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–+ servings
Apple Pie Cupcakes

Irresistible Apple Pie Cupcakes with Cinnamon Cream Frosting

Delight in the warm flavors of fall with these Apple Pie Cupcakes, featuring a spiced apple filling and creamy frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Apple Filling
  • 4 small tart apples Granny Smith or Honeycrisp works perfectly.
  • 30 g brown sugar Adds sweetness and enhances caramelization.
  • 2 teaspoons cornstarch Acts as a thickener.
  • 1 teaspoon ground cinnamon Essential for warm, spiced flavor.
  • 50 g water Helps cook down the apple filling.
For the Cupcakes
  • 185 g cake flour Creates a soft, fluffy texture.
  • 1.5 teaspoons baking powder Ensures light, airy cupcakes.
  • 0.5 teaspoon salt Balances sweetness.
  • 115 g unsalted butter Use at room temperature.
  • 200 g granulated sugar Sweetens the cupcakes.
  • 3 large eggs Room temperature for best results.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 150 g milk Dairy or non-dairy alternatives work.
For the Cream Cheese Frosting
  • 60 g unsalted butter Use at room temperature.
  • 125 g cream cheese The heart of the frosting.
  • 75 g powdered sugar Sweetens and smoothens frosting.
  • 1 teaspoon ground cinnamon Enhances flavor.

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • Spoon
  • Oven

Method
 

Step‑by‑Step Instructions
  1. In a medium pot, combine diced apples, brown sugar, cornstarch, ground cinnamon, and water. Cook over medium heat, bringing to a boil and simmering for about 10 minutes until apples are tender.
  2. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  3. In a large mixing bowl, whisk together cake flour, baking powder, ground cinnamon, and salt.
  4. Cream the softened unsalted butter until light and fluffy. Gradually add granulated sugar, then eggs one at a time, and stir in vanilla extract.
  5. Gently mix the dry ingredients into the wet mixture, alternating with milk until just combined.
  6. Spoon the batter into cupcake liners, filling them about two-thirds full.
  7. Bake for 20 minutes, or until a toothpick comes out clean. Let cool for 5-10 minutes before transferring to a wire rack.
  8. Beat together the softened unsalted butter and cream cheese until smooth. Gradually add powdered sugar, ground cinnamon, and mix until thick.
  9. Once the cupcakes are cooled, scoop out a portion from the center and fill with cooled apple compote, then pipe cream cheese frosting on top.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for optimal mixing and texture. Test cupcakes for doneness early to prevent overbaking.

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