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Apple Pie Cupcakes

Apple Pie Cupcakes That Bring Cozy Fall Vibes to Your Kitchen

These Apple Pie Cupcakes capture the essence of fall with spiced apples, fluffy texture, and creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can swap for gluten-free blends.
  • 2 teaspoons Baking Powder Keep it fresh for best results.
  • 1 teaspoon Cinnamon Try nutmeg for a lovely twist.
  • 1/2 teaspoon Salt A pinch goes a long way.
  • 1/2 cup Unsalted Butter Margarine or plant-based butter can work.
  • 1 cup Sugar Brown sugar gives extra depth.
  • 2 large Eggs Consider using aquafaba for a vegan alternative.
  • 1 teaspoon Vanilla Extract Always opt for pure over imitation.
  • 1/2 cup Milk Almond or oat milk are great dairy-free options.
For the Apple Filling
  • 2 cups Granny Smith Apples Can switch to Honeycrisp or Fuji for a sweeter bite.
  • 1 tablespoon Lemon Juice Prevents browning and adds brightness.
  • 1/2 cup Brown Sugar White sugar can substitute.
  • 2 tablespoons Butter Coconut oil is a great dairy-free alternative.
For the Frosting
  • 2 cups Powdered Sugar Alternative sweeteners can be used for a lighter option.
  • 1/2 cup Heavy Cream Coconut cream can be a dairy-free option.

Equipment

  • Muffin tin
  • Electric mixer
  • Mixing bowls
  • Skillet

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
  3. Cream softened butter and sugar in a large mixing bowl until pale and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry mixture to the butter mixture, alternating with milk.
  6. In a medium skillet, cook diced apples with lemon juice, brown sugar, cinnamon, and butter until tender.
  7. Fill cupcake liners halfway with batter; add apple filling and top with more batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.
  10. Beat softened butter for frosting, then gradually add powdered sugar and heavy cream.
  11. Frost the cooled cupcakes and optionally sprinkle with cinnamon or nutmeg.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure butter is softened, not melted; mix the batter until just combined; watch bake time to avoid dryness.

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