Description
Delight in these Apple Pie Cupcakes featuring a tender cinnamon-spiced batter filled and topped with a luscious homemade apple compote and creamy cinnamon cream cheese frosting. Perfect for fans of classic apple pie seeking an individual portion dessert with a cozy flavor profile.
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
Cupcakes
- 185 g cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ 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
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
- Make 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. Remove the cover and cook, stirring often, until the apples are tender and liquid is evaporated. If the mixture dries or burns, add a little more water and cook until evaporated. Transfer to a bowl and cool completely.
- Prep Oven and Liners: Preheat your oven to 350°F (175°C). Line a 12-hole muffin pan with parchment cupcake liners and set aside.
- Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter using an electric mixer until creamy. Add granulated sugar and beat until fluffy. Add eggs one at a time, mixing thoroughly after each. Beat in vanilla extract.
- Combine Wet and Dry Mixtures: Sift half the dry ingredients into the butter mixture and mix on low speed until just combined. Add half the milk, mix until smooth. Repeat with remaining flour and milk, mixing only until combined and batter is smooth.
- Fill Cupcake Liners: Spoon batter into liners about two-thirds full to allow room for rising.
- Bake: Bake cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.
- Prepare Frosting: Beat softened butter in a bowl until creamy. Add cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until smooth and thick.
- Fill Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon piping tip for detailed decoration. Set aside.
- Assemble Cupcakes: Using a melon baller or knife, scoop out the center of each cupcake halfway down. Fill the hole with the cooled apple compote, adding a bit more on top and pressing gently.
- Pipe Frosting: Pipe two crisscrossing lines of frosting over the apple topping using the ribbon tip. Switch to an open star tip and pipe a border around the cupcake’s top to finish.
Notes
- The recipe yields exactly 12 cupcakes using regular muffin pans with jumbo-sized liners; smaller liners will yield more cupcakes. Always fill liners two-thirds full for the best rise and texture.
- The piping tips used are from an assorted set bought off-brand online; sizes may vary. A ribbon tip for lines and an open star tip for borders are recommended for decoration.
- If your apple mixture starts to dry out or stick to the pan while cooking, add small amounts of water to maintain moisture without making it too runny.
- You can substitute dairy milk with any non-dairy milk of choice for a dairy-free option.
- Ensure all refrigerated ingredients like butter and eggs are at room temperature for optimal mixing and texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 354
- Sugar: 33g
- Sodium: 207mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 84mg
