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These apple pie cupcakes with whipped cream topping blend the cozy flavors of cinnamon, tender apples, and soft cake into each bite. They are perfect for autumn holidays like Thanksgiving and Christmas or any gathering where a delicious, nostalgic dessert is welcomed. The combination brings the warmth of classic apple pie into a charming cupcake format that is fun to serve and enjoy.
I first made these cupcakes after an apple picking trip with family when the house was filled with the smell of cinnamon and baked apples. Since then, they have become a favorite for holiday celebrations and cozy autumn evenings.
Ingredients
- Allpurpose flour: forms the tender cupcake base, choose unbleached for better flavor
- Baking powder and baking soda: help the cupcakes rise for a fluffy texture
- Ground cinnamon: warms up the batter and filling with a classic autumn spice, fresh ground is best
- Unsalted butter: brings richness, soften to room temperature for easy mixing
- Granulated sugar: sweetens the cupcakes evenly
- Large eggs: provide structure and moisture, use at room temperature
- Pure vanilla extract: adds depth and enhances sweetness
- Sour cream: keeps the cupcake moist and tender, opt for fullfat for best results
- Whole milk: balances the dry ingredients and adds creaminess
- Honeycrisp apples: crisp and sweet, perfect for a tender but distinct filling
- Light brown sugar: adds caramel notes to the apple filling
- Ground nutmeg: gives a subtle spicy warmth to complement cinnamon
- Cornstarch: thickens the apple filling so it holds inside the cupcakes
- Heavy cream: whipped to create the light and airy topping
- Powdered sugar: sweetens the whipped cream smoothly
- Ground cinnamon for dusting: adds a final touch of spiced aroma and color
Instructions
- Prepare the Apple Pie Filling:
- Heat unsalted butter in a medium skillet over medium heat until melted and bubbling. Add the diced Honeycrisp apples, evenly sprinkle the light brown sugar, ground cinnamon, and nutmeg over the fruit. Stir occasionally while cooking for 5 to 7 minutes until the apples soften but still hold their shape. Sprinkle cornstarch over the mixture and cook for another 1 to 2 minutes, stirring constantly until the filling thickens to a jam like consistency. Transfer to a bowl and let cool completely before using so the filling stays firm in the cupcakes.
- Make the Cupcake Batter:
- Preheat your oven to 350 degrees Fahrenheit or 175 Celsius. Line a 12 cup muffin tin with paper liners to prevent sticking and ease cleanup. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spice. In a large mixing bowl, beat the softened butter and granulated sugar at medium speed until light and fluffy, about 3 to 5 minutes, for a good base. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Beat in the sour cream just until combined, then alternate adding the flour mixture and the milk beginning and ending with the flour mixture. Mix gently and just until blended to avoid overworking the batter, which can make cupcakes tough.
- Fill and Bake the Cupcakes:
- Using a spoon or scoop, fill each cupcake liner about two thirds full with the batter. Add a heaping teaspoon of the cooled apple pie filling into the center of each cupcake carefully to avoid mixing it into the batter. Cover the filling with a small amount of remaining batter until just covered to keep the pockets of apples inside. Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick near the edge, avoiding the apple filling; it should come out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely to room temperature.
- Prepare the Whipped Cream Topping:
- Chill a mixing bowl and beaters in the freezer for about 10 minutes before whipping. Pour the heavy cream into the bowl and beat on medium speed until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip. Stop whipping when soft peaks form to ensure a light and creamy texture. Avoid overwhipping which can turn the cream grainy or into butter.
- Finish and Present:
- Once the cupcakes are fully cooled, pipe or dollop the whipped cream on top generously. Dust lightly with ground cinnamon to add a final festive touch. Serve at room temperature or keep refrigerated until ready to serve for the best texture.
These cupcakes remind me of an afternoon baking session after an apple picking trip with my family. The house smelled like a bakery filled with cinnamon and baked apples. I love how the apple filling really stands out as a pocket of sweet and spicy flavor surrounded by tender cake. It always feels special to serve at gatherings where everyone asks for seconds.
Storage Tips
Store the cupcakes without whipped cream topping at room temperature in an airtight container for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days or freeze untopped cupcakes for up to 3 months. When serving, thaw in the fridge and whip the cream fresh to top for a perfect finish. Avoid storing topped cupcakes for long periods as whipped cream can weep and alter texture.
Ingredient Substitutions
Replace sour cream with plain fullfat Greek yogurt for a similar tang and moist crumb. Swap Honeycrisp apples for Granny Smith to add a tart contrast that holds up well during cooking. Use canned fullfat coconut milk chilled and whipped with powdered sugar and vanilla as a dairy free alternative to the whipped cream for a subtle tropical note.
Serving Suggestions
Drizzle caramel sauce over the whipped cream topping for rich extra indulgence. Sprinkle toasted pecans or walnuts to add crunch and nutty depth. Pair with warm spiced chai tea or hot apple cider to complement the cinnamon and apple flavors perfectly.
These apple pie cupcakes are an easy, festive way to enjoy classic pie flavors in handheld form. Top with freshly whipped cream just before serving for the best texture.
Common Questions About Recipes
- → Why did my cupcakes sink in the middle?
Sinking often results from overmixing the batter or adding too much apple filling. Always use fully cooled filling and avoid opening the oven during baking to maintain structure.
- → How can I prevent the whipped cream from wilting?
Stabilize by adding gelatin or instant pudding mix during whipping. Keep cupcakes refrigerated and serve them shortly after topping for best results.
- → Can I prepare these cupcakes in advance?
Yes, bake and fill the cupcakes ahead, storing them in airtight containers. Whip and add the cream topping just before serving for optimal freshness.
- → What if my apple filling is too runny?
Return the filling to heat and simmer to reduce moisture or stir in additional cornstarch mixed with water to thicken the mixture.
- → How do I keep the toppings stable outdoors?
Use stabilized whipped cream, keep cupcakes chilled, transport in a cooler, and avoid direct sunlight to maintain firmness and freshness.