Granny Smith Apple Pie Cupcakes
Indulge in the comforting flavors of fall with these Granny Smith Apple Pie Cupcakes, the perfect fusion of a classic apple pie and fluffy cupcakes. These treats feature a moist cinnamon-spiced batter filled with a warm, caramelized Granny Smith apple filling, creating a delightful burst of flavor in every bite. Topped with a velvety cinnamon buttercream frosting, these cupcakes are as beautiful as they are delicious. With their tender texture, subtle spice, and the irresistible sweetness of baked apples, they’re an ideal dessert for holidays, gatherings, or cozy nights in. Easy to make and packed with autumnal flavors, these cupcakes bring the charm of homemade apple pie to the convenience of handheld treats.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 2 items Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 2 items Granny Smith apples (peeled, cored, and diced)
- 0.25 cup Brown sugar
- 0.25 teaspoons Ground nutmeg
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoons Ground cinnamon (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, ground cinnamon, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.
In a small saucepan over medium heat, combine the diced Granny Smith apples, brown sugar, and ground nutmeg. Cook until the apples soften and the mixture thickens, about 5 minutes, stirring frequently. Remove from heat and let cool slightly.
Spoon the cupcake batter evenly into the prepared liners, filling each about two-thirds full.
Divide the apple mixture evenly among the batter-filled liners, gently pressing it into the center of each cupcake.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the cake portion (not the apple filling) comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed. Add the heavy cream, vanilla extract, and ground cinnamon. Increase the speed to high and beat until light and fluffy, about 2 minutes.
Once the cupcakes are completely cool, pipe or spread the cinnamon buttercream frosting evenly on top of each cupcake.
Optionally, sprinkle a pinch of cinnamon or garnish with a thin apple slice on each cupcake for decoration.
Serve and enjoy your Granny Smith Apple Pie Cupcakes!
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 618.2 g | 225% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 456.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
