Go Back
Print
apple pie cupcake by Around the World in 80 Cakes

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