Apple Pie Cupcakes That Will Thrill
These cupcakes have only the best from the baking world - rich, aromatic filling, spongy, airy cake, and creamy frosting. What more to ask for, right? They are ready in a swift and even better the next day! 10/10 recommendation for all my fellow apple pie lovers!
Equipment
- 1 cupcake tin
Ingredients
Cupcake Batter
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder (That's one packaging.)
- 1 egg
- ½ cup oil
- ½ cup milk
- 1 tbsp vanilla extract
Apple Pie Filling
- 4 apples (medium size)
- ¾ cup brown sugar
- 1-2 tsp cinnamon
- 1 tbsp cold water
- 1 tbsp vanilla instant pudding (or corn starch)
Frosting
- 1 cup butter (unsalted)
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 5 cups powdered sugar
- 4-6 tbsp heavy whipping cream
Instructions
Making the Cupcake Batter
- Prepare one large bowl and combine all the dry ingredients in it: flour, sugar, and baking powder.
- Make a hole in the middle and pour all the wet ingredients: an egg, milk, oil, and a splash of vanilla.
- Fuse everything with a whisk until the batter is smooth but thick – thicker than the one for pancakes, but still able to pour.
Baking
- Transfer the batter into the lined cupcake tin and fill each one to 2/3 so they can hold the shape while baking.
- Bake for 20 minutes or so at 360 °F (180 °C).
- Check the doneness with a toothpick, you’re aiming for no or a few crumbs. Also, I like to remove them from the tin immediately, so they don’t dry out. Let them cool a bit on the wire rack before filling, so the inside can stiffen a bit.
Making the Apple Pie Filling
- Peel the apples, core them, and cut them into cubes. Transfer them to the pot and sprinkle some brown sugar and cinnamon.
- Heat the pot over medium and let the apples release their juices. Simmer them for about 10 minutes, until they become soft.
- Dilute some vanilla instant pudding in a tablespoon of water and pour it into the apples. Simmer the mixture a few moments more while stirring until it reaches a silky, slightly thick consistency.
Making the Frosting
- Use a mixer to combine room-temperature butter, cinnamon, and a pinch of salt into a frothy, airy consistency.
- Add powdered sugar, one tablespoon at a time, until everything is impeccably combined.
- Include some heavy whipping cream till the consistency is smooth and creamy. Just pour as much as you want and mix to perfection.
Assembling the Cupcakes
- Remove the middle of the cupcakes. The cone-shaped hole is enough to stuff 2-3 teaspoons of apple filling.
- Top them with buttercream and decorate as you wish.