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Apple Pie Filled Cupcakes

Apple Pie Filled Cupcakes are vanilla cupcakes stuffed with a fresh apple filling and topped with a sweet cinnamon buttercream frosting. 

Scale

Ingredients

For the Filling:

For the Cupcakes:

For the Frosting:

Instructions

For the Filling:

  1. Toss the apples and sugar together in a medium bowl.
  2. Heat a medium skillet over medium high heat and melt the butter. Whisk in the cinnamon.
  3. Add in the apples and the water. Cook for 5-7 minutes or until softened.
  4. In a small bowl, whisk the cornstarch and water until combined. Pour into the apple mixture and stir in. Cook for another 2 minutes, stirring frequently, until the mixture thickens.
  5. Remove from the heat and set aside.

For the Cupcakes:

  1. Preheat the oven to 350 degrees. Line two cupcake pans with liners.
  2. Combine flour, baking soda and salt together in a medium bowl.
  3. Add the butter to a stand mixer and beat on medium speed until light and creamy, about 3 minutes. Add in the egg whites slowly until fully combined. Mix on medium speed for another 2 minutes.
  4. Alternate between the flour mixture and the milk until combined. Add in the vanilla bean paste and mix for another minute.
  5. Fill each cupcake cavity 1/2-2/3 of the way full.
  6. Bake for 20-22 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
  7. Transfer cupcakes to a wire rack to cool completely.

For the Frosting:

  1. Add the butter to a stand mixer and beat on medium speed for 5 minutes.
  2. Add in the powdered sugar 1 cup at a time. Add in the cinnamon, milk and salt and mix until combined.

Assembly:

  1. Use a paring knife to cut a small circle out of the top of each cupcake.
  2. Fill each cupcake with 1 heaping teaspoon of the apple pie filling.
  3. Transfer the buttercream frosting to a piping bag and pipe on the frosting.
  4. Cupcakes will keep for 3 days at room temperature.

Keywords: apple pie filled cupcakes, homemade apple pie filling, appleweek, baking

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