Apple Pie Cupcakes
Apple Pie Cupcakes
Ingredients
For the Cupcakes
- 60 g butter, softened
- 30 g caster sugar
- 30 g brown sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 60 g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon powder
- 1/4 cup milk
For Assembly and Frosting
- 1/2 cup apple compote, homemade or store-bought
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon powder, plus extra for dusting
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a cupcake tin with 4 cupcake liners.
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, cream together the softened butter, caster sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Whisk in the egg and vanilla extract into the creamed butter and sugar mixture until well combined.
⏱️ 1 min
- 4
In a separate small bowl, whisk together the flour, baking powder, and 1/2 teaspoon of cinnamon powder.
⏱️ 1 min
- 5
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min
- 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min
- 7
Bake for 12-14 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 14 min•🌡️ 180
- 8
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This will take about 25-30 minutes.
⏱️ 30 min
- 9
Once the cupcakes are completely cool, use a small knife or a cupcake corer to scoop out a small hole from the center of each cupcake. Fill each hole with about 1-2 tablespoons of apple compote.
⏱️ 5 min
- 10
To make the cinnamon whipped cream, combine the cold heavy cream, powdered sugar, and 1/4 teaspoon of cinnamon powder in a cold bowl. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min
- 11
Pipe or spread the cinnamon whipped cream onto the filled cupcakes. For a pie-like appearance, you can pipe a lattice pattern. Dust with a little extra cinnamon powder before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Cupcakes
For the Cupcakes
- 60 g butter, softened
- 30 g caster sugar
- 30 g brown sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 60 g flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon powder
- 1/4 cup milk
For Assembly and Frosting
- 1/2 cup apple compote, homemade or store-bought
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/4 teaspoon cinnamon powder, plus extra for dusting
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a cupcake tin with 4 cupcake liners.
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, cream together the softened butter, caster sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Whisk in the egg and vanilla extract into the creamed butter and sugar mixture until well combined.
⏱️ 1 min - 4
In a separate small bowl, whisk together the flour, baking powder, and 1/2 teaspoon of cinnamon powder.
⏱️ 1 min - 5
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined and no dry streaks remain. Be careful not to overmix.
⏱️ 2 min - 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min - 7
Bake for 12-14 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
⏱️ 14 min•🌡️ 180 - 8
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This will take about 25-30 minutes.
⏱️ 30 min - 9
Once the cupcakes are completely cool, use a small knife or a cupcake corer to scoop out a small hole from the center of each cupcake. Fill each hole with about 1-2 tablespoons of apple compote.
⏱️ 5 min - 10
To make the cinnamon whipped cream, combine the cold heavy cream, powdered sugar, and 1/4 teaspoon of cinnamon powder in a cold bowl. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 3 min - 11
Pipe or spread the cinnamon whipped cream onto the filled cupcakes. For a pie-like appearance, you can pipe a lattice pattern. Dust with a little extra cinnamon powder before serving.
⏱️ 4 min