Apple Pie Stuffed Cupcakes

There's something magical about combining two beloved desserts into one delightful creation, and that's precisely what the Sweet & Tart Apple Pie Stuffed Cupcakes offer. Imagine biting into a soft, fluffy cupcake only to discover a warm, gooey apple pie filling nestled inside. Topped with rich cinnamon buttercream frosting, these cupcakes are a perfect fusion of classic apple pie and modern cupcake culture. They make for a unique dessert option that not only satisfies your sweet tooth but also evokes the comforting flavors of fall, regardless of the season.

Discover the joy of baking with Sweet & Tart Apple Pie Stuffed Cupcakes, a delightful fusion of two favorite desserts. These fluffy cupcakes hide a warm, gooey apple pie filling inside and are topped with rich cinnamon buttercream. Perfect for any celebration or cozy gathering, these treats bring the comforting flavors of fall to your dessert table. Impress your guests with this unique take on a classic dessert that’s sure to evoke sweet memories with every bite.

Print Recipe Pin Recipe

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

For the Apple Pie Filling:

2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced

¼ cup brown sugar

1 tsp cinnamon

½ tsp nutmeg

1 tbsp lemon juice

1 tbsp butter

For the Cinnamon Buttercream Frosting:

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

1 tsp cinnamon

2-3 tbsp heavy cream (as needed for consistency)

Instructions

Prepare the Apple Pie Filling:

- In a medium saucepan over medium heat, melt 1 tablespoon of butter.

- Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

- Cook for about 5-7 minutes until apples are soft but still hold their shape. Remove from heat and allow to cool.

Make the Cupcake Batter:

- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).

- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

Assemble the Cupcakes:

- Fill each cupcake liner ⅔ full with cupcake batter.

- Using a small spoon or your finger, make a small well in the center of each batter-filled liner.

- Spoon about 1 tablespoon of the cooled apple pie filling into the well of each cupcake and top with a bit more cupcake batter to cover.

Bake the Cupcakes:

- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cinnamon Buttercream Frosting:

- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and beat until combined.

- Add vanilla, cinnamon, and heavy cream, and mix until light and fluffy. If the frosting is too thick, add more cream until the desired consistency is reached.

Frost the Cupcakes:

- Once the cupcakes are completely cool, frost them generously with the cinnamon buttercream.

- Optionally, sprinkle a little extra cinnamon or drizzle with caramel sauce for extra flair.

Serve and Enjoy:

- Serve these delicious Apple Pie Stuffed Cupcakes at parties, family gatherings, or simply treat yourself to a sweet delight!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes