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Tray of Apple Pie Cupcakes on a Table with Apples.
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4.74 from 26 votes

Apple Pie Cupcakes

Apple Pie Cupcakes are perfectly spiced, tender cupcakes baked with apple pie filling and topped with stabilized whipped cream. They are reminiscent of a slice of apple pie but in convenient cupcake form!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Apple Pie Cupcakes
Servings: 12 cupcakes
Calories: 306kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Apple 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 (187.5 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup (170 g) unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (122.5 g) whole milk

Stabilized Whipped Cream

  • 2 ounces cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (476 g) heavy cream
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

Apple Filling

  • 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.

Cupcakes

  • 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. Top each with about 2 teaspoons of cooled apple filling.
  • 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.

Stabilized Whipped Cream

  • Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
  • Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
  • With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
  • Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
  • With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
  • Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
  • Transfer the whipped cream to a piping bag fitted with your favorite tip. Pipe a swirl of whipped cream onto each cooled cupcake.

Nutrition

Serving: 1cupcake | Calories: 306kcal