Apple Pie Cupcakes

These Apple Pie Cupcakes have a surprise center of apple pie filling topped with a creamy maple vanilla frosting. Individual Apple Pie A'La Mode servings and you don't have to make a crust or deal with melted ice cream!

For this recipe I used cake flour and egg whites to create a light fluffy crumb on the cupcake. Maple vanilla buttercream and apple pie filling can be very rich, so a lighter cupcake texture creates a great balance.

Tips for Apple Pie Cupcakes

• Use Cake Flour for a fluffier cake.
• Cake Flour can be substituted for All Purpose Flour by measuring 1 Cup minus 2 tablespoon of All Purpose Flour for every 1 Cup of Cake Flour ( for this recipe that would be 3 Cups All Purpose Flour minus 6 Tbsp).
• Let cupcakes cool completely before cutting center.
• Using a melon ball scoop, or a small ¾-1 inch cookie cutter, remove a small amount of the center of each cupcake from the top dome.
• Fill with apple pie filling enough to create a level surface with the remaining top of the cupcake.
• Pipe frosting over entire surface of cupcake.

Tips for Maple Vanilla Buttercream Frosting

• Make your frosting after you fill your cupcakes so its fresh!
• Use room temperature butter
• Whip vanilla and butter until fluffy
• Then add your maple syrup. I prefer amber color, but any maple syrup will do!
• Slowly add powdered sugar a cup at a time to prevent a cloud of sugar dust all over your kitchen!

Tips for Frosting your Apple Pie Cupcakes

• Use a #4B  Star Tip to create a tight swirl
• Trim end of plastic piping bag
• Place tip into bag and push towards open tip, exposing metal star tip
• Fill bag with maple vanilla buttercream using a spatula
• Twist bag at the larger open end to prevent leaking
• Squeeze buttercream towards decorating tip
• Keep pressure at thickest part of bag to help frosting pipe more fluidly
• Pipe starting on the edge of cupcake spiraling inwards towards the center
• Finish by continue to squeeze frosting, pressing gently down and then pulling up (releasing pressure on piping bag)to create a chocolate tip on the cupcake.
• Stir together 1 tablespoon Cinnamon Powder with 2 tablespoon Sugar and sprinkle across frosting.

Another Cupcake Recipe to Try is the Chocolate Espresso Banana Cupcakes!!

Surprise Apple Pie Cupcakes

author: Jenn Davis

These Apple Pie Cupcakes have a surprise center of apple pie filling topped with a creamy maple vanilla frosting, and sprinkle of cinnamon sugar.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 18 cupcakes

Ingredients

 

Cupcake

• 3 Cups (360 g) Cake Flour
• 1 ¼ Cups (250 g) Granulated Sugar
• 2 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 ½ teaspoon Ground Cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 Cup (16 Tbsp) softened unsalted butter
• 4 Egg Whites
• 2 tsps vanilla extract
• ½ Cup (125 g) Unsweetened Apple Sauce
• 1 Cup (250 ml) Unsweetened Almond Milk

Apple Pie Filling

• 3 Large Granny Smith Apples Peeled and Chopped into small pieces
• 3 tablespoon Water
• 2 tablespoon Unsalted Butter
• 1 ½ teaspoon Ground Cinnamon
• ¼ teaspoon Nutmeg
• ⅓ Cup (66 g) Granulated Sugar
• 1 tablespoon + 2 teaspoon Cornstarch
• 2 tablespoon Water

Maple Vanilla Buttercream

• 1 Cup (16 Tbsp) Softened Unsalted Butter
• 1 tablespoon Vanilla Extract
• 3 tablespoon Maple Syrup
• ½ teaspoon Salt
• ¼ Cup (60 ml) Heavy Whipping Cream
• 4-5 Cups (500-625 g) Powdered Sugar

Instructions

 

• Preheat Oven to 350 F (176 C) and line cupcake pan wells with 12 paper liners. (This recipe makes 18 cupcakes, so you can add a second pan with 6 liners or reuse the first pan.)
• Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Set aside.
• In the bowl of a stand mixer with whisk attachment, whip butter and vanilla until light and fluffy. (scrape bottom and sides of bowl with spatula as needed)
• Continue on medium speed and add in egg whites one at a time. Whip until fluffy.
• Pour in apple sauce and almond milk.
• Mix until incorporated.
• Pour wet mixture into large bowl of dry ingredients. Stir by hand with a whisk until smooth batter forms.
• Using a 2 tablespoon ice cream scoop, measure out 1.5 scoops (3 Tbsp) of batter into each cupcake liner. Each liner should be ¾ filled with batter.
• Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
• Place pancake tray on cooling rack for 5 minutes.
• Then remove each cupcake individually placing on rack. Let cupcakes completely cool before frosting.

Make Apple Pie Filling While Cupcakes are Baking

• In a saucepan on medium heat, add apples, butter, spices, sugar and 3 tablespoon of water. Stir slowly until butter is melted, sugar dissolves, and apples begin to soften. (4-5 min)
• Combine cornstarch and 2 tablespoon of water in a cup stirring until liquid.
• Pour in cornstarch mixture.
• Continue to stir until bubbly and thick.
• Remove from heat and set aside to cool.
• Use a ¾ inch melon ball scoop or spoon to remove center from cupcake dome. Fill with apple pie filling, then pipe with frosting!

Make your Maple Vanilla Buttercream

• In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
• Add Maple Syrup, heavy cream, and salt. Continue on medium speed until incorporated.
• Slowly add powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups).
• Scoop buttercream into piping bag with desired decorating tip and pipe onto cupcakes.
• See above for frosting tips!
• Store cupcakes in an air tight container at room temp for 3-5 days.

Nutrition

Calories: 510kcal

course Dessert

cuisine American

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