Description
These Apple Pie-Stuffed Cupcakes combine the classic flavors of cinnamon-spiced apple pie with moist vanilla cupcakes and a rich, creamy buttercream frosting. Filled with homemade apple pie filling and topped with cinnamon sugar, these cupcakes are perfect for fall gatherings or any dessert craving.
Ingredients
Scale
For Cupcakes
- 1 box vanilla cake mix, plus ingredients called for on box (typically eggs, oil, water)
For Apple Pie Filling
- 4 Tbsp. butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon, plus more for decorating
- 1 1/2 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1/2 tsp. salt, plus more for buttercream
- 4 medium Honeycrisp apples, peeled and sliced into 1/2″ cubes
For Icing
- 1 1/2 cups (3 sticks) butter, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- 3 Tbsp. heavy cream
- Demerara sugar and cinnamon, for sprinkling
Instructions
- Prepare Cupcake Batter: Preheat oven to 350ºF and line two 12-cup muffin tins with cupcake liners. Prepare the cupcake batter according to the package directions.
- Bake Cupcakes: Scoop batter into liners and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Make Apple Pie Filling: Melt butter in a medium saucepan over medium heat. Stir in brown sugar, cinnamon, nutmeg, ginger, salt, and the cubed apples. Bring to a simmer, then reduce heat to low and cover. Cook until apples are very tender, about 12 minutes. Remove lid, increase heat to medium, and simmer until sauce reduces to a thin caramel consistency. Remove from heat and cool completely.
- Prepare Buttercream Icing: In a large bowl, beat softened butter with a hand mixer or stand mixer until fluffy. Gradually add powdered sugar and beat until combined. Add vanilla extract, heavy cream, and a pinch of salt, then continue beating until smooth and creamy. Add a little more heavy cream if the frosting is too thick. Transfer frosting to a piping bag fitted with a ½-inch star tip.
- Core the Cupcakes: Using a small scoop or paring knife, hollow out the center of each cooled cupcake to create a cavity for the apple filling.
- Fill and Decorate: Spoon a heaping tablespoon of the cooled apple pie filling into each cupcake cavity. Pipe buttercream frosting over the top and sprinkle with demerara sugar and cinnamon for decoration.
Notes
- Use Honeycrisp apples or any other crisp, sweet-tart apple for the best flavor and texture in the filling.
- Make sure the apple pie filling is completely cooled before filling cupcakes to prevent melting the frosting later.
- You can prepare the apple pie filling and buttercream a day ahead for easier assembly on serving day.
- To easily remove cupcake centers, use a small melon baller or paring knife carefully.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
