Apple Pie Stuffed Cupcakes

Discover the comforting delight of Apple Pie Stuffed Cupcakes, a creative twist on a classic dessert that encapsulates the warmth of home. These moist cupcakes are filled with a gooey apple filling and topped with a creamy glaze, making them perfect for any occasion. Our detailed step-by-step recipe is easy to follow, ensuring bakers of all levels can enjoy the process. Indulge in these delicious treats that blend the best of apple pie and cupcakes for a truly unforgettable dessert experience.

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Ingredients

For the Apple Pie Filling:

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

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1 tablespoon unsalted butter

For the Cupcake Batter:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup buttermilk

For the Topping:

1 cup powdered sugar

2 tablespoons milk (or more as needed)

1/4 teaspoon pure vanilla extract

1 teaspoon ground cinnamon (for sprinkling)

Instructions

Make the Apple Pie Filling:

- In a medium skillet, melt the unsalted butter over medium heat. Add the diced apples, brown sugar, ground cinnamon, ground nutmeg, and fresh lemon juice to the skillet. Cook for approximately 5-7 minutes, stirring frequently until the apples are tender yet still retain some firmness. Remove from heat and allow the mixture to cool.

Prepare the Cupcakes:

- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

- In another bowl, cream the softened butter using an electric mixer until it is light and fluffy. Gradually add the eggs, one at a time, mixing well after each addition. Incorporate the pure vanilla extract.

- Slowly alternate adding the dry ingredient mixture and the buttermilk to the butter mixture, starting and ending with the flour. Mix just until combined; do not overmix.

Assemble the Cupcakes:

- Spoon the cupcake batter into each liner until they are filled about halfway. Carefully place a spoonful of the prepared apple pie filling in the center of each cupcake.

- Top the filling with additional cupcake batter until each liner is approximately 3/4 full.

Bake:

- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Topping:

- In a small bowl, whisk together the powdered sugar, milk, and pure vanilla extract until smooth and creamy. If the glaze is too thick, gradually add more milk, one teaspoon at a time, until the desired consistency is reached.

Decorate:

- Once the cupcakes have cooled completely, drizzle the glaze generously over the tops and finish with a light dusting of ground cinnamon for an added touch of flavor.

Serve:

- These delightful Apple Pie Stuffed Cupcakes can be enjoyed warm or at room temperature. For an extra indulgent treat, serve them with a scoop of vanilla ice cream.

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