One thing that I love about apples is that they’re so versatile! You can put them in your breakfast oatmeal, slice them up on a sandwich at lunch, or drizzle an apple glaze over some delicious lamb chops or roast chicken for dinner. And don’t even get me started on dessert because the possibilities are endless.

 

Apple Pie Cupcakes

 

Okay, you’ve got me started! I’m a sucker for a fresh apple pie or crumbly apple crisp. But I also LOVE cupcakes! So, what do you do when you can’t decide which to make? Combine them into one mouth-watering treat.

These apple pie cupcakes have EVERYTHING: a gooey, sweet, and spicy apple pie filling, flaky crust, and a delicious crumbly topping (that I always have to stop myself from eating before I top my cupcakes). Plus, they’re unbelievably simple to make.

The reason that I think you will really love these apple pie cupcakes so much is that they’re so easy and convenient to enjoy. These cupcakes are the perfect little treat that you can just toss in a to-go container or grab if you need a quick snack at any time of the day. Personally, I think they’re best enjoyed when eaten at a luxurious pace while drinking a cup of coffee, but I know how busy life can be!

With the holidays right around the corner – and social distancing measures still put into place – these apple pie cupcakes can be a great way to gift someone a little treat and show them that you’ve been thinking about them. Homemade food comes right from the heart and I think it’s one of the best ways to show people how much we care about them – something that we all need a little bit more of this year!

Here’s a quick breakdown of the elements that really make this recipe so special:

The apple pie filling

As soon as you bite into these apple pie cupcakes, you’ll get a taste of that perfect apple pie filling that so many of us love. The butter, brown sugar, salt, and cinnamon all combine to bring you that classic, delicious flavor!

Apple pie crust bottoms

Although these are apple pie cupcakes, what would apple pie be without that flaky, delicious crust?? This recipe calls for a layer of apple pie crust on the bottom of each cupcake so that gooey filling stays right where it should – and you get that nostalgic taste! You can use ready-to-roll pie crusts or the Homemade All Butter Pie Crust.

Nutty, crumbly topping
My apple pie cupcake crumble has a little twist: pecans! You can also use walnuts if that’s what you have or prefer. It kind of gives the apple pie cupcakes a little bit of an apple pie crisp flare! YUM!

Okay, without further ado… my apple pie cupcake recipe!

 

Yield: 24

Apple Pie Cupcakes

Apple Pie Cupcakes

Have a whole apple pie if you want without feeling guilty! You can even have more than one apple pie, just make sure you make them in the form of apple pie cupcakes.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Apple Filling

  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored and diced in to 1/4-inch cubes
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice

Crumble Topping

  • 2 tablespoons unsalted butter
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup pecan halves, toasted
  • 1/8 teaspoon salt
  • 1 egg for egg wash
  • Whipped cream, ice cream, or caramel sauce for topping

Instructions

Heat oven to 350 degrees Fahrenheit. Lightly spray 24 mini muffin cups with cooking spray, butter, or oil and dusted with flour. Either way works well.

In a medium-sized skillet, melt butter, add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10 minutes. Stir in lemon juice and set the pan aside to cool.

In a medium bowl, mix the flour, brown sugar, and pecans/walnuts add butter and mix in until crumbly.

Roll the pie crust out on a floured surface with a floured rolling pin.

Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store-bought)

Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.

Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.

Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack.

Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

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