

Apple Pie Cupcakes with Cinnamon Buttercream
-
Prep45 min
-
Total Time2 hr 30 min
-
Skill LevelBeginnerAmount2 dozen cupcakes
Ingredients
Cupcakes
2-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup firmly-packed light brown sugar
1 cup (2 sticks) butter, softened
3 eggs
1 teaspoon vanilla extract
1-1/4 cups sour cream
Filling
1/4 cup firmly-packed light brown sugar
4 teaspoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 cup (1/2 stick) butter
2-1/2 cups peeled, diced honeycrisp or gala apples (from about 3 medium or 2 large)
2 tablespoons lemon juice (from 1 small lemon)
1/2 teaspoon lemon zest
Cinnamon Buttercream Frosting
1/4 cup heavy whipping cream
1-1/2 teaspoons ground cinnamon, plus more for garnish (optional)
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 cups sifted powdered sugar (confectioners’ sugar)
Tools
2 muffin pans
Cooling rack
Tip 1M
Electric Mixer
Medium Bowl
Large Bowl
Small Bowl
Instructions
Click to mark complete
- Prepare cupcakes. Preheat oven to 350°F. Line muffin pans with baking cups.
- In a medium bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger and allspice.
- In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating one minute.
- Divide batter evenly into prepared cups. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and place the cupcake pan on a cooling grid to cool for 5 minutes. Remove cupcakes from the pan and place on the cooling grid to cool completely.
- Prepare apple pie filling. In a small bowl, stir together brown sugar, cornstarch, cinnamon, salt, ginger and allspice until well combined.
- In a medium saucepan, melt butter over medium heat. Add apples, lemon juice and zest and cook 3-4 minutes, until apples are tender. Add brown sugar mixture and cook, stirring constantly, 1-2 minutes until liquid is thick, syrupy, and thoroughly coats the apple pieces. Pour apple mixture into a medium bowl and let cool completely, stirring mixture occasionally.
- Prepare frosting. In a small microwave-safe bowl, combine cream and cinnamon. Microwave 30 seconds or until hot. Let stand until it has cooled to room temperature. It will thicken to a paste-like consistency.
- In a large bowl, beat butter and cream mixture with an electric mixer on medium speed until smooth, about 30 seconds. Add vanilla and salt; beat until combined. Add sugar, 1 cup at a time, beating until smooth. Beat 1 minute longer, until light and fluffy.
- Assemble apple pie cupcakes. Core a 1 in. piece out of the middle of the cupcake using a paring knife. Fill with each cupcake with about 1 tablespoon filling.
- Prepare decorating bag with tip 1M and cinnamon buttercream frosting. Pipe a rosette of icing on top of cupcake then sprinkle with additional cinnamon, if desired.
Notes
How To
Reviews
Enjoyed this recipe?Why not try one of these!
-
Beginner
-
Beginner
-
Beginner
-
Cinnamon Apple Tart
$0.00 -
-
Dutch Apple Pie
$0.00 -
Autumn Apple Pie
$0.00 -
Beginner
-
-
Beginner
-
Beginner
-
Beginner
-
Cinnamon Apple Tart
$0.00 -
-
Dutch Apple Pie
$0.00 -
Autumn Apple Pie
$0.00 -
Beginner
-
-
Beginner
-
Beginner
-
Beginner
-
Cinnamon Apple Tart
$0.00 -
-
Dutch Apple Pie
$0.00 -
Autumn Apple Pie
$0.00