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!
Servings: 12 cupcakes
Calories: 306kcal
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