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Apple Pie Cupcakes

Apple Pie Cupcakes: Cozy Bites of Fall Bliss

Delight in Apple Pie Cupcakes, a cozy dessert that captures the essence of fall in bite-sized treats.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour can substitute with cake flour or gluten-free mix
  • 1 tablespoon baking powder leavening agent
  • 2 teaspoons cinnamon or nutmeg for variation
  • 1 pinch salt to enhance sweetness
  • ½ cup unsalted butter (softened) or coconut oil as a dairy-free alternative
  • 1 cup sugar for sweetness
  • 2 large eggs or applesauce for vegan substitute
  • 1 teaspoon vanilla extract
  • ½ cup milk or almond milk for lactose-free option
  • 2 cups Granny Smith apples (peeled, cored, and diced) consider Honeycrisp for sweeter cupcakes
  • 1 tablespoon lemon juice to prevent browning
  • ½ cup brown sugar for caramel flavor
For the Frosting
  • ½ cup heavy cream or half-and-half for a lighter alternative
  • 4 cups powdered sugar adjust to taste
  • 1 teaspoon vanilla extract

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula
  • measuring cups
  • Measuring spoons
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  3. Cream together unsalted butter and sugar in a large mixing bowl until light and fluffy.
  4. Add eggs one at a time and mix in vanilla extract until combined.
  5. Gradually combine the dry mixture with milk, mixing until just combined.
  6. In a saucepan, sauté diced apples, lemon juice, brown sugar, and cinnamon until tender.
  7. Fill cupcake liners halfway with batter, add apple filling, then top with more batter.
  8. Bake for 18–20 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for about 5 minutes before transferring to a wire rack.
  10. Beat together butter, powdered sugar, vanilla, and heavy cream until fluffy to prepare frosting.
  11. Frost cooled cupcakes and sprinkle with cinnamon or nutmeg as desired.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 40gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Mix wisely to ensure moist and tender cupcakes. Store in an airtight container for freshness.

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