Description
These Apple Pie Cupcakes with Cinnamon Frosting combine the beloved flavors of classic apple pie with a moist, tender cupcake base, filled with a warm apple pie filling and topped with a creamy, spiced cinnamon frosting. Perfect for fall gatherings or anytime you crave a comforting, fruity dessert.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the apple pie filling:
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the cinnamon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Make the cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a bowl, whisk together the flour, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine mixtures: Alternate adding the dry ingredients and the milk to the wet ingredients in batches, mixing gently until just combined to avoid overworking the batter.
- Bake cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
- Prepare apple pie filling: In a small saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and cinnamon, cooking until the apples soften, about 5 to 7 minutes. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the mixture thickens. Remove from heat and let cool.
- Fill cupcakes: Use a knife or cupcake corer to remove the center from each cooled cupcake. Spoon or pipe the cooled apple pie filling into the centers of the cupcakes.
- Make cinnamon frosting: Beat the softened butter until creamy. Gradually add powdered sugar, cinnamon, and vanilla extract, continuing to beat until smooth. Add heavy cream or milk a little at a time until the frosting reaches a fluffy consistency.
- Frost cupcakes: Pipe or spread the cinnamon frosting onto the filled cupcakes. Serve immediately or store in the refrigerator up to 3 days.
Notes
- Use tart apples like Granny Smith for an authentic apple pie flavor that balances sweetness.
- These cupcakes are best enjoyed the day they are frosted for optimal freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the apple filling to cool completely before filling the cupcakes to prevent sogginess.
