Description
Sweet, spiced apple pie filling nestled inside tender cupcakes, topped with a cinnamon buttercream frosting for a perfect bite of autumn flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 apples, peeled and diced
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 cup water
- 1/2 cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar
- 1 tsp ground cinnamon (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- 2 tbsp milk (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually mix in the dry ingredients, alternating with milk, starting and ending with the flour mixture. Divide the batter evenly into the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the apple pie filling, combine the diced apples, brown sugar, cinnamon, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until the apples are tender and the mixture has thickened, about 5-7 minutes. Let cool.
- For the buttercream, beat the butter until creamy. Gradually add powdered sugar, cinnamon, and vanilla. Mix in milk until smooth and fluffy.
- Once the cupcakes are cool, cut a small hole in the center of each cupcake and fill with apple pie filling.
- Pipe or spread the cinnamon buttercream on top of each cupcake.
Notes
- Use tart apples like Granny Smith for a more balanced flavor.
- Ensure cupcakes are fully cooled before filling and frosting to prevent melting.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
