I've been looking for a reason to make these apple pie cupcakes for about 6 weeks. I finally got my chance this week for book club. And they did not disappoint.
I don't believe I have ever made a non-chocolate cupcake. But there's a first time for everything. For not being chocolate, this cupcake was marvelous.
The original recipe used a buttercream frosting, but I had to go with the whipped cream frosting. And I was glad I did.
Apple Pie Cupcakes
For the cupcakes:
3 cups sifted cake flour**
1 TB baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs
1 1/2 tsp vanilla extract
1 cup milk
**If you don't have cake flour, put 2 TB cornstarch in the bottom of a one cup measuring cup and fill the remainder of the cup with all-purpose flour. Do this for each of the 3 cups called for in this recipe.**
In a medium bowl, sift together the cake flour, baking powder and salt.
In another bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
Add the vanilla and mix well.
Mix in half of the dry ingredients, then mix in the milk, then stir in the remainder of the dry ingredients, just until combined.
Divide the batter evenly among 24 cupcake liners. They will be about 3/4 full. Bake in a preheated 350 degree oven until golden and a toothpick inserted in the center comes out clean, 18 to 22 minutes.
Cool for 5 minutes in the pans, then transfer to a cooling rack.
For the apple filling:
2 TB butter
2 tsp cinnamon
2 TB sugar
3 large apples, peeled, cored and diced
Melt the butter in a skillet over medium-high heat.
Add the cinnamon and sugar and cook until the mixture begins to bubble.
Lower the heat to medium and stir in the apples. Cook mixture for about 10 minutes, until the apples are somewhat tender.
Cool.
For the frosting:
1 3/4 cups plus 2 TB heavy cream
3 TB powdered sugar
1/2 tsp vanilla extract
Combine all ingredients. Beat on medium-high speed until the whipped cream holds stiff peaks.
Putting it all together:
Cut a cone out of the top of each (completely cooled) cupcake. I like a lot of filling, so I scraped out a few more cupcake crumbs after I got the cone out so I had a nice big hole.
Fill the holes with (completely cooled) apple mixture.
Pipe a swirl of whipped cream frosting on top.
So I thought I was done, and took my finished cupcake pictures. But then I thought I better sprinkle some cinnamon sugar on top.
Yum.
These look so good. You should make some and send them to me.
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