Apple Pie Cupcakes
These apple pie cupcakes are full of apple! They are an apple cider cupcake, apple pie filling both on top and filled, and has a cream cheese icing. I also sprinkled cinnamon sugar on top.
Servings: 12 cupcakes
Calories: 478kcal
Ingredients
- 1 cup Apple cider
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 cup Oil canola or vegetable
- 1 cup Light brown sugar packed
- 1/3 cup Unsweetened apple sauce
- 1 tsp Pure vanilla extract
- 1 Large egg room temperature
Apple Filling
- 3 Gala Apples peeled and diced
- 2 TBSP Unsalted butter
- 1/2 cup Light brown sugar packed
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 TBSP Water
- 1 tsp Cornstarch
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 4 oz Cream cheese room temperature
- 3 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Cinnamon sugar for decoration, optional
Instructions
Apple Cider Cupcakes
- Pour the apple cider in a medium saucepan over medium-high heat. Heat for about 15 minutes once it comes to simmer. It needs to reduce down in half to a 1/2 cup. Place in the fridge or freezer to cool down quickly.1 cup Apple cider
- Preheat the oven to 350℉. Place cupcake liners in a 12 cup cupcake pan.
- In a medium bowl, sift the flour. Add the baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.1 3/4 cup All-purpose flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
- In a large bowl, add the oil, brown sugar, apple sauce, vanilla, egg, and reduced apple cider. Mix until combined using a hand whisk.1/2 cup Oil, 1 cup Light brown sugar, 1/3 cup Unsweetened apple sauce, 1 tsp Pure vanilla extract, 1 Large egg
- Add in the flour mixture and mix until just combined, but the flour lumps are mixed in.
- Use a large cookie scoop (3 Tablespoons) to scoop the batter into the cupcake liner. Fill to about 2/3rds full.
- Bake for 17-20 minutes. Bake until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pans for 10 minutes. Then, remove from the pan and place on a cooling rack. Cool completely before decorating.
Apple Pie Filling
- While the cupcakes are baking, start the apple filling. First, peel the apples. Then, dice into small cubes.3 Gala Apples
- In a large saute pan over medium heat, melt the butter. Then, add in the apples, brown sugar, cinnamon, nutmeg, water, and cornstarch. Heat until it comes to a simmer and the juice separates from the apples.2 TBSP Unsalted butter, 1/2 cup Light brown sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 TBSP Water, 1 tsp Cornstarch
- Heat for about 10 minutes, until the sauce has thickened and apples have softened. Then, transfer to a heat safe bowl. Leave on the counter to cool.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set aside.3 cups Powdered sugar
- Using a mixer in a large bowl, beat on high speed for 2 minutes. Scrape the bowl, then add in the cream cheese. Beat on high speed for 1 minute.1 cup Unsalted butter, 4 oz Cream cheese
- Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla. Mix on high speed until creamy.1 tsp Pure vanilla extract
Fill and Decorate
- Use a cupcake corer, or a sharp knife, to cut a hole in the middle of the cupcake about 2/3rds down. You can discard the tops.
- Use a 1/2 Tablespoon to scoop and push in the apple filling into the hole. Fill to the top. If after filling, there is extra sauce on top, dab with a paper towel.
- I used a large piping french star tip to pipe frosting on top of the cupcakes. I made one layer, then did a border around the edge for the second layer to create a hole in the middle for the filling to go.
- Use a 1/2 Tablespoon to top with apple pie filling. Dust with cinnamon sugar. If serving immediately, place in the freezer for 10 minutes to set the frosting.Cinnamon sugar
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 478kcal | Carbohydrates: 83g | Protein: 3g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 34g | Vitamin A: 686IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg