Description
Delicious Apple Pie Cupcakes combine the classic flavors of apple pie with the convenience of a cupcake. Soft, spiced apple chunks are folded into a moist vanilla cinnamon batter, baked to perfection, and topped with a cinnamon sugar butter glaze. Perfect for dessert or a cozy snack.
Ingredients
Scale
Apple Filling
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Topping
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Apple Filling: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender but still maintain their shape. Remove from heat and set aside to cool.
- Preheat Oven and Line Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing to maintain a tender texture.
- Fill Muffin Cups – First Layer: Spoon about 1-2 tablespoons of the cupcake batter into each prepared muffin cup, filling about halfway.
- Add Apple Filling: Place a spoonful (about 1-2 tablespoons) of the cooled apple filling onto the batter layer in each muffin cup, distributing evenly.
- Fill Muffin Cups – Top Layer: Top the apple filling with about another tablespoon of cupcake batter, covering the apples completely.
- Smooth Tops: Gently smooth the tops of each cupcake with a spatula to ensure even baking.
- Prepare the Cinnamon Sugar Topping: In a small bowl, combine the melted butter, granulated sugar, and ground cinnamon. After baking, this mixture can be brushed or sprinkled on top of the warm cupcakes if desired.
- Bake: Bake the cupcakes in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of flavor and texture.
- Do not overmix the batter to keep the cupcakes tender.
- The cinnamon sugar topping can be applied after baking while the cupcakes are still warm for extra flavor.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives.
