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Apple Pie Cupcakes Recipe

Apple Pie Cupcakes Recipe



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A little dash of bourbon in these individualized desserts ensures the evening will end cordially for all. Plus, these cupcakes take less time to bake than a full-sized apple pie.

Ingredients

  • 3 free-form pie shells, divided into quarters
  • 6 low-sugar apples, preferably Granny Smith, sliced and halved into small pieces
  • ¼ -½ cup sugar, or to taste
  • 2 tablespoons all-purpose flour
  • Dash of nutmeg
  • 2 tablespoons bourbon
  • Cinnamon, to taste
  • Pinch of salt
  • 12 tablespoons unsalted butter

Servings12

Calories Per Serving443

Folate equivalent (total)25µg6%


When you don’t feel like having an apple pie then these Apple Pie Cupcakes are just the best alternative that you can get.

Tis the season for apples!

I don’t have to tell you that fall is the perfect time for making apple pie, what with the bounty of fresh apples – their sweet-tart scent filling the brisk air. Pie is just a natural vehicle for enjoying all those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths.

But as much as a fresh apple pie is enjoyable to eat, it can be intimidating to make and even trickier to serve.
My solution? Miniature pies, baked in a cupcake pan.

Who doesn’t love bite size desserts, right?

Well, I know what you’re going to say…..yet another bite sized pie. You already posted Pumpkin Pie Bites , Chocolate Cream Pie Bites and Strawberry Pie Bites !! But if you thought that I’m done with bite sized desserts, you’re wrong.
While I love regular pie, there’s something about bite sized pies that make them so much better. Maybe it’s the fact that they’re perfectly portioned or they make a simple dessert you can just pick up and enjoy. Or maybe it’s that you can eat two (or three) and not feel so guilty about it.
And let’s be honest, mini desserts are just better than regular desserts. Right?
Today, I’m sharing with you my new twist: Apple Pie Cupcakes. And guess what, I still have so many interesting ideas on my mind, like Pecan Pie Bites.

Apple pie Cupcakes with pie crust

With press-in crusts, easy apple pie filling and a simple crumb topping, these cupcake-sized desserts don’t require any special rolling, weaving, or fluting skills to create impressive little treats.

How to make Apple pie Cupcakes

To start, you’ll need a standard 24-count(or 12) cupcake/muffin pan. You’ll also need two pie crusts, you can either use my homemade pie crust recipe or buy a box of pie crusts from the store. The store-bought pie crusts usually come in packages of two so they’re perfect for this recipe. If I’m being honest, I usually just cheat and use store-bought pie crusts when I’m making these cupcakes.
Simply take a pie crust and cut 3-inch circles with a round cutter or jar lid or glass. Press each into a mini muffin pan. One crust makes about 12-14 cupcakes.

Q : Do I have options for a crust other than pie crust ?

A : Homemade or store bought pie crust are optional but I definitely recommend using it.
Graham Cracker crust is always a good solution, refrigerated flaky cinnamon rolls or Pillsbury Grands also work great!

This filling is just a simple mixture of butter, chopped apples, sugar, salt, lemon juice, and a touch of cinnamon. You can also make these just a bit easier and completely leave the top off and they still taste just fine! I love to serve Apple Pie Cupcakes with a little scoop of ice cream and caramel on top.

I mean, just look at how cute those cupcakes are up there!

Tips and Tricks:

* Use canned apple pie filling! You can refrigerate remaining filling and make another batch of cupcakes the second these are gone.
* Try store-bought whipped cream for another time-saving trick. You can also use a spice cake mix to make these REALLY semi-homemade.
* You’ll need two pie crusts for this recipe. Use any leftover pie crust you have to decorate the tops of the pies however you like!
* You can use any type of baking apples you prefer in this recipe. I like to use a mix of sweet and tart apples, so I typically use Granny Smith and Gala/Honeycrisp apples.
* Want to be the star of your Thanksgiving celebrations? You can make this cupcake BAKERY worthy by adding a caramel drizzle or heath chips on top.


Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.

Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the diced apples and cook, tossing occasionally, until the start to soften about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and the salt. Cook 5 more minutes, or until tender. Stir in lemon juice.

Add the flour, brown sugar, and walnuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly.

Separate cinnamon roll dough into 8 rolls. Flatten each into 4-inch round then place into each muffin cup. Divide the apple filling evenly onto rolls in muffin cups then top with the crumble topping.

Bake the cupcakes 10 to 15 minutes or until bubbly and tops are light brown. Cool in the pan 5 minutes then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.


Apple Pie Stuffed Cupcakes

Nothing says Fall like a warm apple pie. Unfortunately, we don't always have time to make and chill pie dough. These cupcakes are the perfect solution!

Made them? Let us know how it went in the comment section below!

box of vanilla cake mix, plus ingredients called for on box

teaspoons ground cinnamon, plus more for decorating

salt, plus more for buttercream

honey crisp apples, medium, peeled, sliced into 1/2" cubes

  1. Preheat oven to 350º and line 2 12-cup muffin tins with black cupcake liners. Prepare cupcake batter according to package directions.
  2. Scoop cupcake batter into liners and bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Let cool.
  3. Melt butter in a medium saucepan over medium heat. Mix in brown sugar, cinnamon, nutmeg, ginger, salt and apples to pot. Let the mixture come to a simmer, reduce heat to low and cover with a lid. Let cook until apples are very tender, about 12 minutes. Remove the lid, increase heat back to medium and let the sauce reduce to a thin caramel, remove from heat and let cool completely.
  4. In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and season with salt. Beat until combined, adding more heavy cream to loosen if necessary. Transfer frosting into a piping bag fitted with a ½&rdquo star piping tip.
  5. Using a small scoop or paring knife, remove the centers of each cupcake, creating a divot into which you will spoon the filling.
  6. Spoon a heaping tablespoon of filling into each divot. Pipe frosting onto cupcakes and sprinkle with demerara sugar and cinnamon.

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Instructions

  1. Toss the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl. Melt butter in a medium skillet over medium heat. Add apples and cook, stirring frequently, until apples are tender and liquid is simmering, about 6 minutes.
  2. Stir in flour until dissolved and liquid thickens. Remove from heat and let filling cool completely. Divide evenly into 12 packed mounds set aside.
  1. Preheat to 350°F. Line a 12-cup muffin tin with paper liners and coat with cooking spray.
  2. Prepare cake mix according to box instructions.
  3. Divide batter evenly into muffin tin, then top with a mound of apple filling. Bake for 15 minutes, then remove from oven and gently brush muffin tops with melted butter and sprinkle with granulated sugar.
  4. Continue to bake until the tops of the cupcakes spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
  1. Beat the cream, confectioners' sugar and sour cream in a medium bowl on medium-high speed until the mixture forms soft peaks. Transfer to a pastry bag or a resealable plastic bag (snip off the tip), pipe a dollop onto each cupcake and sprinkle with cinnamon.

Watch Our How-To Video


Recipe Ingredients

  • Unsalted butter - cooks the apples and used in the frosting.
  • Granny smith apples - has the right tartness for the filling.
  • Granulated sugar - sweetens the apples and cupcakes.
  • Lemon juice - prevents the apples from browning.
  • Cinnamon, nutmeg, salt - enhances the flavor.
  • Powdered sugar - used to sweeten the frosting.
  • Fireball Whisky - adds some spice.
  • All-purpose flour - has the right gluten for the apple cupcakes.
  • Vanilla extract - enhances the flavors.
  • Baking powder - helps the cupcakes rise.
  • Light brown sugar - sweetens the batter.
  • Eggs - binds everything together and adds structure.
  • Apple cider - gives that apple flavor and moistens the apple cupcakes.

The best apple pie cupcakes recipe! These cupcakes literally taste like apple pie and are super easy to make!

FALL! Fall it’s here, like officially here. Riding boots are out pumpkin spice lattes are being ordered – or whipped at home in the shape of a cupcake (check this PSL Cupcakes recipe!!) -, and I just can’t contain my excitement for anything apple cider and caramel. I know, basic, but what can a girl do when she loves fall so much? Easy, whip up a batch of these apple pie cupcakes.

Seriously friends these cupcakes are the bomb.com they are moist, flavorful, packed with apple, full of cinnamon and smell delicious while being baked which in my opinion is a total must!)

They are an apple pie shaped like a cupcake (hence the apple pie cupcakes name), and we were made for something like this.

They are soft and fluffy and topped with the most delicious maple frosting in the planet.

And they are singing you a love song, BAKE ME

So I guess that means that you should get all the ingredients and start baking this because duh, they are asking for it and two it’s so worth it even if you are not a cupcake fan.

For me, the secret is using a lot of apples, and I’m not talking about applesauce (that can be delicious as well but it’s not what we are looking for) I’m talking about real, fresh apples. If you live in somewhere that produces apple (hey Upstate NY) I’m talking about the kind of apple that you just picked on a farm or the ones you purchased from the lovely lady at the farmers market. Since the apples are the secret to make this so delicious, we need good apples, simple as that.

And we are going to grate them, or if you are lazy like me and don’t own a grater, just place them in your food processor and call it a day. What we don’t wants to feel apple chunks in our cupcakes. Mainly because that would make the cupcakes too wet and second, becuase we wound end up with batter that tastes like cinnamon and then an apple chunk instead of having all the flavors in all the cupcake.


Apple Pie Cupcakes

I saw something similar to these cupcakes on TV one day. I knew I’d probably never make it to the bakery that sells them, so I decided to make them myself.

Ingredients

  • 2 whole Granny Smith Apples
  • ½ cups Light Brown Sugar
  • ½ cups White Granulated Sugar
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Butter
  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1-⅓ cup Water
  • 3 whole Eggs
  • ½ cups Vegetable Oil

Preparation

The amount of cinnamon and sugar in this recipe can be adjusted to taste.

Preheat oven to 350 degrees F.

Peel, core and dice apples. Spread in a single layer on a lined cookie sheet.

Sprinkle brown sugar, white sugar, nutmeg and cinnamon over apples.

Bake in the preheated oven for 20 minutes or until apples are cooked.

Remove pan from oven and immediately dump apples and any drippings into a heat resistant bowl.

Stir in butter until melted. Set apple mixture to the side to cool.

In a large mixing bowl, beat cake mix, water, eggs and oil together until blended.

Optional step: Pour apple mixture onto a cutting board or mat, dice (or mash, depending on the texture you want) into tiny pieces.

Mix apples into cake batter.

Scoop batter into cupcake pans (I use an ice cream scoop).

Bake at 350 degrees F for 18 minutes. Test cupcakes by inserting a toothpick in the middle. If toothpick comes out clean, remove cupcakes from the oven. If not, bake for 3-5 more minutes.


Apple Pie Cupcakes

We have been going a bit overboard with apple recipes this past week. My kiddos start school really early this year and since back to school always has fall on my mind, I have been baking up a storm. I grew up in upstate NY and school never started until the Wednesday after Labor Day. I really am not liking this new schedule the school has decided on. I had a nice mid August summer vacation planned and these new dates really messed with all of that.

My kiddos really enjoyed the Apple Pie Fries I shared on Wednesday. They actually requested that I make them again today. When I mentioned apple pie cupcakes, they quickly agreed that cupcakes would make for a great evening dessert.

When the kiddos were younger, I never did much baking. It always seemed too crazy to try to focus on any dessert besides what I could purchase from the bakery. I then evolved into what I call a convenience baker, ha ha. I like to take store bought mixes, dough, etc and put a fun twist on them. One of my favorite fall cupcakes is my Caramel Apple Cupcakes that I shared with you last fall. They are SUPER yum and fun!

These Apple Pie Cupcakes with Brown Sugar Cinnamon Cupcakes are amazing. As a matter of fact, I am enjoying one with my afternoon coffee right now. The apple pie filling inside and the cinnamon buttercream icing is a perfect combo. You will find all the flavors of an apple pie in cupcake form.

The ingredients needed to make these perfect fall cupcakes is so super simple. Just grab yourself a cake mix (I love the Betty Crocker Butter Yellow), apple pie filling (store bought or Homemade Apple Pie Filling), and a few other ingredients that can most likely be found in your fridge and cabinets. These apple cupcakes are so simple.


INGREDIENTS
1 box White or Yellow Cake Mix + box ingredients
20 oz Apple Pie Filling
1 cup softened Butter
3 cup Powdered Sugar
1/2 cup Brown Sugar
1 tsp Cinnamon
2 tbsp Milk
1 tsp Vanilla

DIRECTIONS
Preheat oven and line muffin tins with paper liners.
Prepare batter according to box directions.
Fill liners 2/3 full and bake according to box directions for cupcakes.
Allow to cool completely.
Use a knife to dice apples into smaller pieces.
use a knife to core our a plug in the middle of each cupcake and fill with pie filling.
Place just the top of plug bake on cupcake.
Whip butter, brown sugar, cinnamon and vanilla for until fluffy.
Gradually add powdered sugar.
Add milk until you reach desired consistency.
Transfer to piping bag and frost each cupcake.

Do you have a favorite fall cupcake? Cinnamon and apples make for a perfect flavor combo for fall. These cupcakes will be a great after dinner dessert or even a fall bake sale idea.


First, you need to cut the apples into a cube, fry in butter until soft with sugar and cinnamon, and add freshly squeezed lemon juice. Then make crumbs from brown sugar, flour, chopped nuts, and butter. The next step is to spread cinnamon dough cakes in prepared forms.

We distribute apples overall dough baskets, then sprinkle with nut crumbs and bake in the oven. Once the cupcakes have cooled, cover them with whipped cream and caramel topping. Below I will write for you a recipe for homemade caramel topping. Do not miss it!

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How to cook homemade caramel topping?

  • In a saucepan with a thick bottom over low heat, melt 4.5 ounces of sugar. Stir constantly with a silicone spatula.
  • Cook the sugar until a caramel color appears, then add 3.5 ounces of butter and mix gently. Very careful! Caramel has a very high temperature!
  • As soon as the caramel is combined with butter, turn off the heat and pour 75 ml of fat cream (33-35%) into the mixture with a thin stream. Mix and let cool for at least an hour.
    The caramel topping is ready and you are delicious! Use for your Apple Pie Cupcakes and other desserts.

Preparation Tips for Easy Apple Pie Cupcakes

  • You can skip the apple cooking step if you buy a ready-made filling from canned apple pie.
  • Replace the whipped cream with ice cream and get an even more unique dessert.
  • Ready cupcakes can also be sprinkled with chocolate chips on top.
  • Of this amount of ingredients, you get 7-8 cupcakes. If you want to treat a big company, just double the number of ingredients.

How to store Apple Pie Cupcakes?

Hide your cupcakes without topping in a container with a lid or cover hermetically with cling film. Store in the refrigerator for up to 3 days.

Can I freeze apple pie cupcakes?

You can freeze everything, but these cupcakes are not worth it. Apples give a lot of juice and after defrosting they will lose their presentable appearance.

But, you can freeze everything separately, and apples, and nut crumbs. Before cooking, thaw them at room temperature for several hours. If the apples gave a lot of juice, you can remove it.