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Select a category: Appetizers  Main Dishes  Side Dishes  Desserts

This is the third and final recipe I made with all of those apples from upstate New York. It was my favorite though! Apple pie is one of my favorite desserts, for Fall specifically. My favorite part of the pie is the filling though. For this recipe, you make a classic “apple-pie” filling and plop it onto a sugary vanilla cupcake. It doesn’t stop there though. You need to have some creamy vanilla buttercream on top to mimic ice cream on your pie. You still have the flavors of cinnamon and apples coming through except it’s in cupcake form. What’s not to like?! Come on people!

I found this recipe on Annie’s Eats. I’ve told you before how much I adore her blog. Her recipes are beyond amazing with pictures to match. I look up to her and hope that my blog is as wonderful as hers one day!

Cupcakes:

  • 3 cups sifted cake flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 ½ tsp. vanilla extract
  • 1 cup milk
  1. Preheat the oven to 350°.  Line 24 cupcake tins with paper liners; preferably cute ones. In a medium bowl, sift together the cake flour, baking powder and salt.  In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add the vanilla extract and mix well to combine.  Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Stir until just combined.
  3. Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full.  Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.  Remove from the oven and allow to cool for 5 minutes in the pans.  Transfer to wire racks to cool completely before assembling.

Apple Filling:

  • 2 tbsp. butter
  • 2 tsp. cinnamon
  • 2-3 tbsp. sugar
  • 3 large Granny Smith apples, peeled, cored and diced
  1. Heat butter in a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well.  Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and let cool. If you love the inside of apple pie as much as me, your best bet is to double this recipe – for snacking purposes and/or willingly overfilling your cupcakes.
  2. While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake.  Fill the holes with the cooled apple mixture.  To decorate, top each cupcake with a swirl of vanilla buttercream; careful not to hide the lovely apples.
  3. Restrain from eating the whole batch before anybody sees them.

Next time I make these delicious cupcakes, which will probably be in September 2012, I might consider drizzling them with some sort of caramel as well. MMM! It’s hard to believe that these do not contain any chocolate whatsoever, yet they may be one of my Top 5 favorite cupcakes of all time. Weird, huh?

Vanilla Buttercream:

  • 20 tbsp. (2 ½ sticks) unsalted butter, softened
  • 2 ½ cups confectioners’ sugar, sifted
  • 1/8 tsp. salt
  • 2 tsp. vanilla extract
  • 2 tbsp. heavy cream  
  1. In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined.
  2.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Be sure to make these cupcakes when you’re hungry. The tops of the cupcakes that get carved out are perfect for dipping in the buttercream when no one is looking!

If you think these babies look good, take a look at the other pie-inspired cupcakes I have found and bookmarked for future treats:
Apple Crisp Cupcakes by Sweet Sensations
Impossible Pumpkin Pie Cupcakes by Baking Bites
Banana Cream Pie Cupcakes by Joylicious
Gingerbread Cupcakes by Sweet Pea’s Kitchen
Coconut Cream Cupcakes by How Sweet It Is

Tutti Mangia!

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4 Responses so far.

  1. Vic says:

    those look heavenly! you are so talented :)

  2. Jamie says:

    These look amazing, combining two wonderful treats! I will have to rememeber these for next time I need to bring a dessert somewhere!

  3. Oh my oh my – these cupcakes look amazing! Such a fabulous idea :) Will have to try for sure!

  4. [...] planned theme of holiday eats, I bypassed her Boursin Stuffed Mushrooms, Boston Cream Pie, and  Apple Pie Cupcakes and went straight for her Four Cheese Stuffed Shells. Her words, about stuffed shelled, can be [...]

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Jamie
I'm just an Italian girl with a love for food - no surprise there! I think cooking and baking for family and friends creates the best memories.

Tutti Mangia!

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