Saturday, November 9, 2013

Apple Pie Cupcakes

Full swing into fall here! These cupcakes are the perfect fall treat! For those who aren't a fan of pie crust, these apple pie cupcakes are a great alternative! They truly are one of my favorite cupcakes now! The cake portion contains fresh grated apple which blends perfectly with the apple pie filling. To top them off there is a cinnamon brown sugar swiss meringue buttercream (that's a mouthful). Oh, and I did sprinkle some cinnamon sugar on top, but just a smidge.
I ended up altering the recipe, mainly because I didn't have sour cream. (I've been really bad at this planning thing lately!) Also, the apples I used were Empire, because that was what I had from apple picking and they did not disappoint!
On a side note, I really have fallen in love with my food processor. It has the capability to shred/grate (versus just demolishing things into crumbs) and after making carrot cake cupcakes and these apple pie cupcakes it has really given me a new appreciation for it!
These cupcakes would really be the perfect addition to any fall festivity!

apple pie cupcakes
Makes 24 cupcakes
{recipe adapted from The Cake Blog}

for the cupcakes:


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 1/4 cup plus 2 tablespoons buttermilk
  • 2 1/2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups grated apples


  1. Preheat oven to 350°F and line cupcake pan with liners.
  2. In a medium bowl combine dry ingredients: flour, both sugars, baking powder, baking soda, salt and cinnamon.
  3. Using a mixer fitted with whisk attachment, whisk together eggs, vegetable oil, buttermilk, butter, and vanilla.
  4. Gradullay whisk in dry ingredients to wet ingredients until smooth.
  5. Fold in grated apples.
  6. Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Let cupcakes cool in pan for 5 minutes, then finish cooling on wire racks.

for the apple pie filling:


  • 3 apples, finely chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons light brown sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon


  1. Place chopped apples, butter, brown sugar, lemon juice and cinnamon in a medium-sized pan. Cook over medium heat for 8-10 minutes, until apples are tender. Stir occasionally.
  2. Allow mixture to cool.
  3. Use cone method to remove center from cupcakes and fill with cooled filling, then place cupcake top back on.

for the frosting:


  • 2 sticks salted butter, room temperature and cubed
  • 3 egg whites
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • cinnamon, to taste


  1. In bowl of stand mixer, combine egg whites and brown sugar. Place over pan of simmering water and whisk continuously until sugar is dissolve and temperature on a candy thermometer reaches 150F, about 2 minutes.
  2. Attach bowl to mixer stand fitted with whisk attachment. Starting on low speed and gradually increasing to medium-high speed, whisk until mixture doubles in size and is glossy and fluffy, about 10 minutes.
  3. Change mixer to paddle attachment and add butter, one cube at a time, mixing well after each addition. Add vanilla and cinnamon to taste and mix until combined. Decorate cupcakes as desired.

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