Apple Pie Cupcakes are a sweet twist on the classic dessert! These fluffy cupcakes are packed with warm apple pieces and topped with creamy frosting, capturing all the cozy flavors of apple pie.
Who knew you could enjoy apple pie in cupcake form? I love taking these to parties – they always disappear quickly! Plus, they’re easy to bake and even easier to share. 🎉
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cupcake. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill Gluten-Free Baking Flour!
Apples: Granny Smith is my top choice for its tartness, but Honeycrisp or Fuji apples work well too. If fresh apples aren’t available, you can use unsweetened applesauce (about 1 cup) for a different twist!
Sour cream: This adds moisture and richness to the batter. If you don’t have sour cream, plain yogurt is a great alternative. It gives similar texture and taste, making it an easy swap.
Butter: Unsalted butter is preferred for better control of salt levels in your baking. If you need a dairy-free option, use coconut oil or a dairy-free butter substitute.
How Do You Achieve the Perfect Cupcake Texture?
To get your cupcakes just right, paying attention to the mixing process is key! Over-mixing can lead to dense cupcakes, while under-mixing can leave lumps. Here’s a quick guide:
- Mix the butter and sugar until light and fluffy – this traps air and helps your cupcakes rise.
- When combining wet and dry ingredients, mix just until no flour is visible. A few small lumps are okay!
- Be sure to fold in the apples gently at the end, so they don’t break down and create a mushy batter.
This careful mixing will ensure your cupcakes remain light and fluffy, just like a classic apple pie! Enjoy creating these delightful treats!
Apple Pie Cupcakes
Ingredients You’ll Need:
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 (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups peeled and finely chopped apples (preferably a firm variety like Granny Smith or Honeycrisp)
For the Cinnamon Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1-2 tablespoons heavy cream or milk
For the Apple Topping:
- 1 apple, peeled, diced into small cubes
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation time and 18-22 minutes of baking time, followed by about 30 minutes of cooling. So, you’ll be enjoying these yummy cupcakes in roughly 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Apple Topping:
In a small skillet over medium heat, melt the butter. Add the diced apple, brown sugar, and cinnamon. Cook while stirring frequently until the apples are tender but not mushy, about 5 minutes. Remove from heat and set aside to cool.
2. Preheat Oven and Prepare Your Pan:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep your cupcakes from sticking.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is well combined to ensure even texture!
4. Cream Butter and Sugar:
In a large bowl, beat the softened butter together with the granulated sugar until the mixture is light and fluffy—this should take about 2-3 minutes. It’s the secret to soft cupcakes!
5. Add Eggs and Vanilla:
Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add a lovely aroma to your batter.
6. Combine Wet and Dry Ingredients:
Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined; it’s fine if a few lumps remain—you want the batter to stay light.
7. Fold in Chopped Apples:
Gently fold in the finely chopped fresh apples until they’re evenly distributed throughout the batter.
8. Fill Cupcake Liners and Bake:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Once done, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
9. Make Cinnamon Buttercream Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in vanilla extract and ground cinnamon. Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches a smooth, pipeable consistency.
10. Decorate Cupcakes:
Once the cupcakes have completely cooled, pipe the cinnamon buttercream on top using a star tip for a lovely presentation. Sprinkle a little cinnamon on top for extra flavor. Finally, garnish each cupcake with some pieces of the sautéed apple topping.
11. Serve and Enjoy:
These cupcakes are best served at room temperature and enjoyed the same day for maximum freshness. Gather your friends and family, and enjoy the delightful taste of fall in each cupcake!
Enjoy your delicious Apple Pie Cupcakes that perfectly capture the comforting flavors of homemade apple pie in a fun, portable cupcake form!
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples are a great choice for their tartness, you can also use Honeycrisp, Fuji, or even a mix of your favorites. Just make sure they are firm to hold their shape in the cupcakes!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, they can be refrigerated for up to a week. Just let them come to room temperature before serving!
Can I Make the Frosting Ahead of Time?
Yes! You can prepare the frosting a day in advance. Just store it in the refrigerator in an airtight container. When you’re ready to use it, let it sit at room temperature for about 30 minutes to soften, then re-whip for a smooth consistency.
What If I Don’t Have Sour Cream?
No worries! You can substitute plain yogurt for sour cream, or use buttermilk in the same amount. Both options will work well and keep your cupcakes moist!
