APPLE PIE CUPCAKES
We reimagined America's sweetheart-apple pie-into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
- Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
- Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
- Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
- Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
- Serve cupcakes topped with whipped cream and a drizzle of syrup.
Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 0 g
APPLE PIE CUPCAKES
Great pie cupcakes for a Sunday morning or even just as little dessert over coffee.
Provided by Sakena
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
- Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
- Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
- Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
- Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 84.1 g, Cholesterol 149.9 mg, Fat 40.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 25.2 g, Sodium 154.9 mg, Sugar 65.4 g
APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. 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. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- 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. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
APPLE PIE CUPCAKES
Super easy-to-make spiced cupcake batter is topped with apple pie filling and baked. Then these pie-meets-cupcake treats are finished with a whipped cream topping.
Provided by Food Network
Time 2h30m
Number Of Ingredients 24
Steps:
- For the apple filling: Toss together the apples, granulated sugar, lemon juice, apple pie spice and salt in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour and stir until it dissolves and the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the filling evenly into 12 little packed mounds within the skillet; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and the top of the tin with cooking spray.
- Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl. In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the lined muffin cups easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops of the cupcakes with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which will bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the heavy cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe a dollop of whipped topping onto each cupcake (don't completely cover the cupcake) and sprinkle with apple pie spice.
- Copyright 2016 Television Food Network, G.P. All rights reserved
APPLE CUPCAKES
This is one of my husband's favorite recipes. He warns me about the upcoming hunting season so that I can make these for his trip. They are very moist and tasty. I use Pampered Chef's cinnamon plus for the spices and like it the best. I have won Reserve Grand champ at our local fair with these and they are often requested. Freeze nicely.
Provided by dayla
Categories Dessert
Time 1h18m
Yield 24 cupcakes approx, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with cupcake papers.
- Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
- Cool; add flour and soda.
- Fill paper lined cupcake tins 2/3 full.
- Bake until cupcakes spring back when touched in the center.
Nutrition Facts : Calories 205.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 173.8, Carbohydrate 32.3, Fiber 0.9, Sugar 17.8, Protein 2
APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE AND CINNAMON CUPCAKES
This lovely and delicious batch of apple and cinnamon cupcakes is one that you wouldn't want to miss.
Provided by Amerie5746
Time 35m
Yield Makes 15 cupcakes
Number Of Ingredients 6
Steps:
- Pre-heat oven to Gas Mark 5 or 190 degrees for fan assisted ovens.
- Receive a bowl and sift flour into the bowl. Once the flour has been sifted, add you butter. Use your fingertips to create a breadcrumb like mixture with the two ingredients. Put the bowl to one side.
- Peel your apples and grate them over a bowl. Once this has been done put you apples one side.
- To your breadcrumb like mixture, add the egg, apples and sugar. Stir until you get a cupcake like batter. Add the cinnamon and begin to stir again.
- Scoop out the batter evenly across your cupcake cases and then place then, on a baking tray, in the heart of the oven. Bake for 10-15 minutes or until golden brown.
- Once they have been baked, place them on a cooling rack and leave them to cool. When they are at a reasonable heat, pop one into your mouth and taste the deliciousness! :)
CARAMEL APPLE PIE CUPCAKES
Make and share this Caramel Apple Pie Cupcakes recipe from Food.com.
Provided by Cooking Creation
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
- Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
- Fill paper-lined muffin tins with the batter 3/4 full.
- Bake for 18 to 20 minutes. Allow to cool completely before decorating.
- While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
- Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
- Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
- Spoon the apple mixture into each cupcake and drizzle caramel over all.
- Top with whipped cream and decorate.
- Enjoy!
Nutrition Facts : Calories 197.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 35.1, Sodium 116.2, Carbohydrate 30.2, Fiber 1, Sugar 18.6, Protein 2.4
APPLE PIE STUFFED CUPCAKES
We took our favorite classic dessert, apple pie, and turned it into a can't-miss cupcake. Topped with homemade frosting, drizzled with caramel and stuffed with apple pie filling, we can't promise you'll eat just one.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
- In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
- Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
- In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
- Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 19 g, TransFat 0 g
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