple pie filling.
- Bake Cupcakes: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Cinnamon Nutmeg Butter Topping: Beat the softened butter until creamy, then gradually add the confectioners’ sugar, cinnamon, and nutmeg. Beat in milk until the frosting is smooth and spreadable.
- Frost Cupcakes: Once the cupcakes have fully cooled, spread a generous layer of the cinnamon nutmeg butter over the top of each cupcake.
- Optional Garnish: Add a decorative slice of fresh apple or a sprinkle of ground cinnamon atop the frosting to enhance presentation and flavor.
Notes
- You can use store-bought apple pie filling for convenience or make your own for a fresher taste.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
- Adding a pinch of nutmeg and cinnamon to the batter enhances the classic apple pie flavor.