Apple Pie Cupcakes

Apple Pie Cupcakes

Author: Chef Elsa Prep Time: 30 min
Cook Time: 20 min Total Time: 50 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Delicious cupcakes featuring tender apple filling, moist cake base, and cinnamon cream cheese frosting, capturing the essence of traditional apple pie in a perfect portion.

Ingredients

  • For the Apple Filling: 4 small tart apples (peeled, cored, and finely diced) 30 g brown sugar 2 teaspoons cornstarch 1 teaspoon ground cinnamon 50 g water
  • 4 small tart apples (peeled, cored, and finely diced)
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water
  • For the Cupcakes: 185 g cake flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 115 g unsalted butter (softened to room temperature) 200 g granulated sugar 3 large eggs (room temperature) 1 teaspoon vanilla extract 150 g milk (dairy or non-dairy)
  • 185 g cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 115 g unsalted butter (softened to room temperature)
  • 200 g granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 150 g milk (dairy or non-dairy)
  • For the Cinnamon Cream Cheese Frosting: 60 g unsalted butter (softened to room temperature) 125 g cream cheese (softened to room temperature) 75 g powdered sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract
  • 60 g unsalted butter (softened to room temperature)
  • 125 g cream cheese (softened to room temperature)
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
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Instructions

  1. Apple Filling: In a medium saucepan, combine diced apples, brown sugar, cornstarch, cinnamon, and water. Cook over medium heat until apples are tender and mixture thickens. Set aside to cool.
  2. Cupcakes: Preheat the oven to 180°C (350°F) and line a cupcake tin with liners. In a mixing bowl, whisk together cake flour, baking powder, cinnamon, and salt. Cream together softened butter and granulated sugar until light and fluffy. Gradually add eggs, mixing well after each addition. Stir in vanilla extract.
  3. Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  4. Fill each cupcake liner halfway with cupcake batter, add a spoonful of apple filling, then cover with more batter until 3/4 full.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  6. Cinnamon Cream Cheese Frosting: Beat together softened butter and cream cheese until smooth. Gradually add powdered sugar, cinnamon, and vanilla extract, mixing until well combined.
  7. Assemble the Cupcakes: Once cool, frost the cupcakes generously with cinnamon cream cheese frosting. Optionally, decorate with a sprinkle of cinnamon or a thin slice of apple.

Notes

  1. Notes
  2. Storage tips: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.