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Apple Pie Cupcakes

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  • Author: Fadela
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cupcakes

Description

These Apple Pie cupcakes bring all the flavors of classic apple pie into a soft, spiced cupcake. With a fluffy mascarpone frosting, warm apple filling, and a crunchy streusel topping, they’re the perfect cozy treat for fall! (for 12 cupcakes)

Ingredients

Apple Cupcakes

  • 190 g (1 1/2 cups) cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1 pinch nutmeg
  • 1/4 tsp salt
  • 100 ml (1/3 cup + 1 tbsp) neutral vegetable oil
  • 120 g (1/2 cup) light brown sugar
  • 70 g (1/3 cup) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 130 g (1/2 cup) buttermilk
  • 80 g (1/3 cup) applesauce

Apple Pie Filling

  • 2 apples, peeled and diced
  • 35 g (2 1/2 tbsp) unsalted butter
  • 60 g (1/4 cup) brown sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Streusel

  • 70 g (1/2 cup) all-purpose flour
  • 50 g (1/2 cup) almond flour
  • 50 g (1/4 cup) brown sugar
  • 1 pinch cinnamon
  • 75 g (1/3 cup) unsalted butter, cold
  • 1 pinch salt

Mascarpone Frosting

  • 200 g (7 oz) cold mascarpone cheese
  • 230 g (1 cup) cold heavy cream - full fat
  • 80 g (2/3 cup) powdered sugar
  • 1 tsp vanilla extract
 
 

Instructions

Apple Spice Cupcakes 

  1. Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
  2. In a bowl, mix and sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large mixing bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Stir in the applesauce until well combined.
  5. Gradually add the dry ingredients and buttermilk, alternating between them, until you have a smooth batter.
  6. Pour the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, without opening the oven, until the cupcakes are golden and set. Test by inserting a toothpick in the center; it should come out clean.
  7. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Apple Pie Filling

  1. In a small bowl, toss the diced apples with cinnamon and lemon juice.
  2. In a skillet or saucepan, melt the butter with brown sugar and vanilla until combined, then add the apples.
  3. Cook the apples for about 10 minutes, until they’re soft, golden, and caramelized.
  4. Let the filling cool completely.

Streusel

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the flour, brown sugar, cinnamon, almond flour, and salt.
  3. Add the cold butter pieces and rub them into the dry mixture until it forms a crumbly texture.
  4. Gather the dough into a ball, then crumble it onto the baking sheet.
  5. Bake for about 15 minutes, then let it cool slightly. Break up any large pieces to get small, crisp crumbs.

Mascarpone Frosting

  1. In a large mixing bowl, combine cold mascarpone, cold heavy cream, powdered sugar, and vanilla.
  2. Using an electric mixer, whip on medium speed for 2-3 minutes until the frosting is smooth and firm.

Assembly

  1. Pipe the mascarpone frosting onto the cooled cupcakes, leaving a small well in the center.
  2. Fill the center with caramelized apples and sprinkle with streusel.
  3. Chill the cupcakes for about an hour before serving with salted caramel sauce if desired.

Equipment

Notes

Storage: Store leftover cupcakes in an airtight container in the refrigerator for 2 to 3 days to keep the frosting fresh or wrap the plain cupcakes individually and freeze for up to one month. When ready to serve, thaw in the refrigerator, then add the toppings.

Tips and Tricks 

  • Use a Digital Scale: For best accuracy, weigh ingredients rather than relying on cups, especially for dry ingredients like flour.
  • Keep Mascarpone and Cream Cold: Cold mascarpone and heavy cream whip up more easily, resulting in a thick, stable frosting.
  • Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes to thicken slightly before using.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: cupcakes
  • Cuisine: American

Find it online: https://sweetlycakes.com/en/apple-pie-cupcakes/