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Apple Pie Cupcakes

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Prep Time 35 minutes
Bake Time 16 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

Cupcakes
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp granulated sugar
  • ¼ tsp brown sugar
  • ⅓ cup neutral oil
  • ½ cup sour cream
  • 2 large eggs
  • 2 tsp vanilla
  • ¼ cup milk
Apple Filling
  • 2 medium apples, finely diced
  • 1 tbsp butter
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 2 tsp cornstarch
  • 1 tbsp cold water
Frosting
  • 4 oz block cream cheese
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon

Method
 

  1. Make the Apple Filling
    Melt butter in a saucepan over medium heat. Add apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice; cook for 5–7 minutes. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy. Cool completely.
  2. Prepare the Pan
    Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  3. Make the Batter
    Whisk the dry ingredients in one bowl and the wet ingredients in another. Add dry to wet and mix gently just until combined; avoid overmixing.
  4. Bake
    Divide batter among liners, filling each about ⅔ full. Bake for 16–18 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool completely.
  5. Make the Frosting
    Beat butter until smooth, then mix in cream cheese. Gradually add powdered sugar, cinnamon, vanilla, and salt. Add milk or cream 1 teaspoon at a time if needed.
  6. Fill the Cupcakes
    Core the center of each cooled cupcake without cutting through the bottom. Spoon in 2–3 teaspoons apple filling, reserving some for topping.
  7. Frost and Finish
    Pipe or spread frosting over the cupcakes, then top with reserved apple filling. Finish with cinnamon, chopped pecans, or caramel drizzle if desired.