Description
Soft cinnamon cupcakes filled with gooey spiced apples and topped with creamy cinnamon frosting. A cozy twist on classic apple pie in cupcake form.
Ingredients
Units
Scale
- Apple Filling:
- 4 small tart apples, peeled, cored, finely diced (about 3 cups)
- 30 g brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 50 g water
- Cupcakes:
- 185 g cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150 g milk (dairy or non-dairy)
- Cinnamon Cream Cheese Frosting:
- 60 g unsalted butter, softened to room temperature
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Cook the Apple Filling: In a small pot, combine apples, brown sugar, cornstarch, cinnamon, and water. Bring to a gentle boil over medium heat, stirring often. Uncover and cook until apples soften and the mixture thickens, 5–7 minutes. Cool completely before using.
- Preheat the Oven: Set oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat butter until creamy, about 1 minute. Add sugar and beat until pale and fluffy, 2–3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract until smooth.
- Combine Wet and Dry: Add half the dry mixture to the butter mixture, mix on low speed until blended. Pour in half the milk, mix, then repeat with remaining dry and milk. Batter should be silky and light.
- Bake: Scoop batter into liners, filling two-thirds full. Bake 18–20 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack to cool fully.
- Make the Frosting: In a bowl, beat butter until smooth. Add cream cheese, powdered sugar, cinnamon, and vanilla. Mix on low, then beat on medium until thick and creamy.
- Assemble: Scoop a small well in each cupcake with a melon baller or knife. Spoon in apple filling, then pipe frosting in crisscross ribbons and finish with a swirl.
Notes
Cool filling before adding to cupcakes. Don’t overmix the batter. Chill frosting if soft. Use two piping tips for neat look. Sprinkle cinnamon sugar before serving. Store in airtight container in fridge up to 3 days. Bring to room temp before serving. Reheat unfrosted cupcakes in 300°F oven for 5 minutes. Filling can be made 3 days ahead. Freeze unfrosted cupcakes up to 2 months. Frosting can be made a day ahead and refrigerated.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg