Apple Pie Cupcakes Recipe

Apple pie cupcakes recipe. Learn how to make these fluffy, moist, and delicious apple cupcakes with apple pie filling and vanilla cream cheese frosting drizzled with caramel.

Active time: 45mins | Cook time: 25mins | Yield: 10-12 cupcakes

Ingredients:

For the Apple Cupcakes:

• 1 1/2 cups (180g) All-purpose flour
• 1 1/2 tsp (6g) Baking powder
• 1/4 tsp (1g) Salt
• 180g (about 1 1/2 cups) Apples – peeled, cored, and diced
• 1 Large egg at room temperature
• 1/2 cup (100g) Granulated sugar
• 1/4 cup (55g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
• 1 Tbsp (15g) Lemon juice (it will prevent the apples from browning)

For the Apple Filling:

• 1/3 cup (80g) of Water
• 1 Tbsp (8g) Cornstarch
• 240g (about 2 cups) Apples – peeled, cored, and diced
• 1/4 cup (50g) Granulated sugar
• 2 tsp (10g) Lemon juice
• 1/4 tsp Cinnamon (optional)

For the Cream Cheese Frosting:

• 1/2 cup (113g) Unsalted butter at room temperature
• 1 cup (135g) Powdered sugar
• 1 tsp (5g) Vanilla Extract
• 1 1/4 cups (280g) Full fat cream cheese at room temperature

For the Caramel Drizzle:

• 1/4 cup (60g) Heavy cream
• 1 Tbsp (14g) Unsalted butter
• 1/2 cup (100g) Granulated sugar

Video:

Directions:

For the Apple Cupcakes:

1. Line a muffin pan with paper liners. Set it aside.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cupcakes.
3. Sift the flour, baking powder, and salt in a large bowl. Whisk to combine and set it aside.
4. Combine the apples, egg, sugar, oil, and lemon juice into a blender. Blend for about 2 minutes until well combined and smooth.
5. Pour the mixture over the dry ingredients and whisk gently until just combined. Don’t overmix the batter.
6. Divide the batter among the paper liners, about 2/3 full.
7. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool for about 5 minutes and transfer them to a wire rack to cool completely at room temperature.
9. Remove the center of the cupcakes using an apple corer or small spoon.

For the Apple Filling:

1. Combine the water and cornstarch in a small bowl. Stir until completely dissolved. Set it aside.
2. Place the apples, sugar, lemon juice, and cinnamon in a large saucepan. Cook over medium heat, stirring occasionally until the apples are soft.
3. Pour the cornstarch mixture over the apples and quickly stir for about 1 minute until the liquid thickens. Note: the cornstarch may sink to the bottom of the bowl, so make sure to stir the mixture before pouring it over the apples.
4. Let the filling cool at room temperature and fill the center of the cupcakes.

For the Cream Cheese Frosting:

1. Combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat for a few minutes until light and fluffy.
2. Add the cream cheese and beat until well combined and smooth.
3. If the frosting isn’t thick enough to pipe, refrigerate for about 30-40 minutes or until the desired consistency.
4. Pipe the frosting over the cupcakes and drizzle caramel on top.

For the Caramel Drizzle:

1. Heat the heavy cream and butter together. Set it aside.
2. Place the sugar in a large saucepan. Stir over low heat until just melted. It may burn very quickly, so be aware!
3. Add the heavy cream mixture, a bit at a time, stirring after each addition until smooth. Be careful while adding the heavy cream because it will bubble vigorously, and sugar becomes extremely hot when melted!
4. Let it cool completely at room temperature.
5. Note: You can use milk instead of heavy cream like I did, but the caramel won’t be so stable.

Keep the cupcakes refrigerated and remove them from the fridge about 1 hour before serving.

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