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Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 84 reviews
  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 cupcakes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Apple Pie Cupcakes are a delightful fusion of classic apple pie flavors baked into individual moist cupcakes. Featuring a tender cake infused with cinnamon, packed with a homemade apple compote filling, and topped with a creamy cinnamon cream cheese frosting, these cupcakes are perfect for fall or any dessert craving that calls for a nostalgic yet convenient treat.

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

  1. Prepare Apple Filling: In a small pot, combine the diced apples, brown sugar, cornstarch, ground cinnamon, and water. Cover and bring to a boil over medium-high heat. Then uncover and cook, stirring often, until the apples are tender and the liquid has mostly evaporated. Add a little more water if the mixture looks dry or starts to burn, allowing it to cook off. Transfer the apple compote to a bowl and let it cool completely.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-hole muffin or cupcake pan with parchment cupcake liners and set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, ground cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter using an electric hand mixer until very creamy. Add the granulated sugar and continue beating until the mixture is fluffy.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finish by beating in the vanilla extract.
  6. Combine Wet and Dry Ingredients: Using a fine mesh sieve, sift half of the dry mixture into the wet ingredients. Mix on low speed briefly until just combined. Add half of the milk and mix again until just combined. Repeat with the remaining flour and milk, mixing until smooth but not overworked.
  7. Fill Cupcake Liners: Spoon the batter into the lined cupcake pan, filling each liner about two-thirds full.
  8. Bake: Bake the cupcakes for about 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. Make Cinnamon Cream Cheese Frosting: In a small mixing bowl, beat the softened butter until creamy. Add the cream cheese, powdered sugar, ground cinnamon, and vanilla extract. Beat on low speed until the frosting is smooth and thick.
  10. Prepare for Assembly: Transfer the frosting into a piping bag fitted with a small ribbon piping tip and a piping tip coupler (or use two piping bags if necessary).
  11. Core Cupcakes: Use a small melon baller or knife to scoop out the middle of each cooled cupcake about halfway deep, creating a cavity for filling.
  12. Fill Cupcakes: Spoon apple compote into the hollowed center of each cupcake, then add an additional spoonful on top, flattening it slightly but leaving an empty edge around.
  13. Pipe Frosting: Using the ribbon piping tip, pipe two crisscrossing lines of frosting over the apple topping. Switch to an open star piping tip and pipe a border around the whole cupcake on top of the lines, creating an attractive finish.

Notes

  • The recipe yields 12 cupcakes when using a regular muffin pan with jumbo-sized parchment liners. If using smaller cupcake liners, expect to get more cupcakes. Regardless of liner size, fill each about two-thirds full for optimal rise and shape.
  • The exact piping tips used are small ribbon and open star tips from an off-brand set; tip sizes may vary if you substitute. Purchasing a small piping tip set or selecting piping tips in person is recommended for desired decorative results.

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

Find it online: https://tastyrates.com/apple-pie-cupcakes-with-cinnamon-cream-cheese-frosting-recipe/