Apple pie cupcakes are a great way to pretend like we’re going to portion control (but then we just have 5 cupcakes). It’s the thought that counts, right?! They’re the perfect fall dessert and a great treat for Thanksgiving! Read on for the complete recipe.
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Things You’ll Need
2 large apples (Granny Smith or similar)
2/3 cup plus ¼ cup granulated sugar, divided
1 tablespoon lemon juice
1 ¼ teaspoons cinnamon, divided
½ teaspoon nutmeg, divided
1 teaspoon salt
2 tablespoons butter
1 ½ cups plus 2 tablespoons all-purpose flour
¼ cup brown sugar
2 large eggs
½ cup butter, melted
¼ cup vegetable oil
2 teaspoons vanilla extract
½ cup whole milk
1 ½ teaspoons baking powder
1 ½ cups heavy cream
1/3 cup powdered sugar
Cinnamon for sprinkling, if desired
Peel, core and dice the apples.
Add the apples, 1/4 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, lemon juice, 1/2 teaspoon salt and 2 tablespoon butter to a sauce pan. Sautee until the butter is bubbly and the apples have softened.
Sprinkle with 2 tablespoons flour, then stir until thickened.
Add the eggs, 2/3 cup granulated sugar, 1/4 cup brown sugar and the vanilla in a large bowl, and whisk until well combined.
Sprinkle with 1 1/2 cups flour, baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and stir to combine.
Add the milk and oil. Stir to combine.
Add cupcake papers to 12 wells in a muffin tin. Fill about halfway with batter.
Using a cookie scoop, add a ball of the apple mixture to the center of the cupcakes.
Bake at 350°F for 20-22 minutes or until the cupcakes are puffed on the edges.
Add the heavy cream and powdered sugar to a bowl, then beat with a hand mixer until well combined. Once the cupcakes have cooled, pipe the whipped cream onto the cupcakes and sprinkle with cinnamon if desired.
Chill until ready to serve.