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Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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4.1 from 13 reviews

These Apple Pie Cupcakes combine the comforting flavors of classic apple pie with the convenience of a handheld treat. Featuring tender spiced apple compote nestled inside moist cinnamon-infused cupcakes and topped with creamy cinnamon cream cheese frosting, they are perfect for fall gatherings or any time you crave a delightful dessert with a hint of nostalgia.

Ingredients

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 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 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)

Cinnamon 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, cinnamon, and water. Cover and bring to a boil over medium-high heat. Once boiling, uncover and cook while stirring often until the apples are tender and the excess liquid evaporates. If it gets dry or starts to burn, add a little more water and allow it to cook off. Transfer the finished apple compote to a bowl and let it cool completely.
  2. Preheat and Prep: 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, cinnamon, and salt. Set this mixture aside.
  4. Mix Wet Ingredients: In a large mixing bowl, beat the softened butter with an electric mixer until very creamy. Add the granulated sugar and continue beating until fluffy. Add eggs one at a time, beating thoroughly after each. Finally, beat in the vanilla extract.
  5. Combine Wet and Dry: Using a fine mesh sieve, sift half of the dry ingredients into the wet mixture and mix briefly on low speed until just combined. Add half of the milk, mixing again until just combined. Repeat with the remaining dry ingredients and milk, mixing until smooth but not overmixed.
  6. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  7. Bake Cupcakes: Bake the cupcakes for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Frosting: In a small mixing bowl, beat the softened butter until creamy. Add the cream cheese, powdered sugar, cinnamon, and vanilla extract. Beat on low speed until the frosting is smooth and thick.
  9. Fill Piping Bag: Transfer the frosting into a piping bag fitted with a piping tip coupler and a small ribbon piping tip. Set aside.
  10. Scoop Out Cupcake Centers: Use a small melon baller or knife to carefully scoop out the center of each cupcake about halfway deep, creating a hollow space for filling.
  11. Fill with Apple Compote: Spoon the cooled apple compote into the hollowed centers of each cupcake. Add an additional spoonful on top, flattening it slightly but leaving the edges of the cupcake exposed.
  12. Pipe Frosting Decoration: Using the small ribbon piping tip, pipe two crisscrossing lines of frosting over the apple topping. Then switch to an open star piping tip and pipe a decorative border around the entire cupcake on top of the crisscrossed frosting lines.

Notes

  • Use tart apples like Granny Smith for a balanced sweet-tart flavor in the filling.
  • Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
  • Be careful not to overmix the batter to keep cupcakes light and tender.
  • If you want to make ahead, the apple compote and frosting can be prepared a day in advance and refrigerated.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • For a dairy-free version, substitute milk with plant-based milk and use vegan butter and cream cheese alternatives.

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