Apple Pie Cupcakes

Here’s a fun twist on a classic dessert — Apple Pie Cupcakes! 🍏🧁 These little cupcakes have all the warm, spiced flavor of apple pie, but in cupcake form. Perfect for fall or anytime you want a bite of apple pie in a handheld treat!

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🧁 Ingredients (makes 12 cupcakes)

For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream or buttermilk

• 1 apple, peeled, cored, and finely chopped (such as Granny Smith or Honeycrisp)

For the Cinnamon Sugar Topping:

• 1 tablespoon granulated sugar

• 1/2 teaspoon ground cinnamon

For the Apple Pie Filling (optional, for extra flavor):

• 1 apple, peeled, cored, and chopped

• 1 tablespoon butter

• 2 tablespoons brown sugar

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Pinch of salt

For the Frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

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🍳 Instructions

1. Preheat oven and prepare cupcake pan:

   • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the apple pie filling (optional but recommended):

   • In a small skillet, melt the butter over medium heat.

   • Add the chopped apple, brown sugar, cinnamon, nutmeg, and pinch of salt.

   • Cook for 5–7 minutes until the apples are softened and caramelized, stirring occasionally. Set aside to cool slightly.

3. Prepare the cupcake batter:

   • In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

   • In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).

   • Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.

   • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

4. Add the apples to the batter:

   • Gently fold the chopped raw apple (and the apple pie filling mixture, if using) into the cupcake batter.

5. Fill the cupcake liners:

   • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

6. Add cinnamon sugar topping:

   • Mix the cinnamon and sugar for the topping, and sprinkle a little bit over the tops of each cupcake.

7. Bake:

   • Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Prepare the frosting:

   • While the cupcakes cool, make the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.

9. Assemble the cupcakes:

   • Once the cupcakes are completely cooled, frost them with a generous amount of cream cheese frosting.

10. Serve:

• Optional: For extra flair, garnish with small pieces of caramelized apple pie filling or a sprinkle of cinnamon. Serve and enjoy!

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✅ Tips:

• For an even more decadent treat, drizzle with caramel sauce or add a few chopped nuts (like pecans) on top.

• If you want a more traditional apple pie filling, you can swap the fresh apples for pre-made canned apple pie filling. Just drain it a bit before adding it to the cupcakes.

• These cupcakes freeze well! Just freeze them after frosting and thaw when you’re ready to eat them.

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Let me know if you’d like a mini-version or a more spiced-up version with extra cinnamon or clove for a deeper flavor!