Description
These Apple Pie-Stuffed Cupcakes combine the classic flavors of apple pie with the convenience and charm of a cupcake. Featuring a moist vanilla cupcake base filled with a spiced apple pie filling and topped with a rich cinnamon buttercream frosting, this recipe is perfect for autumn or any cozy dessert craving.
Ingredients
Units
Scale
For Cupcakes
- 1 box of vanilla cake mix, plus ingredients called for on box
For Apple Pie Filling
- 4 Tbsp. butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon, plus more for decorating
- 1 1/2 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1/2 tsp. salt, plus more for buttercream
- 4 medium Honeycrisp apples, peeled and sliced into 1/2” cubes
For Icing
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- 3 Tbsp. heavy cream
- Demerara sugar and cinnamon, for sprinkling
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350ºF (175ºC) and line two 12-cup muffin tins with cupcake liners to ensure easy removal after baking.
- Make Cupcake Batter and Bake: Prepare the vanilla cake batter according to the package directions. Scoop the batter evenly into the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Make Apple Pie Filling: In a medium saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, ginger, salt, and the cubed apples. Bring the mixture to a simmer, then reduce heat to low and cover with a lid. Cook until apples are very tender, about 12 minutes. Remove the lid, increase heat to medium, and simmer to reduce the sauce into a thin caramel. Remove from heat and let cool completely.
- Prepare Cinnamon Buttercream Icing: Using a hand mixer or stand mixer fitted with a paddle attachment, beat softened butter in a large bowl until fluffy. Gradually add powdered sugar and continue beating until combined. Mix in vanilla extract, heavy cream, and a pinch of salt, beating until smooth and creamy. Add more heavy cream if necessary to loosen the frosting. Transfer the frosting into a piping bag fitted with a ½” star tip.
- Core the Cupcakes: Using a small scoop or a paring knife, carefully remove the centers of each cooled cupcake to create a hollow space for the filling.
- Fill and Decorate the Cupcakes: Spoon a heaping tablespoon of the apple pie filling into each cupcake cavity. Pipe the cinnamon buttercream frosting on top of each cupcake. Finally, sprinkle with demerara sugar and a dash of cinnamon for an added crunch and flavor boost.
Notes
- Use Honeycrisp apples or other firm, tart apples to ensure they hold their shape in the filling.
- Make sure cupcakes are completely cool before coring to prevent breakage.
- You can prepare the apple filling a day ahead and refrigerate it to save time.
- Frost the cupcakes just before serving to maintain the fresh texture of the buttercream.
- If you prefer less sweetness, adjust the amount of powdered sugar in the frosting accordingly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
