APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
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.
CINNAMON APPLE CUPCAKES
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Provided by Alison Riede
Categories Fall Bake Cupcake Apple Cinnamon Cream Cheese Thanksgiving Dessert
Yield 15 cupcakes
Number Of Ingredients 33
Steps:
- Cinnamon Apple Cupcake:
- Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
- Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
- Slowly add in eggs, one at a time, and mix on medium speed until combined.
- Reduce speed to low and add vanilla extract, milk, and sour cream.
- In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
- Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cinnamon Apple Filling:
- In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
- Simmer for 15 minutes, stirring occasionally, until apples are soft.
- Set aside to fill cupcakes with later.
- Cinnamon Cream Cheese Frosting:
- With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
- Add vanilla and mix on medium speed until thoroughly combined.
- Slowly add powdered sugar and beat on low for 1 minute.
- Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
- Apple Fritter Topping:
- Combine flour and next seven ingredients including apples in a medium bowl.
- Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
- Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
- Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
- While hot, sprinkle the fritters with cinnamon and sugar.
- After cooled, cut fritters into pieces to top cupcakes.
- To Assemble Cupcakes:
- Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.
CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
APPLE PIE CUPCAKES
We reimagined America's sweetheart-apple pie-into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 0 g
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