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Apple Pie Cupcakes with Cinnamon Cream Cheese Frosting Recipe

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★★★★★

4.9 from 90 reviews

Delight in these Apple Pie Cupcakes, a perfect fusion of tender spiced cupcakes filled with luscious apple compote and topped with creamy cinnamon cream cheese frosting. Each bite captures the classic essence of apple pie in a convenient, handheld format ideal for any occasion.

Ingredients

Scale

Apple Filling

  • 4 small tart apples, peeled, cored, and finely diced
  • 30 g brown sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 50 g water

Cupcakes

  • 185 g cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 115 g unsalted butter, softened to room temperature
  • 200 g granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 150 g milk, dairy or non-dairy

Cream Cheese Frosting

  • 60 g unsalted butter, softened to room temperature
  • 125 g cream cheese, softened to room temperature
  • 75 g powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Apple Filling: In a small pot, mix diced apples, brown sugar, cornstarch, cinnamon, and water. Cover and bring to a boil over medium-high heat. Uncover and cook, stirring frequently, until apples are tender and liquid evaporates. Add a little water if drying out or burning. Transfer to a bowl and cool completely.
  2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with parchment cupcake liners.
  3. Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat softened butter with an electric mixer until creamy. Add granulated sugar and beat until fluffy.
  5. Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  6. Combine Wet and Dry Mixtures: Sift half the dry ingredients into the wet mixture and mix briefly on low speed until just combined. Add half the milk and mix again until barely combined. Repeat with remaining flour and milk, mixing until smooth but not overmixed.
  7. Fill Cupcake Liners: Spoon batter into liners, filling about two-thirds full.
  8. Bake the Cupcakes: Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Cinnamon Cream Cheese Frosting: Beat softened butter until creamy in a bowl. Add cream cheese, powdered sugar, cinnamon, and vanilla. Beat on low speed until smooth and thick.
  10. Fill Piping Bag: Transfer frosting to a piping bag fitted with a small ribbon tip and have an open star tip ready for finishing.
  11. Scoop Cupcake Centers: Using a small melon baller or knife, hollow out the center of each cupcake about halfway down.
  12. Fill with Apple Compote: Spoon apple filling into the hollowed centers, then add a little extra on top, flattening slightly and leaving the edges free.
  13. Pipe Frosting Decoration: Use the ribbon piping tip to pipe two crisscrossing lines of frosting over the apple topping. Switch to the open star tip and pipe a decorative border around the cupcake edge atop the lines.

Notes

  • Use tart apples like Granny Smith for a balance of sweetness and tartness.
  • Ensure butter and eggs are at room temperature for best batter texture.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Optional: sprinkle extra cinnamon or a dusting of powdered sugar on top for presentation.

Keywords: apple pie cupcakes, apple compote, cinnamon cream cheese frosting, autumn dessert, holiday cupcakes

Find it online: https://topreci.com/apple-pie-cupcakes-with-cinnamon-cream-cheese-frosting-recipe/