Apple Pie Cupcakes
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Granulated Sugar1 tbsp
Lemon Juice (fresh)1 tsp
Salt (fine)1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Nutmeg (freshly grated)2 large
Egg (at room temperature)12 tbsps
Unsalted Butter (melted)2 tsps
Pure Vanilla Extract3 cup
Heavy Cream2 tbsps
Sugar (confectioners')1 tbsp
Sour CreamDirections:
1
Special equipment: A pastry bag or a large resealable plastic bag For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl
2
Melt the butter in a medium skillet over medium heat
3
Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes
4
Add the flour, and stir until it dissolves and the liquid thickens
5
Remove the skillet from the heat, and let the filling cool completely
6
Divide the filling evenly into 12 little packed mounds; set aside
7
For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F
8
Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray
9
Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl
10
Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes
11
While continuing to beat, gradually pour in the butter, then add the vanilla
12
Adjust the mixer to medium-low, and add half the flour mixture
13
Add the milk, then the remaining flour mixture, taking care not to overmix the batter
14
It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier
15
Divide the batter evenly among the cups of the prepared muffin tin
16
Top each with a mound of apple filling
17
Bake for 15 minutes (the cupcakes will spread quite a bit)
18
Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar
19
Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more
20
Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely
21
For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks
22
Transfer it to a pastry bag or a resealable plastic bag (snip off the tip)
23
Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon