Description
Baking apple pie cupcakes brings pure joy right to your kitchen, letting you savor classic pie flavors in adorable handheld form. Packed with cinnamon-spiced apples and topped with silky frosting, these cupcakes deliver maximum comfort in one delightful bite.
Ingredients
Scale
Fruit
- 2 large apples
Dry Ingredients
- ⅓ cup flour
- ⅓ cup brown sugar (for crumble)
- 2 tablespoons brown sugar (for filling)
- ⅓ cup pecan halves
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt (for filling)
- ⅛ teaspoon salt (for crumble)
Wet Ingredients and Crust
- 2 pre-made ready-to-roll pie crusts
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 egg
- Whipped cream
- Ice cream
- Caramel sauce
Instructions
- Warm the oven to 350°F. Coat a 24-cup mini muffin pan thoroughly with cooking spray.
- Melt 2 tablespoons butter in a saucepan over medium-high heat. Add diced apples, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Cook and stir until apples soften, about 10-12 minutes. Mix in 2 tablespoons lemon juice, then let the mixture cool completely.
- Combine ⅓ cup flour, ⅓ cup brown sugar, ⅓ cup chopped pecans, and ⅛ teaspoon salt in a bowl. Cut in 2 tablespoons butter using a fork until the mixture resembles coarse crumbs.
- Unroll pie crusts on a flour-dusted surface. Cut 24 circles using a 3-inch round cookie cutter. Press each circle gently into muffin cups, crimping edges decoratively. Brush pastry edges with 1 beaten egg.
- Fill each crust with a spoonful of apple mixture. Sprinkle crumble topping generously over each filled cupcake.
- Slide the pan into the preheated oven. Bake for 15-20 minutes until crust edges turn golden brown. Allow cupcakes to cool on a wire rack for 10 minutes.
- Carefully loosen cupcakes with a knife tip. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Chop apples into small, uniform pieces to ensure even cooking and a consistent texture in every bite.
- Let the apple filling cool completely before adding to the pie crust to prevent soggy bottoms and maintain a crisp crust.
- Use cold butter when making the crumble topping to create a more defined, crumbly texture that holds its shape during baking.
- For a gluten-free version, swap the pie crust with a gluten-free pastry and use almond flour in the crumble topping.
- Prep Time: 25-30 minutes
- Cook Time: 15-20 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 225 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg