Apple Pie Cupcakes

Apple Pie Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream (or plain Greek yogurt)

• 1 cup peeled and finely chopped apples (about 1 medium apple; Granny Smith or Fuji work well)

For the Apple Pie Filling (optional but recommended):

• 2 medium apples, peeled and chopped into small pieces

• 2 tablespoons unsalted butter

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Cinnamon Cream Cheese Frosting:

• 8 oz (1 package) cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

Instructions

Step 1: Prepare the Apple Pie Filling (optional)

1. In a medium skillet, melt butter over medium heat.

2. Add chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well.

3. Cook for about 8-10 minutes until apples soften and mixture thickens slightly.

4. If it’s too watery, add the cornstarch slurry and cook another 1-2 minutes until thickened.

5. Remove from heat and let cool completely.

Step 2: Make the Cupcake Batter

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture. Mix just until combined.

6. Fold in the chopped apples gently.

Step 3: Assemble and Bake

1. Spoon a small amount of batter into each cupcake liner (about 1/3 full).

2. Add about 1 teaspoon of the cooled apple pie filling into the center of each cupcake.

3. Top with remaining batter to fill each liner about ¾ full.

4. Bake for 18-22 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out clean.

5. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cinnamon Cream Cheese Frosting

1. Beat the softened cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar, mixing on low speed to combine, then on high speed until fluffy.

3. Mix in vanilla extract and cinnamon until evenly incorporated.

Step 5: Frost and Serve

1. Once cupcakes are fully cooled, frost them with the cinnamon cream cheese frosting using a piping bag or a knife.

2. Optional: Sprinkle a little cinnamon or crushed graham crackers on top for extra flavor and decoration.

Tips:

• Use tart apples like Granny Smith for a nice balance with the sweetness.

• If you want extra texture, add some chopped nuts like pecans to the batter or topping.

• These cupcakes store well in the fridge for 3-4 days.

Would you like me to help you with any variations or decorating ideas