School is back in session! Why celebrate “back to school” with a signature apple when you can celebrate with apple pie cupcakes! These cupcakes are easy to whip up. Plus these treats give you all the comforting flavors of apple pie without having to roll any dough!
I like to bake with seasonal ingredients. Although apples are available year round, they are the best from August until the start of spring. Fall is the best time to make scrumptious apple flavored treats since several types of apples peak then.
These apple pie cupcakes are perfectly seasoned with cinnamon, nutmeg and a touch of sea salt. I paired them with Toba Garett’s buttercream frosting. Every bite was absolutely DELICIOUS!
These cupcakes will also work perfectly for any New York or Apple themed party. We served them at our good friend’s Big Apple to the Minneapple themed farewell party. They were a big hit!
Some Baked by Archana Tips:
- Allow refrigerated items to warm to room temperature (butter, milk, eggs)
- Use an apple corer to core the apples
- To prevent apples from browning, dip apples in a lemon water mixture (1 tbsp lemon juice and 1 cup of water)
- Mini ice cream scoop recommended to fill cupcakes
- Be careful not to overmix the batter as overmixing will lend a tough, dense textured crumb
XOXO Archana
“An apple a day keeps the doctor away, But if the doctor is cute forget the fruit…”–Anonymous
Apple Pie Cupcakes
Adapted from Sally’s Baking Addiction
Yield: ~48 mini cupcakes
Ingredients
- 1/2 Cup (1 stick) Unsalted Butter
- 1/3 Cup Granulated Sugar
- 2/3 Cup Brown Sugar
- 2 Eggs
- 1/3 Cup Milk
- 2 Tsp Vanilla Extract
- 1 and 1/2 Cups Flour
- 1/4 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 2 Apples, peeled and finely chopped (I used Granny Smith)
Directions
- Preheat the oven to 350°F
- Line muffin pan with cupcake liners
- Whisk the butter, granulated sugar, and brown sugar together in a medium bowl until combined
- Whisk in the eggs, one at a time, until smooth
- Add the milk and vanilla, whisking until combined
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl
- Slowly add the wet ingredients to the dry ingredients and stir gently until combined
- The batter will have a few lumps; fold in the apple
- Fill the cupcake liners three-quarters of the way full with batter with a mini ice cream scoop.
- Bake for 12 minutes, rotating the pan halfway through baking or until a toothpick inserted in the center will come out clean when done
- Remove from the oven and allow to cool completely before frosting
- Make Toba Garret’s buttercream frosting
- Color frosting red and frost cupcakes
- Use Wilton leaf tip 352 to draw leaves
- Finish with a carob chip stem
Recipes From This Post
Decorator’s Buttercream Frosting: Toba Garrett
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Stand Mixer: Kitchen Aid Tilt Head; Kitchen Aid Bowl Lift (we prefer the bowl lift model, but it’s more expensive)
Cupcake Carrier: Wilton (includes cupcake and mini-cupcake pans)
These are the cutest cupcakes! I have to make them for my kids. Maybe on the last day of school.
These cupcakes look absolutely amazing! so very cute and pretty, I want to try it as well (haven’t eaten cupcakes for what it feels like ages)
These look good. Cupcakes are one of my absolute favorite treats.
These apple cupcakes are absolutely adorable! I definitely need to make these soon for my family. I know they have to taste amazing since there’s apple in it.
These cupcakes looks really cute and delicious!
Yummy! This looks like a wonderful desert for back to school or any time of the year. I want to make it now!
This is really cute. Just timely since we still have a lot of apples at home and would love to try this recipe. Thank you for sharing. Wish me luck.
These are a cute idea for back to school! I adore anything apple, and I’m sure kiddos would love these too.
These are the adorable creations from your kitchen. I really like the thought put into it.