These apple pie cupcakes are a perfectly spiced vanilla cupcake filled with a delicious caramelized apple pie filling and then topped with silky cinnamon buttercream and a dollop of apple pie filling. The perfect handheld fall treat and a lot easier than a full apple pie!
2medium applespeeled and chopped into ¼ inch pieces, about 2 cups
1 ¼cupsall-purpose flour
¾cuplight brown sugarpacked
6tbspunsalted butterroom temperature
¾cupmilk whole or 2%
1cupunsalted butter room temperature
2-3tbspmilkwhole or 2%
In a small saucepan on medium heat, combine chopped apples, brown sugar, butter, lemon juice and salt.
Stir until the butter and brown sugar have melted and the mixture starts to boil, about 3 minutes.
Mix 1 tsp cornstarch with 1 tsp water and pour into apple mixture. Continue to boil while stirring for another 2 minutes or until filling slightly thickens.
Remove from the heat and allow the filling to cool completely.
Preheat oven to 350 degrees and line a cupcake pan with paper liners.
In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cardamom, allspice and salt. Set aside.
In a stand mixer or in a large bowl and a hand mixer, cream together butter and brown sugar for about 4 minutes until light and fluffy on medium/medium-high speed.
Add the egg, mixing well and scraping the sides of the bowl.
In a small bowl or pourable measuring cup, whisk together milk and vanilla. Set aside.
Starting with the dry ingredients, add about ⅓ to the butter mixture and beat until combined.
Add half of the milk and mix well. Continue alternating dry and wet ingredients, ending with the dry ingredients.
Pour batter into each cupcake liner filling about ⅔ full. Bake for about 16 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
Using a stand mixer or mixing bowl and hand mixer, beat room temperature butter until creamy.
Gradually add the powdered sugar, mixing well.
Add cinnamon, vanilla and 2 tbsp of milk.
Mix at medium speed for 2 minutes until light and fluffy. Add an additional tbsp of milk if frosting is too thick.
Using a knife or cupcake corer, cut a hole in the center of each cupcake making sure not to go down all the way to the bottom of the cake.
Spoon the apple filling into each cupcake, level with the top.
Frost the cupcakes with frosting using either a knife or a piping bag and piping it on each cupcake.
If desired, make a well in the top of the frosting and add more apple filling on top of each cupcake.
Store cupcakes tightly covered at room temperature for up to 2 days or in the refrigerator for 4-5 days. Remove from the refrigerator about 30 minutes before serving to allow the buttercream to come to room temperature.
Keyword apple pie filling, cinnamon buttercream, cupcake, filled cupcakes, spice cake