Apple Pie Cupcakes
Turn the classic cupcake into a fall favorite with our rendition of apple pie cupcakes. Filled with a sweet apple mixture and topped with cinnamon frosting, these cupcakes taste just like apple pie!
Prep time:
Cook time:
Serves: 2
Calories per serving: 1,690
Ingredients:
Cook time:
Serves: 2
Calories per serving: 1,690
1 package yellow cake mix (regular size)
2 tablespoons butter
4 medium tart apples, peeled and finely chopped (about 4 cups)
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon water
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
Thinly sliced apple, optional
Directions:
Prepare and bake the yellow cake mix according to package directions for 24 cupcakes. Allow the cupcakes to cool completely.
In a large skillet, melt the butter over medium heat. Add the chopped apples and brown sugar, cooking and stirring until the apples are tender, 10 to 12 minutes. Editor's Tip: For a richer, more molasses-like flavor, use dark brown sugar in the filling.
In a small bowl, mix the cornstarch and water until smooth, then stir it into the apple mixture. Bring to a boil and cook until the filling thickens, one to two minutes. Remove from the heat and let it cool completely.
Using a paring knife, cut out a 1-inch-wide cone-shaped piece from the top of each cupcake. Discard the removed portion. Fill each cavity with the cooled apple mixture.
In a large bowl, combine the softened butter, confectioners' sugar, heavy whipping cream, vanilla extract and ground cinnamon. Beat until smooth and creamy.
Generously frost each filled cupcake with the cinnamon frosting. If desired, garnish with thinly sliced fresh apples just before serving.
Source: tasteofhome.com
In a large skillet, melt the butter over medium heat. Add the chopped apples and brown sugar, cooking and stirring until the apples are tender, 10 to 12 minutes. Editor's Tip: For a richer, more molasses-like flavor, use dark brown sugar in the filling.
In a small bowl, mix the cornstarch and water until smooth, then stir it into the apple mixture. Bring to a boil and cook until the filling thickens, one to two minutes. Remove from the heat and let it cool completely.
Using a paring knife, cut out a 1-inch-wide cone-shaped piece from the top of each cupcake. Discard the removed portion. Fill each cavity with the cooled apple mixture.
In a large bowl, combine the softened butter, confectioners' sugar, heavy whipping cream, vanilla extract and ground cinnamon. Beat until smooth and creamy.
Generously frost each filled cupcake with the cinnamon frosting. If desired, garnish with thinly sliced fresh apples just before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.