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Apple Pie Cupcakes Recipe

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4.8 from 16 reviews

Delight in these Apple Pie Cupcakes featuring a tender cinnamon-spiced cake filled with warm apple compote and topped with smooth cinnamon cream cheese frosting. Perfect for a cozy dessert or festive treat.

Ingredients

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

  1. Prepare Apple Filling: In a small pot, combine diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook until apples are tender and liquid has evaporated, stirring often. Add water if it becomes too dry or starts burning. Transfer to a bowl and cool completely.
  2. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Line a 12-hole muffin/cupcake pan with parchment cupcake liners.
  3. Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat softened butter with an electric hand mixer until creamy. Add granulated sugar and beat until fluffy.
  5. Add Eggs and Vanilla: Add eggs one at a time, beating thoroughly after each. Mix in vanilla extract.
  6. Combine Wet and Dry Mixtures: Sift half of the dry ingredients into the wet mixture and mix on low speed just until combined. Add half of the milk and mix again until smooth. Repeat with remaining flour and milk, mixing just until combined and smooth.
  7. Fill Cupcake Liners: Spoon batter into liners filling each about two-thirds full.
  8. Bake Cupcakes: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Cream Cheese Frosting: Beat softened butter until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until smooth and thick.
  10. Fill Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon piping tip and set aside.
  11. Scoop Out Cupcakes: Use a melon baller or knife to scoop out the middle of each cupcake halfway deep.
  12. Fill Cupcakes: Fill each hollow with apple compote. Add a spoonful of apple compote on top, flatten slightly, leaving edges clear.
  13. Pipe Frosting: Using the ribbon piping tip, pipe two crisscross lines of frosting over the apple topping. Switch to an open star tip and pipe a border around the cupcake on top of the lines.

Notes

  • Use tart apples like Granny Smith for a bright, balanced flavor in the compote.
  • If you prefer a smoother filling, cook the apple compote longer to soften apples fully.
  • Milk can be dairy or plant-based depending on dietary preference.
  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Frosting piping tips can be substituted based on available tools for decorative effects.
  • Leftover apple compote can be stored in the refrigerator for up to 3 days.
  • For a gluten-free version, substitute cake flour with a gluten-free flour blend.

Find it online: https://mealsbykate.com/apple-pie-cupcakes-recipe/