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apple pie cupcakes with a bite taken out

Apple Pie Cupcakes

Bernice Baran
Apple pie cupcakes are a super moist and tender spiced cupcakes topped with an apple pie filling and frosted with a cream cheese whipped cream and streusel topping.
4.70 from 13 votes
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Prep Time 1 hour
Cook Time 23 minutes
Additional Time 1 hour
Total Time 2 hours 23 minutes
Course Cupcakes
Cuisine American
Servings 15 cupcakes
Calories 366 kcal

Equipment

Ingredients
  

Apple Pie Filling

  • 3 medium apples 10oz/275g after it's cored, peeled and diced
  • 2 Tbsp (30mL) fresh lemon juice (1/2 large lemon)
  • ½ tsp ground cinnamon
  • 1/4 cup (50g) light brown sugar, lightly packed
  • 2 Tbsp (28g) salted butter
  • 1 Tbsp (10g) cornstarch

Spice Cupcakes

  • 1 1/2 cup (172g) cake flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar lightly packed
  • 1/4 cup (60mL) canola oil
  • 1/4 cup (56g) salted butter room temperature
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (113g) sour cream
  • 1/3 cup (80mL) whole milk room temperature

Streusel Topping

  • 1/2 cup (60g) all-purpose flour spooned and leveled
  • 2 Tbsp (25g) light brown sugar
  • 2 Tbsp (28g) salted butter melted
  • 1/2 tsp ground cinnamon
  • tiny pinch fine sea salt

Cream Cheese Whipped Cream

  • 2 oz (1/4 brick) cream cheese room temperature
  • 1 cup (120g) powdered sugar spooned and leveled
  • 1 tsp vanilla extract
  • tiny pinch salt
  • 1 cup (8oz) heavy whipping cream cold

Instructions
 

Apple Pie Filling

  • In a small bowl, toss the apples with the lemon juice, cinnamon, nutmeg, salt and sugar.
    3 medium apples, 2 Tbsp (30mL) fresh lemon juice (1/2 large lemon), ½ tsp ground cinnamon, 1/4 cup (50g) light brown sugar, lightly packed
  • Place the butter in a small or medium saucepan, over medium heat. Once the butter is melted, add the apple mixture and cook over medium heat for about 7 minutes, until the apples start to feel a little more tender. 
    2 Tbsp (28g) salted butter
  • Remove about 2 Tbsp of the liquid into the bowl and mix it with the cornstarch to make a slurry. Add the slurry to the pot with the apples and cook for another 1-2 minutes until it thickens.  
    1 Tbsp (10g) cornstarch

Spice Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 15 muffin tins with cupcake liners (preferably a light colored pan).
  • In a medium bowl, whisk together the cake flour, baking powder, salt, spices and sugars until they're evenly distributed (whisk well).
    1 1/2 cup (172g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 2 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) light brown sugar
  • Add the oil and butter to the dry ingredients and beat together until they're combined.
    1/4 cup (60mL) canola oil, 1/4 cup (56g) salted butter
  • Add the egg and vanilla extract and paste and mix until they're fully combined.
    1 large egg, 1 tsp pure vanilla extract
  • Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
    1/2 cup (113g) sour cream, 1/3 cup (80mL) whole milk
  • Fill each cupcake liner about 2/3 full, about 45 grams of batter per cupcake.* You should have enough for 15 cupcakes.
  • Top with the apple pie filling, about 20-25 grams per cupcake, and bake for 22-25 minutes. If you press on the cupcake gently, it should bounce back. You can also insert a toothpick through the side to make sure the batter is baked.
  • Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Streusel Topping

  • In a small bowl, melt the butter and add the sugar, cinnamon and salt. Mix until it's well combined.
    2 Tbsp (25g) light brown sugar, 2 Tbsp (28g) salted butter, 1/2 tsp ground cinnamon, tiny pinch fine sea salt
  • Add the flour and mix gently just until it crumbles into chunks. Place the streusel on a baking sheet and bake for 5 minutes.
    1/2 cup (60g) all-purpose flour
  • Remove the pan from the oven and then use a fork or a spatula to toss the streusel around. Bake for another 5 minutes. Repeat the process again, baking for a total of 15-20 minutes for 3-4 rounds, until the streusel has browned and is crispy.
  • Remove from the oven and set aside to cool completely before adding to the cupcakes.

Cream Cheese Whipped Cream

  • Place the room temperature cream cheese in the bowl of a stand mixer (or a large bowl with a hand mixer) and beat at medium speed for a minute until it's creamy.
    2 oz (1/4 brick) cream cheese
  • Add the powdered sugar, vanilla and salt and beat again at low-medium speed, just until they're smooth and combined.
    1 cup (120g) powdered sugar, 1 tsp vanilla extract, tiny pinch salt
  • Turn the mixer to low speed and stream in the heavy whipping cream. Once it's all added, turn the mixer up to medium-high speed and beat for 1-2 minutes until it's thickened like fluffy whipped cream. Don't over-beat.
    1 cup (8oz) heavy whipping cream
  • Use the frosting to frost the cupcakes and then roll the sides of the frosting in the cool streusel.
  • Serve immediately or store refrigerated.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 47gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 54mgSodium: 159mgPotassium: 120mgFiber: 2gSugar: 32gVitamin A: 565IUVitamin C: 2mgCalcium: 75mgIron: 1mg
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