Print

Apple Pie Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

Delight in these charming Apple Pie Cupcakes featuring a tender cake filled with a warm apple compote and topped with cinnamon cream cheese frosting. A perfect portable dessert that combines the flavors of traditional apple pie with the convenience of cupcakes.

Ingredients

Scale

Apple Filling

  • 4 small tart apples (peeled, cored, and finely diced)
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water

Cupcake Batter

  • 185 g cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 115 g unsalted butter (softened to room temperature)
  • 200 g granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 150 g milk (dairy or non-dairy)

Cinnamon Cream Cheese Frosting

  • 60 g unsalted butter (softened to room temperature)
  • 125 g cream cheese (softened to room temperature)
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Apple Filling: In a small pot, combine the diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook, stirring frequently until the apples are tender and the liquid has mostly evaporated. Add more water if necessary to prevent burning, then allow the compote to cool completely in a small bowl.
  2. Preheat Oven and Prepare Pan: Set the oven to 350°F (175°C). Line a 12-hole cupcake pan with parchment liners and set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter using an electric mixer until creamy. Add granulated sugar and beat until fluffy.
  5. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Combine Wet and Dry Ingredients: Sift half of the dry ingredients into the wet mixture and mix on low speed until just combined. Add half the milk and mix lightly. Repeat with remaining dry ingredients and milk, mixing until smooth but not overdone.
  7. Fill Cupcake Liners: Spoon the batter into cupcake liners, filling each about 2/3 full.
  8. Bake Cupcakes: Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. Make Cinnamon Cream Cheese Frosting: Beat softened butter in a small bowl until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract and beat on low speed until smooth and thick.
  10. Prepare Piping Bag: Transfer the frosting into a piping bag fitted with a piping tip coupler and a small ribbon piping tip. Set aside.
  11. Core Cupcakes: Use a small melon baller or knife to gently scoop out the center of each cupcake to about halfway deep.
  12. Fill with Apple Compote: Spoon the cooled apple filling into each cupcake cavity and add a bit more on top, flattening gently while leaving the edge of space around the cupcake.
  13. Pipe Frosting: Using the small ribbon piping tip, pipe two crisscrossing lines of frosting over the apple topping. Switch to an open star piping tip and pipe a decorative border around the edge of each cupcake.

Notes

  • Ensure apples are finely diced for a smooth compote texture.
  • Use room temperature eggs and butter for better incorporation into batter.
  • Be careful not to overmix batter to keep cupcakes tender.
  • Customize the frosting piping tips for different decorative effects.
  • Store cupcakes refrigerated if not serving immediately due to cream cheese frosting.

Keywords: apple pie cupcakes, apple compote cupcakes, cinnamon cream cheese frosting, fall desserts, easy cupcakes

Find it online: https://amayaharis.com/apple-pie-cupcakes-recipe/