Super easy-to-make spiced cupcake batter is topped with apple pie filling and baked. Then these pie-meets-cupcake treats are finished with a whipped cream topping.
Recipe courtesy of Food Network
Apple Pie Cupcakes
Total:
2 hr 30 min
Prep:
1 hr
Inactive:
1 hr
Cook:
30 min
Level:
Intermediate
Total:
2 hr 30 min
Prep:
1 hr
Inactive:
1 hr
Cook:
30 min
Level:
Intermediate

Ingredients

Directions

Special equipment: Paper cupcake liners and a pastry bag or a large resealable plastic bag.

For the apple filling: Toss together the apples, granulated sugar, lemon juice, apple pie spice and salt in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour and stir until it dissolves and the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the filling evenly into 12 little packed mounds within the skillet; set aside.

For the cupcakes: Position an oven rack in the center of the oven, and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and the top of the tin with cooking spray.

Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl. In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the lined muffin cups easier.

Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops of the cupcakes with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which will bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.

For the whipped topping: Beat the heavy cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe a dollop of whipped topping onto each cupcake (don't completely cover the cupcake) and sprinkle with apple pie spice.

Copyright 2016 Television Food Network, G.P. All rights reserved

Categories:

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Phyliss Pellman Good

Tamale Pie

Recipe courtesy of Ree Drummond

Marbled Dipped Apples

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Sweet Potato, Apple and Leek Casserole

Recipe courtesy of Trisha Yearwood

Magnolia's Vanilla Cupcake

Recipe courtesy of Allysa Torey

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking