Apple Pie Cupcakes
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Apple Pie Cupcakes
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These apple pie cupcakes are a moist, spiced cake, filled with a dreamy apple pie filling, and topped with sweet and crunchy streusel and smooth spiced buttercream frosting.
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Ingredients
For cupcake:
- 1-½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon apple pie spice
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For streusel topping:
- ¼ cup + 2 tablespoons all-purpose flour
- 3 tablespoons butter softened
- 2 tablespoons granulated sugar
For the Apple Filling
- 2 large granny smith apples peeled and chopped
- ½ cup light brown sugar
- 3 tablespoons butter
- 1 teaspoon apple pie spice
For frosting:
- 1 stick butter softened
- 1 teaspoon pure vanilla extract
- 2-½ cups powdered sugar
- 1 teaspoon apple pie spice
Instructions
For cupcake
- Preheat your oven to 350 degrees F and line 12 muffin tins with paper liners or spray them with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and apple pie spice.
- Add the vegetable oil, milk, eggs, and vanilla and whisk until no large lumps remain.
- Divide the batter between the muffin tins, filling each one about ⅔ of the way full (I use a ¼ cup cookie scoop to ensure they’re all the same size). Set the cupcakes aside while you make the streusel.
For streusel topping
- In a small bowl, combine the flour, butter, and sugar.
- Sprinkle about 1-2 teaspoons of the streusel over each cupcake.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool while you make the filling and frosting.
For apple filling
- Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat.
- Cook, stirring often, for 10-12 minutes or until the apples are soft and the sauce has thickened into a caramel consistency.
- Set aside until ready to use.
For frosting
- Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is smooth and creamy.
- With the mixer on low speed, slowly add the powdered sugar and apple pie spice a little at a time.
- Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed.
- Beat the icing for 2 minutes, or until it is smooth and fluffy.
- Transfer to a piping bag fitted with your choice of tip (I used a Wilton 2A) and set aside until ready to assemble.
Assembly
- Once the cupcakes have cooled, scoop a small hole out of the center of each one.
- Fill the holes with the apple filling (about 2 teaspoons) and place the cake back on top.
- Pipe the icing on top and garnish with a sprinkle of cinnamon.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.
Equipments used:
Nutrition Information
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Serving
1cupcake
Calories
401kcal
(20%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
13g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
168mg
(7%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 401kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 168mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
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