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Cupcake 11: Apple Pie November 24, 2011

Filed under: Recipes,Uncategorized — kward23 @ 7:25 pm

I love Thanksgiving. There is a seemingly endless supply of turkey and mashed potatoes, two of my favorite foods (even more so now that I’m used to eating campus food). There’s also more dessert than any one person should eat. I’m not a fan of the usual pumpkin pie, but I do have a soft spot for apple pie. The last few years, I’ve been in charge of the apple pie, using a recipe I found in a kid’s cookbook. It’s delicious. But this year, I didn’t really feel like baking a whole pie. I think it’s the constant desire for cupcakes that made me feel that way. So, I made apple pie cupcakes! I found the recipe randomly last year and made them, but they didn’t turn out quite right that time. This year, however, they look and smell spectacular.

The original recipe calls for a vanilla frosting, but by the time I got home yesterday, it was a little late to head to the grocery store to buy more butter (it requires 2 1/2 sticks!). So I decided to shake things up and make the same cinnamon frosting I made for the Snickerdoodle cupcakes. It’s delicious. And it’s even better on top of these cupcakes. I must say that while nothing can ever fully replace a nice warm slice of apple pie, these cupcakes are a pretty decent replacement for those of us that are just too lazy to make a pie.


Apple Pie Cupcakes

Makes 20 cupcakes

For the cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk


Preheat the oven to 350 F. In a large bowl, beat butter until softened, then add in the sugar and beat until fluffy. Add the eggs one at a time, beating until well combined. Add in vanilla. In a separate bowl, mix flour, baking powder, and salt. Add about 1/4 of the dry mixture to the butter/sugar/egg mixture and beat until well combined. Add about 1/3 of the milk, mixing well. Continue adding dry and wet ingredients, starting and ending with dry. Scoop batter in to a lined cupcake tin and bake for 18-22 minutes, or until a cake tester comes out clean. Let cool completely before coring/filling/frosting.


For the filling:

2 large apples (I used Honeycrisp)

2 tbsp butter

2 tsp cinnamon

2-3 tbsp sugar


To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well. Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and let cool.

To fill the apples, use a small paring knife to core each cupcake, making sure to leave a rim around the top of each cupcake. Once the apple filling is completely cooled, fill the cupcakes.


For the frosting:

1/3 cup butter

3 cups powdered sugar

1 1/2 tsp vanilla

2 tsp cinnamon

2 tbsp milk


In a large bowl, beat the butter until softened. Add the powdered sugar 1 cup at a time. Mix in vanilla, cinnamon, and 1 tbsp of milk. Continue adding small amounts of milk until desired consistency is reached. Pipe frosting onto cupcakes.




One Response to “Cupcake 11: Apple Pie”

  1. CorkAndSpoon Says:

    Hmmm, now there’s a twist on pie. Instead of a filling surrounded by crust, it’s surrounded by cake! Yummy! ~Ruth~

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