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You are here: Home / Recipes / Apple Pie Cupcakes – A Perfect Fall Treat!

November 23, 2019

Apple Pie Cupcakes – A Perfect Fall Treat!

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apple pie cupcake by Around the World in 80 Cakes

I love a good apple pie, especially in the fall, and I much prefer it over pumpkin. Whenever I plan to make a pie I always reach for a recipe from Rose Levy Beranbaum, since she is the queen of pie. When our annual Halloween party rolled around this year I liked the idea making an apple pie, but wanted to make something that’s easier for folks grab. Between everyone wearing costumes, and having a lot of kids in attendance, I thought pie would be too messy. That’s when I decided to try making apple pie cupcakes! I threw this recipe together last minute, so I didn’t get a chance to take step by step pictures, but they are super easy to make.

For the frosting I chose to use canned whipped cream and then made up a batch of my homemade caramel to drizzle on top. The caramel recipe is the same I use for my Stroopwafel filling. That way people could choose to warm their cupcake in the microwave before giving them a squirt of whipped cream. The results were pure Yum! Needless to say they were a hit at the party. These Apple Pie Cupcakes would definitely be a good alternative to pie on Thanksgiving as well.

apple pie cupcake recipe from Around the World in 80 Cakes
apple pie cupcake by Around the World in 80 Cakes
Print

Apple Pie Cupcakes

Course Dessert
Prep Time 40 minutes
Cook Time 20 minutes
Servings 25 cupcakes

Ingredients

Streusel Topping

  • 0.5 cup (2.1 oz) all-purpose flour
  • 1 Tbsp sugar
  • 3 Tbsp brown sugar
  • 0.75 tsp ground cinnamon
  • 4 Tbsp (2oz) unsalted butter, melted

Cake Batter

  • 4 (7 oz) large eggs
  • 0.5 cup (4oz) diced apple
  • 2 tsp lemon juice (optional)
  • 2.75 cups (11.7oz) all-purpose flour lightly spooned into the measuring cup
  • 1 Tbsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 16 Tbsp (8oz) unsalted butter, softened
  • 1.5 cups (10.9 oz) sugar
  • 2 tsp vanilla extract
  • 0.5 cup (4 oz) unsweetened applesauce
  • 0.5 cup milk
  • 2 tsp flour (to toss with apples)

Instructions

Streusel Topping

  1. Combine flour, sugar, brown sugar, and cinnamon in a small bowl.

  2. Melt the 4 Tablespoons of butter in the microwave (or on the stove top). Add the melted butter to the flour mixture and use a whisk to blend together. Set aside until ready to top cupcakes.

Cupcake Batter

  1. Preheat the oven to 350°F. Place the unbroken eggs in a bowl of warm water to bring them to room temperature, set aside

  2. Peel and dice the apples, toss with lemon juice in a small bowl and set aside.

  3. Sift the flour, baking powder, and cinnamon into a mixing bowl. Add the salt and whisk well to combine, set aside.

  4. In the bowl of a stand mixer, fitted with the flat beater, beat the softened butter on medium speed for 1-2 minutes. Scrape down the sides of the bowl.

  5. Add the sugar and vanilla to the butter and mix on low until incorporated, then beat on medium speed for 2-3 minutes until the butter is light a fluffy. Scrape down the sides of the bowl.

  6. Add the eggs one at a time, mixing on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions.

  7. Add the flour mixture to your mixing bowl in 3-4 batches alternating first with the applesauce and then with the milk. Scrape down the sides of the bowl and mix well (about 30-40 seconds) after each addition.

  8. Drain any juices from the diced apples, toss with a little extra flour to coat, then fold into the batter.

  9. Fill each cupcake liner with about 1/4 cup of batter. I like to use a #16 disher/scoop to portion out my cupcake batter (see recipe notes).

  10. Top each cupcake evenly with streusel topping then bake @ 350°F for about 20 minutes or until a wooden toothpick comes out clean. Let the cupcakes cool in the pan for 10 minutes, then remove onto a cooling rack.

  11. Best served warm and topped with whipped cream and caramel sauce (see recipe notes).

Recipe Notes

  • A 4 tablespoon scoop (sometimes called a #16 disher) is a great tool for portioning out cupcake batter. 
  • If you don’t have time to make your own fresh whipped cream and caramel sauce you can easily use store bought. 

 

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Filed Under: Cake, Featured Recipes, Recipes Tagged With: fall

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Hi, I’m Jen

After graduating from college in 2003 I went to work as a Chemical Engineer. My new job gave me the chance to travel the world and experience many foods and cultures I had never known before. I soon rediscovered my passion for baking and cake decorating. I would always bring back new ingredients and ideas from the places I visited and incorporate them into my cake recipes. Read More…

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