Apple Pie Cupcakes

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Description

Adapted from Food Network

These cupcakes pack a delicious filling made with fresh New York state apples into easy, tasty cupcakes. Top these cupcakes with easy homemade frosting and watch them disappear!

Ingredients

Topping

  • 3 Medium apples, cored, peeled and cut into 1/8-inch-thick slices
  • 3 Tablespoons granulated sugar, plus more for sprinkling
  • 1 Tablespoon fresh lemon juice
  • Large pinch ground cinnamon
  • Pinch fine salt
  • 2 Tablespoons unsalted butter, plus melted butter for brushing
  • 2 Teaspoons all-purpose flour

Cupcakes

  • Cooking spray
  • 1 Box (15.25 oz) spice cake mix
  • 1 Cup water
  • ½ Cup vegetable oil
  • 3 Eggs
  • 1/4 Cup melted butter
  • Granulated sugar, for sprinkling

Whipped Topping

  • 3/4 Cup heavy cream
  • 2 Tablespoons confectioners' sugar
  • 1 Tablespoon sour cream
  • Ground cinnamon, for sprinkling

Instructions

For the filling

  1. Toss the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl. Melt butter in a medium skillet over medium heat. Add apples and cook, stirring frequently, until apples are tender and liquid is simmering, about 6 minutes.
  2. Stir in flour until dissolved and liquid thickens. Remove from heat and let filling cool completely. Divide evenly into 12 packed mounds; set aside.

For the cupcakes

  1. Preheat to 350°F. Line a 12-cup muffin tin with paper liners and coat with cooking spray.
  2. Prepare cake mix according to box instructions.
  3. Divide batter evenly into muffin tin, then top with a mound of apple filling. Bake for 15 minutes, then remove from oven and gently brush muffin tops with melted butter and sprinkle with granulated sugar.
  4. Continue to bake until the tops of the cupcakes 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

  1. Beat the cream, confectioners' sugar and sour cream in a medium bowl on medium-high speed until the mixture forms soft peaks. Transfer to a pastry bag or a resealable plastic bag (snip off the tip), pipe a dollop onto each cupcake and sprinkle with cinnamon.

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