Apple Pie Cupcakes
User Reviews
5.0
6 reviews
Excellent
Apple Pie Cupcakes
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These apple pie cupcakes are moist, soft, and flavor-loaded cupcakes filled with everything we love about apple pie (and actual apple filling)!
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Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon apple pie spice
- ½ cup milk
- ½ cup canola oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
For the Apple Filling
- 2 large granny smith apples peeled and finely chopped
- ½ cup light brown sugar
- 3 tablespoons butter
- 1 teaspoon apple pie spice
For the Buttercream Frosting
- 1 tick unsalted butter softened
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
- 1 teaspoon apple pie spice
Instructions
Making the Cupcakes
- Preheat oven to 350° F.
- Line muffin pan with paper liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and apple pie spice.
- Add the milk, oil, eggs, and vanilla extract and whisk until smooth.
- Spoon batter into muffin tin holes about ⅔ full. (use a ¼ cup measuring cup to get equal amounts).
- Set aside
- In a small bowl, and mix streusel topping ingredients of flour, butter, and sugar together
- Sprinkle about 2 teaspoons of the streusel over each cupcake.
- Bake for 15-16 minutes or until a toothpick inserted into the center clean when removed.
- Transfer the cupcakes to a wire rack to cool.
- Make the filling and frosting.
Making the Apple Pie Filling
- In a small pan, add the diced apples, brown sugar, butter, and apple pie spice..
- Cook at medium heat for 10-12 minutes stirring often until the apples are tender and the sauce thickens.
- Set aside for approximately 10 minutes to cool
Making the Buttercream Frosting
- Add the butter and vanilla to the bowl of a stand mixer.
- Using the paddle attachment, mix on medium speed until creamy and smooth.
- Reduce the mixer to low speed and gradually add the powdered sugar and apple pie spice.
- Once all sugar and spice are added scrape down the sides, increase the speed to medium and beat for 2 additional minutes until fluffy.
- Place the icing into piping bag fitted with the tip of your choice of tip (The Wilton 2A is a nice tip to use for cup cake frosting).
Assembling the cupcakes
- Once the cupcakes have completely cooled, scoop about a tablespoon sized hole, about one inch in diameter, out of the center of each cupcake. (You can use a tablespoon cookie dough scoop, melon baller, or cut a circle with a knife and gently scoop with a teaspoon )
- Add 2 teaspoons of the apple filling and then top with icing.
Equipments used:
Notes
- Store any leftover cupcakes in an airtight container in the refrigerator for 3-4 days. Allow to come to room temperature if desired before eating.
- Make sure to measure your flour using the spoon and level technique. Adding too much flour can result in dense cupcakes.
- Substitute light brown sugar for white sugar in cupcakes if desired.
- Use regular cinnamon instead of apple pie spice.
- For lower calorie version, substitute equal amount of unsweetened applesauce for the oil.
- Substitute low fat or fat free milk or any non-dairy milk like almond milk, oat meal, soy milk, etc.
- Use gluten-free one-to-one flour like Bob's Red Mill if desired.
- Use other tart apples like Macintosh or Cortland apples instead of granny smith apples if preferred
- Use a hand-held electric mixer with regular beaters if necessary.
- Add a teaspoon of cinnamon to the frosting if desired.
- Use canned apple pie filling for a speedier preparation but you may need to drain any excess cause to prevent cupcakes from getting too moist.
Nutrition Information
Show Details
Serving
1cupcake
Calories
495kcal
(25%)
Carbohydrates
69g
(23%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
47mg
(2%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
486IU
(10%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 495kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 47mg | 2% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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