Apple Pie Cupcakes recipe

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Apple Pie Cupcakes are a delightful twist on the classic dessert, offering all the flavors of traditional apple pie in convenient cupcake form. These cupcakes feature a moist and flavorful cake base, filled with a luscious apple pie filling, and topped with a crunchy streusel topping. Each bite is a harmonious blend of sweet apples, warm spices, and buttery crumble, making them the perfect treat for any occasion.

The cupcakes start with a tender and moist cake base infused with warm cinnamon and nutmeg, providing a comforting backdrop for the vibrant apple pie filling. The filling, made with diced apples cooked down with brown sugar, cinnamon, and a hint of lemon juice, adds a burst of sweet and tangy flavor with every bite. Topping off these delectable treats is a generous sprinkling of streusel topping, adding a delightful crunch and extra sweetness to complement the tender cake and juicy apple filling.

These Apple Pie Cupcakes are sure to impress with their irresistible combination of flavors and textures. Whether enjoyed as a cozy dessert on a chilly evening or served at a festive gathering, they are bound to be a hit with family and friends alike. So, indulge in the comforting taste of apple pie with these delightful cupcakes that capture all the essence of this beloved dessert in a convenient handheld treat

Ingredients:
  • 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
  • Apple Filling
  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored and diced in to 1/4-inch cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
Crumble Topping;
  • 2 tablespoons unsalted butter
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup pecan halves, toasted
  • 1/8 teaspoon salt
  • 1 egg for egg wash
  • Whipped cream, ice cream, or caramel sauce for topping
Instructions:
Step1: Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
Step2: In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
Step3: In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
Step4: Roll the pie crust out on a floured surface with a floured rolling pin.
Step5: Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
Step6: Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
Step7: Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
Step8: Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.

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