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Lawrence D. Smith

Cozy Spiced Apple Cupcakes

These apple pie cupcakes feature a moist cinnamon-spiced cake topped with fluffy vanilla bean buttercream and a sweet, tender apple pie filling.
A crisp cinnamon-sugar pie crust garnish completes this delicious dessert inspired by homemade apple pie.
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Prep Time 1 hour
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 2 hours
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Pie Cupcakes
  • - 1 1/3 cups 175 g all-purpose flour
  • - 1 cup 205 g packed light brown sugar
  • - 3/4 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/4 teaspoon kosher salt
  • - 1 1/2 teaspoons ground cinnamon
  • - 1/4 teaspoon ground nutmeg
  • - 1/2 cup 102 g vegetable oil
  • - 1/2 cup 123 g unsweetened applesauce
  • - 2 large eggs
  • - 2 teaspoons vanilla bean paste
  • - 1/4 cup 60 g sour cream
Apple Pie Filling
  • - 2 tablespoons unsalted butter
  • - 2 1/2 cups finely diced Fuji or Honeycrisp apples about 2 large apples
  • - 1/4 cup 50 g packed light brown sugar
  • - 1 teaspoon ground cinnamon
  • - Juice of 1/2 lemon
  • - 1 teaspoon cornstarch mixed with 1 tablespoon water
Pie Crust Garnish (Optional)
  • - 1 sheet premade pie dough
  • - 2 tablespoons heavy cream
  • - 1 tablespoon raw sugar
  • - 1/2 teaspoon ground cinnamon
Whipped Vanilla Bean Buttercream
  • - 1 1/2 cups 330 g unsalted butter, at room temperature
  • - 2 teaspoons vanilla bean paste
  • - 4 cups 400 g powdered sugar
  • - 1/4 cup 60 g milk
  • - 1/4 cup 60 g heavy cream

Equipment

  • 12-cup muffin or cupcake tin
  • 12 paper cupcake liners
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Kitchen scale
  • Saucepan
  • Silicone spatula or wooden spoon
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pie crust stamps or small cookie cutters (optional)
  • Pastry brush
  • Hand mixer or stand mixer with paddle attachment
  • Sifter
  • Piping bag
  • Large round piping tip (optional)
  • Spoon or small offset spatula
  • Cooling rack

Method
 

Apple Pie Cupcakes
  1. Prepare the Cupcake Tin: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners so the batter can be divided evenly among the cups.
  2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, packed light brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg until evenly distributed.
  3. Mix the Wet Ingredients: In a separate, smaller bowl, whisk the vegetable oil, unsweetened applesauce, eggs, vanilla bean paste, and sour cream until the mixture is smooth and well combined.
  4. Make the Batter: Pour the wet mixture into the bowl of dry ingredients. Whisk until the ingredients come together into a uniform batter, taking care to combine everything evenly.
  5. Fill the Cupcake Liners: Divide the batter among the 12 prepared liners, filling each one approximately halfway.
  6. Bake the Cupcakes: Bake at 350°F for 12–15 minutes, until the cupcakes are baked through. Remove them from the oven and allow them to cool completely before frosting and assembling.
Apple Pie Filling
  1. Melt the Butter: While the cupcakes are baking, place the unsalted butter in a saucepan over medium heat. Allow it to melt completely.
  2. Cook the Apples: Add the finely diced apples, packed light brown sugar, ground cinnamon, and lemon juice to the melted butter. Stir to coat the apples evenly and cook until they begin to soften and release their juices.
  3. Prepare the Cornstarch Slurry: In a small container, mix the cornstarch with 1 tablespoon of water until smooth, ensuring there are no dry lumps.
  4. Thicken the Filling: Pour the cornstarch mixture into the saucepan with the apples, stirring continuously to distribute it throughout the filling.
  5. Simmer Until Syrupy: Continue stirring and heating the apple mixture for approximately 2 minutes, until the juices thicken into a glossy, syrupy consistency.
  6. Cool the Filling: Remove the saucepan from the heat and set the apple filling aside to cool before adding it to the cupcakes.
Pie Crust Garnish (Optional)
  1. Prepare the Baking Sheet: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Roll and Cut the Dough: Roll out the premade pie dough. Use pie crust stamps to cut out decorative shapes, or cut the dough into small squares or circles if stamps are unavailable.
  3. Arrange and Brush the Pastry: Transfer the cut dough shapes to the prepared baking sheet. Lightly brush the surface of each piece with heavy cream.
  4. Add Cinnamon Sugar: Mix the raw sugar and ground cinnamon together, then sprinkle the mixture over the pastry shapes.
  5. Bake the Garnishes: Bake at 400°F for 8–10 minutes, or until the pastry pieces turn golden brown. Remove them from the oven and allow them to cool completely before decorating the cupcakes.
Whipped Vanilla Bean Buttercream
  1. Beat the Butter and Vanilla: Place the room-temperature unsalted butter and vanilla bean paste in the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Beat until the mixture is smooth.
  2. Add the Powdered Sugar and Milk: Sift the powdered sugar into the bowl, then add the milk. Begin mixing on low speed to incorporate the sugar without scattering it.
  3. Whip Until Creamy: Once the powdered sugar is incorporated, increase the mixer to medium speed. Beat for approximately 2 minutes, until the buttercream is smooth and creamy.
  4. Add the Heavy Cream: Pour in the heavy cream and beat on high speed for about 1 minute, until the frosting becomes light and fluffy.
Assemble the Cupcakes
  1. Prepare the Frosting Bag: Make sure the cupcakes are completely cool before decorating. Fit a piping bag with a large round tip and fill it with the vanilla bean buttercream.
    Alternatively, use a piping bag without a tip or a large zip-top bag with one corner snipped off.
  2. Pipe the Buttercream: Hold the piping tip directly over the center of each cupcake and pipe a mound of frosting onto the surface.
  3. Create a Filling Well: Using a spoon or small offset spatula, gently press into the center of each mound of frosting to create a small well for the apple filling.
  4. Fill the Cupcakes: Spoon approximately 1/2 tablespoon of the cooled apple pie filling into the center of each frosted cupcake.
  5. Add the Pie Crust Garnish: Gently press one cooled cinnamon-sugar pie crust shape into the apple filling on each cupcake.
  6. Serve the Cupcakes: Serve the assembled apple pie cupcakes once the filling and pastry garnishes are in place. Each cupcake should have a soft, spiced cake base, creamy vanilla frosting, a sweet apple center, and a crisp pastry topping.

Notes

  • Apple Variety: Use Fuji or Honeycrisp apples for the filling, as specified in the original recipe.
  • Evenly Dice the Apples: Cut the apples into small, uniform pieces so they cook evenly and fit neatly into the cupcake centers.
  • Cool Before Assembly: Allow the cupcakes, apple filling, and pie crust garnishes to cool completely before assembling to help preserve the frosting's texture.
  • Check the Cupcakes: Begin checking the cupcakes at the 12-minute mark and bake for up to 15 minutes, as needed.
  • Prepare the Filling Ahead: The apple filling can be made while the cupcakes bake, giving it time to cool before assembly.
  • Adjust the Frosting Texture: Beat the buttercream until smooth and creamy before adding the heavy cream, then whip until light and fluffy.
  • Keep the Garnish Optional: The cinnamon-sugar pie crust pieces add a decorative, crisp finish, but the cupcakes can be served without them.
  • Fill Just Before Serving: For the neatest presentation, add the apple filling and pie crust garnish after piping the frosting.
  • Storage: Store leftover cupcakes in an airtight container in the refrigerator because of the buttercream and fruit filling.