Apple Pie Cupcakes with Vanilla Buttercream
User Reviews
5
Apple Pie Cupcakes with Vanilla Buttercream
Description
The cupcakes are made by blending cake and all-purpose flours with cinnamon, nutmeg, and cloves, providing a soft crumb and warm spice. Butter and sugar are creamed until fluffy, eggs and vanilla add richness, and milk blends smoothly to create a moist batter. Baked to golden perfection, the cupcakes are topped with an apple topping cooked in butter, cinnamon, and sugar to soften and add sweetness.
The frosting is a classic vanilla buttercream made from butter, confectioners’ sugar, and vanilla extract, crafted to a smooth texture for spreading. The cupcakes are finished by sprinkling cinnamon sugar for added texture and flavor that echoes the spiced cake and apple topping. This recipe proves well-suited for gatherings or dessert featuring familiar apple pie flavors in cupcake form.
Notes advise storing the cupcakes in airtight containers for up to a week in the fridge, but assembled cupcakes with filling do not freeze well. However, components can be frozen separately for up to two months and thawed before assembly.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- pinch nutmeg
- pinch ground cloves
- 1 cup unsalted butter at room temperature
- 1 3/4 cups sugar
- 4 egg at room temperature, large
- 2 teaspoons vanilla
- 1 1/4 cups milk
For the apple topping:
- 1 tablespoon butter unsalted
- 3 cups apple peeled and chopped
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¾ cup water divided, plus 2 tablespoons water
- 2 teaspoons cornstarch
For the frosting:
- 1 1/2 cups unsalted butter at room temperature, 3 sticks
- 4 cups confectioners’ sugar sifted
- 1 tablespoon vanilla extract
- pinch salt
For the cinnamon-sugar topping:
- 1 1/2 teaspoons cinnamon
- 3 tablespoons sugar
Instructions
To make the cupcakes:
- Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
- Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
To make the apple topping:
- While the cupcakes are baking, prepare the apple topping. Heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ¾ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cupcakes.
To make the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 4 minutes, or until light and fluffy.
To assemble:
- Whisk together the 1 1/2 teaspoons cinnamon and 3 tablespoons sugar in a small bowl. Set aside.
- Pipe frosting around the edge of each cupcake, leaving a well for the topping. Sprinkle with cinnamon sugar topping. Divide apple topping evenly among cupcakes. Enjoy!
Notes
- Store apple pie cupcakes in an airtight container at room temperature for 3-4 days or refrigerate for up to one week.
- Assembled cupcakes with apple filling do not freeze well; however, freeze cupcakes, frosting, and apple filling separately for up to two months and thaw before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20to 24 cupcakes
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 492kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 96mg | 32% |
| Sodium | 82mg | 3% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
