Apple Pie Cupcakes
This summer, why not combine the nostalgia of a classic dessert with the whimsical charm of a cupcake? Enter the delightful world of apple pie cupcakes—a treat that promises to be the star of your summer gatherings.
Imagine biting into a fluffy cupcake that holds within it the cozy flavors of a homemade apple pie. The aroma alone, reminiscent of cinnamon-spiced apples intermingling with buttery pastry, is enough to gather smiles around the picnic table. These apple pie cupcakes are more than just a dessert; they’re a novel twist on tradition, a conversation starter, and a surefire way to impress your guests.
Decorating these cupcakes can be as much fun as eating them. Whether you choose a dollop of whipped cream, a sprinkle of cinnamon sugar, or a playful swirl of caramel frosting, each cupcake becomes a canvas for your creativity. And let’s not forget the potential for tiny pastry leaves or mini lattice cutouts sitting atop your creations, adding that final touch of apple pie authenticity.
Hosting a summer barbecue? Imagine the delight when you unveil a tray of these beauties, their sweet fragrance mingling with the savory scents of grilled delights. Planning a picnic in the park? What better way to end a day of sunshine and laughter than with a dessert that encapsulates the essence of summer itself?
So, as the days grow longer and the call of outdoor adventures beckons, consider bringing along a batch of apple pie cupcakes. They’re not just a dessert—they’re a celebration of summer, a homage to timeless flavors, and a testament to the joy of baking. Dive into the sweetness of the season, one apple pie cupcake at a time!
Apple Pie Cupcakes
Ingredients
Apple Pie Filling
- 3 tablespoons granulated sugar
- 3 medium Granny Smith apples cored, peeled and diced small
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 teaspoons all-purpose flour
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- ¾ cup unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
Instructions
- In a medium bowl, mix the apples, granulated sugar, lemon juice, cinnamon, and salt.
- In a medium pan over medium heat, melt the butter. Add the apple mixture and cook, stirring frequently, for 8-10 minutes, or until the apples are tender and the liquid is bubbling.
- Add the flour, and stir until the liquid thickens.
- Remove from heat and let the filling cool completely.
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla.
- Alternating between the flour mixture and milk two times, add each to the creamed butter and sugar, mixing until incorporated.
- Divide the batter evenly among the cups of the prepared muffin tin.
- Bake for about 24-26 minutes, or until an inserted toothpick (around the edge) comes out clean.
- Let the cupcakes cool for a few minutes, then transfer to a rack to cool completely.
- Pipe a swirl of your favorite icing or whipped cream onto each cooled cupcake. Top each with about 2 teaspoons of cooled apple filling.
