Best Ever Apple Pie Cupcakes Recipe Maria's Kitchen from www.mariasskitchen.com
Description
Apple pie cupcakes are the perfect dessert to enjoy on a crisp fall day. This recipe combines the classic flavors of apple pie with the convenience of a cupcake. The moist cake is filled with tender apples and a blend of warm spices, then topped with a sweet streusel topping and a drizzle of caramel sauce. These cupcakes are sure to be a hit at your next gathering or as a sweet treat to enjoy at home.
Prep Time
15 minutes
Cook Time
20-25 minutes
Ingredients
For the cupcakes: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/8 teaspoon ground nutmeg - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 1 1/2 cups diced apples (peeled and cored) For the streusel topping: - 1/2 cup all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted For the caramel sauce: - 1/2 cup granulated sugar - 3 tablespoons unsalted butter - 1/4 cup heavy cream - Pinch of salt
Equipment
- Muffin tin - Cupcake liners - Mixing bowls - Whisk - Measuring cups and spoons - Rubber spatula - Small saucepan
Method
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners. 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the eggs, one at a time, then stir in the vanilla extract. 5. Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined. Fold in the diced apples. 6. In another small mixing bowl, combine the flour, brown sugar, cinnamon, and melted butter for the streusel topping. Mix until crumbly. 7. Fill each cupcake liner about 2/3 full with the batter. Sprinkle the streusel topping over each cupcake. 8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. 9. In a small saucepan, heat the granulated sugar over medium heat until it melts and turns a deep amber color. 10. Remove from heat and quickly whisk in the butter until melted. Carefully pour in the heavy cream and stir until smooth. Add a pinch of salt and let cool slightly. 11. Drizzle the caramel sauce over the cooled cupcakes and serve.
Notes
- Be sure to dice the apples into small pieces to ensure they cook evenly in the cupcakes. - If you don't have buttermilk on hand, you can make a substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let sit for 5 minutes before using.
Yes, you can use any type of apple you prefer. Granny Smith apples will provide a tart flavor, while Honeycrisp or Gala apples will add sweetness.
Can I make these cupcakes ahead of time?
Yes, you can store the cooled cupcakes in an airtight container at room temperature for up to 2 days. The streusel topping may soften slightly over time.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the caramel sauce for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Tips
- Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. - Don't overmix the batter or the cupcakes will be tough. - To make the caramel sauce ahead of time, store it in the refrigerator and reheat it in a small saucepan over low heat before using.
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