Best 7 Apple Pie Stuffed Cupcakes Recipes

APPLE PIE STUFFED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
• In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
• Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
• In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
• Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, 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: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

APPLE PIE CUPCAKES

Steps:

• For the apple filling: Toss together the apples, granulated sugar, lemon juice, apple pie spice and salt in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour and stir until it dissolves and the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the filling evenly into 12 little packed mounds within the skillet; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and coat the liners and the top of the tin with cooking spray.
• Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl. In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the lined muffin cups easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops of the cupcakes with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which will bake and puff around the apple filling, 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: Beat the heavy cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe a dollop of whipped topping onto each cupcake (don't completely cover the cupcake) and sprinkle with apple pie spice.
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APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

APPLE PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
• Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
• Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
• Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
• Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.

APPLE PIE CUPCAKES

Steps:

• Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
• In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
• Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
• Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
• Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
• Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
• Serve cupcakes topped with whipped cream and a drizzle of syrup.

APPLESAUCE-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
• Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
• Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
• Remove muffin pans from the oven, and allow to cool.
• Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
• Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.