Apple Pie Cupcakes

5 from 12 votes

My Apple Pie cupcakes recipe is so easy to make that you might just skip making Apple Pie this Thanksgiving! The Apple Pie cupcake features a brown sugar cupcake base that is enhanced with Fall spices, apple pie filling, and a delicate whipped mascarpone frosting! The ultimate, easy, from-scratch cupcakes with apples to try for Thanksgiving or any time over the Fall!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: Large

Calories: 565kcal

Author: Katalin Nagy

Equipment

Ingredients

Cupcakes

100 Unsalted butter room temp
50 g Granulated sugar
50 g Brown sugar
1 Egg
135 g All purpose flour
Pinch of salt
½ teaspoon Ground Cinnamon
½ teaspoon Baking powder
100 g Whole milk at room temperature
½ teaspoon White vinegar
½ teaspoon Baking soda

Apple pie filling

400 g Apple measured after peeled, cut into small pieces
100 g Brown sugar
½ teaspoon Lemon juice freshly squeezed
½ teaspoon Cinnamon

Frosting

150 g Mascarpone min 41% fat
40 g Powdered sugar
120 g Heavy cream 36% fat, very cold

Metric - US Customary

Instructions

Cupcakes

Heat oven to 175 C / 347°F
With an electric hand mixer, whip room temperature butter and sugar together until pale and fluffy then beat the egg in. Do not over mix
Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
Spoon or pipe the mixture into a cupcake pan till approx. ¾. This batch makes 6 large cupcakes
Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack

Apple pie filling

Peel and cut apples into small pieces
In a saucepan, mix apple pieces with sugar, lemon juice and cinnamon and cook for about 5 minutes. Let it come to room temp before using it

Frosting

Whip mascarpone, very cold heavy cream, and icing sugar with an electric hand mixer until smooth and fluffy, about one or two minutes. Once it has reached a fluffy consistency, do not overbeat as it can become runny

Assembling

Once cupcakes cooled to room temperature, make a small hole on each of them and fill them with the apple pie filling (approx. one table spoon per cupcake)
Pipe mascarpone frosting on each cupcakes, I am using Wilton 1M piping nozzle tip
Spoon more apple pie filling in the middle of the frosting
Store in the fridge for 1-2 days

Nutrition