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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


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)


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