Description
These Apple Pie Cupcakes are everything you love about classic apple pie, wrapped up in a fluffy, cinnamon-spiced cupcake topped with creamy frosting and caramel drizzle.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 medium Granny Smith apples, peeled and finely diced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- Caramel sauce, for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a separate bowl, cream butter and granulated sugar until fluffy. Add eggs and vanilla, then mix in dry ingredients alternately with milk.
- Divide batter evenly into cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- For the filling, cook diced apples, brown sugar, lemon juice, and nutmeg over medium heat until soft, about 5–7 minutes. Let cool.
- Use a spoon or melon baller to hollow out centers of cooled cupcakes. Fill with apple mixture.
- For frosting, beat cream cheese until smooth. Add powdered sugar and heavy cream, then whip until fluffy. Pipe onto cupcakes.
- Drizzle caramel sauce over frosted cupcakes and serve.
Notes
- Use tart apples like Granny Smith for best flavor balance.
- Chill cupcakes before frosting for clean piping.
- Make filling and cupcakes a day ahead to save time.