Apple pie cupcakes are a great way to pretend like we’re going to portion control (but then we just have 5 cupcakes). It’s the thought that counts, right?! They’re the perfect fall dessert and a great treat for Thanksgiving! Read on for the complete recipe.
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Things You’ll Need
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2 large apples (Granny Smith or similar)
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2/3 cup plus ¼ cup granulated sugar, divided
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1 tablespoon lemon juice
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1 ¼ teaspoons cinnamon, divided
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½ teaspoon nutmeg, divided
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1 teaspoon salt
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2 tablespoons butter
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1 ½ cups plus 2 tablespoons all-purpose flour
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¼ cup brown sugar
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2 large eggs
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½ cup butter, melted
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¼ cup vegetable oil
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2 teaspoons vanilla extract
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½ cup whole milk
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1 ½ teaspoons baking powder
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1 ½ cups heavy cream
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1/3 cup powdered sugar
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Cinnamon for sprinkling, if desired
Step 1
Peel, core and dice the apples.
Step 2
Add the apples, 1/4 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, lemon juice, 1/2 teaspoon salt and 2 tablespoon butter to a sauce pan. Sautee until the butter is bubbly and the apples have softened.
Step 3
Sprinkle with 2 tablespoons flour, then stir until thickened.
Step 4
Add the eggs, 2/3 cup granulated sugar, 1/4 cup brown sugar and the vanilla in a large bowl, and whisk until well combined.
Step 5
Sprinkle with 1 1/2 cups flour, baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and stir to combine.
Step 6
Add the milk and oil. Stir to combine.
Step 7
Add cupcake papers to 12 wells in a muffin tin. Fill about halfway with batter.
Step 8
Using a cookie scoop, add a ball of the apple mixture to the center of the cupcakes.
Step 9
Bake at 350°F for 20-22 minutes or until the cupcakes are puffed on the edges.
Step 10
Add the heavy cream and powdered sugar to a bowl, then beat with a hand mixer until well combined. Once the cupcakes have cooled, pipe the whipped cream onto the cupcakes and sprinkle with cinnamon if desired.
Step 11
Chill until ready to serve.
