Description
Delight in these Apple Pie Stuffed Cupcakes, where moist vanilla cupcakes are filled with luscious apple pie filling and crowned with a cinnamon-vanilla buttercream frosting. This creative dessert combines the comforting flavors of classic apple pie with the convenience and fun of cupcakes, perfect for any occasion or holiday treat.
Ingredients
Scale
Cupcake Batter
- ½ cup butter (softened)
- ½ cup oil
- 1½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1¼ cups milk (room temperature)
Filling
- 20 oz can apple pie filling
Vanilla Cinnamon Frosting
- 1 cup butter (softened)
- 3½ cups powdered sugar
- 2 Tablespoons milk (or cream)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean paste
Instructions
- Preheat and prep: Preheat your oven to 350° F (175° C) and line two cupcake trays with paper liners. This ensures even baking and easy cleanup.
- Make the butter mixture: In a large bowl, beat the softened butter until smooth and fluffy. Add the oil and granulated sugar, mixing thoroughly until well combined to create a creamy base.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract and set this mixture aside.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This blend will give the cupcakes their structure and flavor.
- Fold batter and milk: Gently fold half of the flour mixture into the butter mixture, then add the milk. Finally, fold in the remaining flour mixture carefully to maintain a light batter.
- Start baking cupcakes: Spoon approximately 1 to 1½ tablespoons of batter into each cupcake liner. Bake these for 5 minutes to set the base layer.
- Add apple pie filling: Remove the partially baked cupcakes from the oven. Spoon 1 tablespoon of apple pie filling into the center of each cupcake to infuse the apple flavor inside.
- Top with remaining batter and bake: Cover the apple filling with about 1½ tablespoons of the remaining cupcake batter. Return the trays to the oven and bake for an additional 12-15 minutes, until cupcakes spring back lightly when touched.
- Cool cupcakes: Allow the cupcakes to cool completely on a wire rack before frosting to prevent melting and ensure a neat finish.
- Prepare frosting: Beat 1 cup of softened butter in a large bowl until fully smooth. Gradually add 2 cups of powdered sugar and beat for 1-2 minutes to combine well.
- Flavour and thin frosting: Incorporate 2 tablespoons of milk (or cream), ground cinnamon, and vanilla bean paste into the frosting, beating thoroughly. Add the remaining powdered sugar slowly, adjusting with milk as needed to achieve a fluffy, pipeable consistency.
- Pipe frosting: Fill a piping bag fitted with a large star tip with the frosting. Pipe a decorative swirl on top of each cooled cupcake.
- Top with apple pie filling: Spoon a teaspoon or two of apple pie filling gently into the center of the frosting swirl, adding a delicious finishing touch that echoes the cupcake’s interior.
Notes
- Start with easy homemade vanilla cupcakes to build a delicious base.
- Baking apple pie filling inside the cupcakes adds a moist, fruity surprise center.
- The vanilla cinnamon buttercream frosting creates a creamy border to hold more apple filling on top.
- These cupcakes provide a perfect cakey version of apple pie a la mode, great for celebrations or casual treats.
- Adjust cinnamon and sugar levels in frosting to suit personal taste preferences.
- Use room temperature ingredients for smooth batter and frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 366 kcal
- Sugar: 71 g
- Sodium: 273 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 64 mg
