Apple Pie Cupcakes

Apple Pie Cupcakes

We have been going a bit overboard with apple recipes this past week. My kiddos start school really early this year and since back to school always has fall on my mind, I have been baking up a storm.  I grew up in upstate NY and school never started until the Wednesday after Labor Day. I really am not liking this new schedule the school has decided on. I had a nice mid August summer vacation planned and these new dates really messed with all of that.

My kiddos really enjoyed the Apple Pie Fries I shared on Wednesday. They actually requested that I make them again today. When I mentioned apple pie cupcakes, they quickly agreed that cupcakes would make for a great evening dessert.

When the kiddos were younger, I never did much baking. It always seemed too crazy to try to focus on any dessert besides what I could purchase from the bakery. I then evolved into what I call a convenience baker, ha ha. I like to take store bought

Apple Pie Cupcakes
These cupcakes are super delicious and easy to make. A total crowd pleaser at a party or a special occasion treat.

Prep Time:10 mins
Cook Time:20 mins
Cooling Time:10 mins
Total Time:40 mins

mixes, dough, etc and put a fun twist on them. One of my favorite fall cupcakes is my Caramel Apple Cupcakes that I shared with you last fall. They are SUPER yum and fun!

Ingredients

For the cupcakes:

•     1 1/2 cups all-purpose flour
•     1/2 teaspoon salt
•     1 tablespoon baking powder
•     1 1/2 cups cake flour sifted
•     pinch of ground cloves
•     pinch of nutmeg
•     1 1/2 tablespoons cinnamon
•     1 cup (2 sticks) unsalted butter, at room temperature
•     2 teaspoons vanilla
•     4 large eggs at room temperature
•     1 3/4 cups sugar
•     1 1/4 cups milk

For the apple topping:

•     1 tablespoon unsalted butter
•     ½ teaspoon ground cinnamon
•     ¼ cup sugar
•     3 cups peeled and chopped apples
•     2 teaspoons cornstarch
•     ¾ cup water plus 2 tablespoons water divided

For the frosting:

•     1 1/2 cups (3 sticks) unsalted butter, at room temperature
•     1 tablespoon vanilla extract
•     4 cups confectioners’ sugar sifted
•     pinch of salt

For the cinnamon-sugar topping:

•     3 tablespoons sugar
•     1 1/2 teaspoons cinnamon

Instructions

To make the cupcakes:

1. Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
2. Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves.
3. 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.
4. 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:

1. 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:

1. 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:

1. Whisk together the 1 1/2 teaspoons cinnamon and 3 tablespoons sugar in a small bowl. Set aside.
2. 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!

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