These Apple Pie Cupcakes are the perfect fusion of two beloved desserts—apple pie and cupcakes. With a moist and tender spiced cupcake base, they are filled with a sweet and tangy apple pie filling and topped with a rich cinnamon buttercream. Each bite delivers the comforting flavors of a classic apple pie, with the convenience and fun of a handheld treat. Ideal for autumn gatherings, holiday parties, or whenever you’re craving a taste of fall, these cupcakes will delight both pie and cake lovers alike.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Apple Pie Filling:
- 3 medium apples, peeled, cored, and diced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For the Cinnamon Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Apple Pie Filling:
- In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until the apples are tender, about 10 minutes.
- Stir in the cornstarch mixture and cook for another 2-3 minutes until the filling thickens. Remove from heat and let it cool.
- Prepare the Cinnamon Buttercream:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and cinnamon, mixing on low speed until combined.
- Add the vanilla extract and 2 tablespoons of heavy cream, then increase the speed to high and beat until the frosting is light and fluffy. If needed, add the remaining tablespoon of cream to reach your desired consistency.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
- Fill the centers with the cooled apple pie filling.
- Pipe or spread the cinnamon buttercream on top of the filled cupcakes.
- Optional: Garnish with a sprinkle of cinnamon sugar or a small apple slice for decoration.
Enjoy your Apple Pie Cupcakes as a delightful dessert that brings the warmth and flavors of apple pie into a convenient cupcake form!
