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Apple Pie Cupcakes With Maple Buttercream
Gerry Biordi

Apple Pie Cupcakes With Maple Buttercream

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Calories: 390
Ingredients Method Video Notes

Ingredients
  

Apple Pie Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon teaspoon pure vanilla extract
  • 1/2 cup whole milk
Apple Pie Filling
  • 2 medium apples, peeled, cored, and finely diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 tablespoons water
Maple Buttercream
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons heavy cream or milk
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
  3. In a separate bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy
  4. Beat in the eggs one at a time, then mix in the vanilla.
  5. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined
  6. For the apple filling, combine the diced apples, butter, brown sugar, cinnamon, nutmeg, lemon juice, and water in a small saucepan.
  7. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Cool slightly
  8. Divide the cupcake batter evenly among the liners, filling each about two-thirds full
  9. Bake for 18 to 22 minutes, or until the cupcakes spring back lightly and a toothpick inserted into the cake comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely
  11. For the buttercream, beat the softened butter until smooth. Gradually add the powdered sugar, then mix in the maple syrup, vanilla, and salt
  12. Add the heavy cream or milk gradually and beat until the frosting is light and fluffy
  13. Cut a small opening in the center of each cooled cupcake and fill with the apple mixture.
  14. Pipe the maple buttercream over each cupcake. Finish with a small spoonful of apple filling or a sprinkle of cinnamon, if desired.

Video

Notes

  • Use firm apples that hold their shape during cooking.
  • Let the cupcakes cool completely before filling and frosting.
  • Do not overmix the cupcake batter, as this can produce a dense crumb.
  • Add the cream or milk to the buttercream gradually to control its consistency.
  • Pure maple syrup gives the frosting a more natural maple flavor.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the unfrosted cupcakes for up to 2 months.