Go Back
–+ servings

Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling

If you love apple pie, then you’ll love these incredible Apple Pie Cupcakes! These delicious apple cupcakes are topped with a smooth vanilla buttercream and each cupcake is filled with a apple pie filling. These cupcakes are an apple dream for all the apple pie lovers and are the perfect fall cupcakes.
5 fra 1 stemme
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

APPLE CUPCAKE

  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 210 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 75 g vegetable oil
  • 120 g sour cream room temperature
  • 120 g apple sauce room temperature
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

APPLE PIE FILLING

  • 150 g apples cut into tiny cubes
  • 75 g granulated sugar
  • 1 ½ tablespoon lemon juice
  • ¾ teaspoon ground cinnamon
  • 1 ½ teaspoon cornstarch
  • 1 tablespoon water
  • ¼ teaspoon vanilla bean paste

VANILLA BUTTERCREAM

  • 200 g butter cool room temperature
  • 330 g powdered sugar
  • 1 teaspoon vanilla bean paste
  • 2 tablespoon whole milk room temperature

Instructions
 

APPLE CUPCAKES

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
    100 g granulated sugar, 100 g dark brown sugar, 210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
  • In another mixing bowl add the sour cream, apple sauce, vegetable oil, eggs and vanilla extract and mix it all together until combined.
    75 g vegetable oil, 120 g sour cream, 120 g apple sauce, 2 large eggs, 1 ½ teaspoon vanilla extract
  • Pour the wet ingredients into the dry and gently stir it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.

APPLE PIE FILLING

  • While the cupcakes bake, make the apple filling.
  • Start by cutting the apples into small cubes. In a sauce pan heat up the apples, granulated sugar, lemon juice and cinnamon. Once it starts bubbling, let it simmer on medium heat for about 5 minutes or until the apples are tender but still have a little bite to them. While it cooks, give the apples a stir once in a while.
    150 g apples cut into tiny cubes, 75 g granulated sugar, 1 ½ tablespoon lemon juice, ¾ teaspoon ground cinnamon
  • When the 5 minutes have passed, or they feel tender, make the cornstarch slurry by mixing the water and cornstarch together until the cornstarch has dissolved. Turn down the heat to low and add the slurry. Stir it together and continue stirring for about 1-2 minutes, until thickened.
    1 ½ teaspoon cornstarch, 1 tablespoon water
  • Take it off the heat and add the vanilla bean paste. Pour it into a bowl and place it in the refrigerator to cool down.
    ¼ teaspoon vanilla bean paste

VANILLA BUTTERCREAM

  • When ready to assemble the cupcakes, sift the powdered sugar. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    330 g powdered sugar, 200 g butter
  • Add the powdered sugar, vanilla paste and milk in 2 parts. Mixing on low speed until each addition is fully incorporated.
    1 teaspoon vanilla bean paste, 2 tablespoon whole milk
  • Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes.
  • Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, creating a small concave with the buttercream. Add the apple pie filling into the middle of the buttercream and they are ready to be enjoyed.

Nutrition

Carbohydrates: 68gProtein: 3gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 286mgPotassium: 87mgFiber: 1gSugar: 53gVitamin A: 540IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword apple, apple pie, apple pie filling, cupcakes, vanilla buttercream
Tried this recipe?Let us know how it was!