Apple Pie Filled Cupcakes are vanilla cupcakes stuffed with a fresh apple filling and topped with a sweet cinnamon buttercream frosting.
Disclaimer: This post is sponsored on behalf of #AppleWeek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Way back in November of 2009, I shared my first recipe on Cookaholic Wife. It was for an Apple Pie which was the first dessert recipe I ever learned how to make.
Talk about memories! So #AppleWeek has always been a little bit special to me because it reminds me of that first recipe I shared and the beginning of blogging.
Can we just talk about how much I love these Apple Pie Filled Cupcakes for a minute? It’s a homemade apple pie mixture INSIDE of a cupcake.
If you’ve checked out my other recipes this year, filled cupcakes are kinda my thing. And it’s topped with a cinnamon buttercream, which also may be my new favorite buttercream for fall flavors.
WHAT ARE APPLE PIE FILLED CUPCAKES?
Apple Pie Filled Cupcakes are a vanilla cupcake, filled with a homemade apple pie filling and topped with a sweet cinnamon buttercream. The homemade apple pie filling is made with apples, sugar and cinnamon and cooked down.
APPLE PIE FILLED CUPCAKE INGREDIENTS:
Cupcakes: 2 cups Bob’s Red Mill Organic All Purpose Flour + 2 teaspoons baking powder + ½ teaspoon salt + 1 stick unsalted butter + 1 ½ cups sugar + 4 egg whites + 1 cup milk + 1 tablespoon Taylor and Colledge Vanilla Bean Paste
Apple Pie Filling: 2 medium apples, peeled cored and finely diced + ⅓ cup sugar + 1 tablespoon unsalted butter + 1 teaspoon cinnamon + 3 tablespoons water + 1 tablespoon cornstarch
Frosting: 3 sticks unsalted butter + 5 cups powdered sugar + 1 tablespoon ground cinnamon + 2 tablespoons milk + ½ tsp salt
PRODUCTS USED IN THIS RECIPE
Coring apples is one of least favorite things to do. If you cut them up with a knife, you end up leaving a bunch of the apple flesh on the sides, but with the Zyliss corer, that’s not an issue. Seriously, I don’t know how I survived so long without one of these!
Bob’s Red Mill provided #AppleWeek bloggers with flour and sugar for this event. I absolutely love the quality of their products. It’s the first time I’m working with Taylor and Colledge, but anyone who sends me vanilla bean paste is a-ok in my book. If you’ve never used vanilla bean paste before, get yourself some and your life will be changed. Extract is delicious and all, but paste? Game changer.
Apple Pie Filled Cupcakes
For the Filling:
- 2 medium apples; peeled cored and finely diced
- ⅓ cup sugar
- 1 tbsp unsalted butter
- 1 tsp cinnamon
- 2 tbsp water
- 1 tbsp cornstarch + 1 tbsp water
For the Cupcakes:
For the Frosting:
- 3 sticks unsalted butter softened
- 5 cups powdered sugar
- 1 tbsp cinnamon
- 1-2 tbsp milk
- ½ tsp salt
For the Filling:
- Toss the apples and sugar together in a medium bowl.
- Heat a medium skillet over medium high heat and melt the butter. Whisk in the cinnamon.
- Add in the apples and the water. Cook for 5-7 minutes or until softened.
- 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.
- Remove from the heat and set aside.
For the Cupcakes:
- Preheat the oven to 350 degrees. Line two cupcake pans with liners.
- Combine flour, baking soda and salt together in a medium bowl.
- 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.
- Alternate between the flour mixture and the milk until combined. Add in the vanilla bean paste and mix for another minute.
- Fill each cupcake cavity ½-2/3 of the way full.
- Bake for 20-22 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- Transfer cupcakes to a wire rack to cool completely.
For the Frosting:
- Add the butter to a stand mixer and beat on medium speed for 5 minutes.
- Add in the powdered sugar 1 cup at a time. Add in the cinnamon, milk and salt and mix until combined.
- Use a paring knife to cut a small circle out of the top of each cupcake.
- Fill each cupcake with 1 heaping teaspoon of the apple pie filling.
- Transfer the buttercream frosting to a piping bag and pipe on the frosting.
- Cupcakes will keep for 3 days at room temperature.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
There’s really amazing prizes you can win for Apple Week. Check out what they are on my Welcome Post and enter here –
a Rafflecopter giveaway
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