Description
These Apple Pie Cupcakes combine the cozy flavors of spiced apple pie with soft, moist cupcakes topped with a creamy cinnamon cream cheese frosting. Filled with tender apple compote and beautifully decorated with piped frosting, they make a delightful treat perfect for fall or any time you crave a comforting dessert.
Ingredients
Scale
Apple Filling
- 4 small tart apples, peeled, cored, and finely diced
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
Cupcakes
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150 g milk, dairy or non-dairy
Cream Cheese Frosting
- 60 g unsalted butter, softened to room temperature
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Make the Apple Filling: In a small pot, combine diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Remove the cover and cook, stirring frequently, until the apples are tender and excess liquid has evaporated. Add a little water if the mixture starts to dry out or burn. Transfer to a small bowl and allow to cool completely.
- Prepare Cupcake Batter: Preheat the oven to 350°F (175°C). Line a 12-hole muffin pan with parchment cupcake liners. In a small bowl, mix together cake flour, baking powder, cinnamon, and salt. In a large mixing bowl, beat the softened butter with an electric mixer until very creamy. Gradually add granulated sugar and continue beating until fluffy. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
- Combine Wet and Dry Ingredients: Sift half of the dry mixture into the wet ingredients. Mix on low speed just until combined. Add half of the milk and mix again until barely combined. Repeat with remaining flour mixture and milk. Mix until smooth but do not overmix.
- Fill the Liners and Bake: Fill cupcake liners about two-thirds full with batter. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Make the Cinnamon Cream Cheese Frosting: Beat softened butter in a small bowl until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until the frosting is smooth and thick.
- Prepare to Assemble: Transfer frosting to a piping bag fitted with a small ribbon piping tip (or two piping bags if needed). Set aside.
- Hollow Out Cupcakes: Using a small melon baller or knife, scoop out the center of each cupcake about halfway deep to create a small well for filling.
- Fill with Apple Compote: Spoon apple compote into the hollowed center of each cupcake and add another spoonful on top, pressing slightly to flatten. Leave a border around the edge of the cupcake free from filling.
- Pipe the Frosting: With the small ribbon tip, pipe two crisscrossing lines of frosting over the apple filling. Switch to an open star piping tip and pipe a decorative border around the entire cupcake, covering the top and frosting lines.
Notes
- Yield depends on liner size. Using jumbo liners yields 12 cupcakes. Smaller liners may produce more. Always fill liners two-thirds full for even rise without overly domed tops.
- Piping tips used were from an off-brand Amazon set and may vary. Opt for a small ribbon tip and an open star tip for similar results. You can find these tips in craft stores or specialty kitchen shops.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
