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.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Cupcakes
Keyword: apple pie filled cupcakes, appleweek, baking, homemade apple pie filling
Servings: 24 cupcakes
Calories:
Author: NicholeL
For the Filling:
- 2 medium apples; peeled cored and finely diced
- ⅓ cup sugar
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon
- 2 tablespoon water
- 1 tablespoon cornstarch + 1 tablespoon water
For the Frosting:
- 3 sticks unsalted butter softened
- 5 cups powdered sugar
- 1 tablespoon cinnamon
- 1-2 tablespoon milk
- ½ teaspoon 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.
Assembly:
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.