A fun and easy apple pie cupcake recipe made with cinnamon roll dough, spiced apples and a crumble topping. How can it go wrong? Jump to the Apple Pie Cupcakes Recipe

How to Make Apple Pie Cupcakes with a Cinnamon Roll Crust

The bottom of the cupcakes are made from cinnamon roll dough (store-bought or homemade) that have been flattened out into thin discs. Then we fill the middle with apples that are cooked in butter, lemon and cinnamon. Everything is topped with buttery streusel and baked.

Easy Apple Pie Cupcakes

These apple pie cupcakes are made with store-bought cinnamon rolls that have been flattened into discs and placed into cupcake cups. Then we fill them with cooked apples and top with a streusel topping. When chopping your apples, it can be helpful to spritz them with a little lemon juice (teaspoon or so). This way, they will not brown or discolor.

Ingredients

Apple Filling

• ▢3 tablespoons granulated sugar
• ▢3 medium apples, cored, peeled and diced small
• ▢1 tablespoon fresh lemon juice
• ▢½ teaspoon ground cinnamon
• ▢¼ teaspoon salt
• ▢2 tablespoons unsalted butter
• ▢2 teaspoons all-purpose flour

Cupcake

• ▢1½ cups (187.5g) all-purpose flour
• ▢1½ teaspoons baking powder
• ▢1 teaspoon ground cinnamon
• ▢¼ teaspoon ground nutmeg
• ▢¼ teaspoon salt
• ▢¾ cup (150g) granulated sugar
• ▢2 large eggs
• ▢¾ cup (170g) butter, melted 170g butter, melted
• ▢2 teaspoons vanilla extract
• ▢½ cup (122.5g) whole milk

Cream Frosting

• ▢¾ cup (178.5g) heavy cream
• ▢2 tablespoons confectioners’ sugar
• ▢1 tablespoon sour cream
• ▢cinnamon, for sprinkling

Instructions

Apple Filling

• Mix the apples, granulated sugar, lemon juice, cinnamon, and salt together in a medium bowl.
• Melt the butter in a medium pan over medium heat and add the apples mixture and cook, stirring frequently, until the apples are tender and liquid is bubbling, about 6 minutes.
• Add the flour, and stir until the liquid thickens.
• Remove from heat and let the filling cool completely.

Cupcakes

• Preheat oven to 350°F.
• Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• In another bowl beat the sugar and eggs until light and creamy.
• While continuing to beat, gradually pour in the butter, then the vanilla. Next add half your flour mixture, then your milk, then remaining flour making sure to beat well after each addition.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling.
• Bake for about 20-25 minutes or until an inserted toothpick (around the edge) comes out clean.
• Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.

Cream Frosting

• Beat the heavy cream, powdered sugar, and sour cream in a medium bowl until the mixture forms stiff peaks.
• Transfer to a piping bag fitted with your favorite tip and pipe a swirl of frosting onto each cupcake.
• Sprinkle with cinnamon.