Apple Pie Cupcakes
Total Time
2 hours
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(0)
Ingredients
12 cupcakes
- 1 1/3 cup (175g) all-purpose flour
- 1 cup (205g) light brown sugar, packed
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (102g) vegetable oil
- 1/2 cup (123g) unsweetened applesauce
- 2 large eggs
- 2 tsp vanilla bean paste
- 1/4 cup (60g) sour cream
- 2 tbsp unsalted butter
- 2 1/2 cups finely diced Fuji or Honeycrisp apples (about 2 large apples)
- 1/4 cup (50g) light brown sugar, packed
- 1 tsp ground cinnamon
- Juice of 1/2 lemon
- 1 tsp cornstarch, mixed with 1 tbsp water
- 1 sheet premade pie dough
- 2 tbsp heavy cream
- 1 tbsp raw sugar
- 1/2 tsp ground cinnamon
- 1 1/2 cups (330g) unsalted butter, room temp
- 2 tsp vanilla bean paste
- 4 cups (400g) powdered sugar
- 1/4 cup (60g) milk
- 1/4 cup (60g) heavy cream
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Preparation
Chef’s notes
Can these cupcakes be made gluten free? Substitute the all-purpose flour with a cup for cup all purpose gluten free baking flour. Also omit the pie crust garnish.
Can I substitute the sour cream with Greek yogurt? Yes, make sure it’s full fat. For future use, sour cream and Greek yogurt can almost always be substituted for one another.
How do you store apple pie cupcakes? Keep the cupcakes in an air tight container and store them in the refrigerator. They will keep for about 5 days.
What is the best way to serve apple pie cupcakes? These cupcakes are best the day-of. They can be served right away but they will also be fine if left at room temperature for a couple hours.
Can I make the cupcakes a day ahead? I would suggest baking the cupcakes themselves a day ahead and storing in the refrigerator. You can also make the apple filling and pie crust a day ahead, keeping the filling in the fridge and the pie crust in a container at room temperature. It’s difficult to revive whipped buttercream, so I suggest making this the day of.