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Apple Pie Cupcakes Recipe

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4.1 from 5 reviews

Delightful Apple Pie Cupcakes featuring tender spiced apple filling baked into moist cinnamon nutmeg cupcakes, topped with a luscious stabilized whipped cream swirl. A perfect fusion of classic apple pie flavors and individual cupcake ease, ideal for gatherings or cozy treat moments.

Ingredients

Apple Filling

  • 3 tablespoons granulated sugar
  • 3 medium Granny Smith apples, cored, peeled and diced small
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 teaspoons all-purpose flour

Cupcakes

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup (170 g) unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk

Stabilized Whipped Cream

  • 2 ounces cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  1. Prepare Apple Filling: In a medium bowl, combine diced apples, granulated sugar, lemon juice, cinnamon, and salt. In a medium pan over medium heat, melt the butter. Add the apple mixture and cook, stirring frequently for 8-10 minutes until apples are tender and liquid bubbles. Stir in the flour and continue cooking until the mixture thickens. Remove from heat and let cool completely.
  2. Make Cupcake Batter: Preheat oven to 350°F and line a 12-cup muffin tin with liners. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In a stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Alternately add the flour mixture and milk in two additions each, mixing just until incorporated.
  3. Fill and Bake Cupcakes: Divide batter evenly into muffin cups. Spoon about 2 teaspoons of cooled apple filling on top of each. Bake for 24-26 minutes, or until a toothpick inserted near edge comes out clean. Let cool for a few minutes in pan then transfer to a wire rack to cool completely.
  4. Prepare Stabilized Whipped Cream: Chill the mixer bowl and whisk attachment in freezer for 15 minutes. Beat softened cream cheese and sugar on medium-high until smooth. With mixer off, add heavy cream then beat on medium speed until soft peaks form. Scrape the bowl bottom with spatula to blend cream cheese fully. Continue to beat on medium until stiff peaks form. Add vanilla extract and a pinch of salt, gently mixing without overbeating.
  5. Decorate Cupcakes: Transfer whipped cream into a piping bag fitted with a decorative tip and pipe swirls atop each cooled cupcake.

Notes

  • Ensure apple filling is completely cooled before adding it to cupcake batter to prevent sinking and uneven baking.
  • Using Granny Smith apples provides a nice tart flavor that balances the sweetness of cupcakes.
  • Chilling the mixer bowl before whipping cream helps achieve maximum volume and stiffness.
  • For added texture, consider sprinkling a few chopped nuts or cinnamon sugar on top of the cream swirl.
  • Store cupcakes refrigerated due to stabilized whipped cream topping; allow to come to room temperature before serving for best flavor.

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