Try this Apple Pie Cupcakes recipe
- 2 eggs
- 1/2 c milk
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 c all-purpose flour
- 1 tsp. ground cinnamon
- 2 tbsp. powdered sugar
- 1/4 tsp. ground nutmeg
- 3 tbsp. granulated sugar
- 3 medium apples cored peeled and diced small
- 1 tbsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 2 tbsp. unsalted butter
- 2 tsp. all-purpose flour
- 3/4 c granulated sugar
- 1 1/2 sticks (170g) butter melted
- 3/4 c heavy cream
- 1 tbsp. sour cream
- cinnamon for sprinkling
- Carbohydrate 246.888320185078 g
- Cholesterol 272.407500165943 mg
- Fat 89.7382425476913 g
- Fiber 7.43580003495354 g
- Protein 35.632667529226 g
- Saturated Fat 54.0636282784522 g
- Serving Size 1 1 recipe (929g)
- Sodium 3409.67700311796 mg
- Sugar 239.452520150124 g
- Trans Fat 7.53374225331778 g
- Calories 1918 calories
Step-by-step
- Mix the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl.
- Melt the butter in a medium pan over medium heat and add the apples mixture and cook, stirring frequently, until the apples are tender and liquid is bubbling, about 6 minutes.
- Add the flour, and stir until the liquid thickens.
- Remove from heat and let the filling cool completely.
- Preheat oven to 350.
- Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- In another bowl beat the sugar and eggs until light and creamy.
- While continuing to beat, gradually pour in the butter, then the vanilla. Next add half your flour mixture, then your milk, then remaining flour making sure to beat well after each addition.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling.
- Bake for about 20-25 minutes or until an inserted toothpick (around the edge) comes out clean.
- Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- Beat the heavy cream, powdered sugar, and sour cream in a medium bowl until the mixture forms stiff peaks.
- Transfer to a piping bag fitted with your favorite tip and pipe a swirl of frosting onto each cupcake.
- Sprinkle with cinnamon.
Cooling the cooked apple filling completely before assembly prevents the warm butter in the batter from melting prematurely, which protects the final crumb structure from becoming dense or soggy. Achieving structural balance in individual cakes topped with heavy fruit requires careful attention to both moisture levels and thermal control throughout the mixing and baking phases.
- Dice the three medium apples uniformly to roughly one-quarter inch so the pieces soften evenly during the six-minute sauté without turning to mush.
- Whisk the flour, baking powder, cinnamon, nutmeg, and salt thoroughly to aerate the dry ingredients and distribute the chemical leavening agent evenly before it encounters the wet mixture.
- Maintain the oven temperature precisely at 350 degrees Fahrenheit, ensuring the batter sets around the dense fruit mounds rather than overflowing or sinking.
- Test the edges of the cupcakes at the twenty-minute mark with a toothpick to check doneness without puncturing the center apple pockets.
- Whip the heavy cream, powdered sugar, and sour cream until stiff peaks form, keeping the dairy cold to ensure stable piping without weeping.
Adjusting ingredient quantities for larger batches requires careful scaling of leavening agents and liquids to preserve the correct batter viscosity. Proper storage in a sealed container in the refrigerator will maintain the integrity of the dairy topping for up to three days.
