Apple Pie Cupcakes Whipped Cream (Printer-Friendly)

Tender cupcakes filled with spiced apples and topped with creamy whipped topping for a cozy dessert.

# List of Ingredients:

→ Cupcakes

01 - 1½ cups all-purpose flour
02 - 1½ tsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp salt
05 - 1 tsp ground cinnamon
06 - ½ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - ½ cup sour cream
11 - ½ cup whole milk

→ Apple Pie Filling

12 - 3 medium Honeycrisp apples, peeled, cored, diced
13 - 2 tbsp unsalted butter
14 - ¼ cup packed light brown sugar
15 - 1 tsp ground cinnamon
16 - ¼ tsp ground nutmeg
17 - 1 tbsp cornstarch

→ Whipped Cream Topping

18 - 1 cup heavy cream
19 - ¼ cup powdered sugar
20 - 1 tsp pure vanilla extract
21 - Ground cinnamon, for dusting

# Preparation Steps:

01 - Melt unsalted butter in a medium skillet over medium heat. Add diced apples, light brown sugar, ground cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender yet hold their shape, about 5–7 minutes. Sprinkle cornstarch over mixture; cook an additional 1–2 minutes until thickened. Transfer to a bowl and let cool completely.
02 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Beat in sour cream until just combined. Alternate adding flour mixture and milk to wet ingredients, starting and ending with flour; mix until just incorporated.
03 - Spoon batter into liners filling about two-thirds full. Add a heaping teaspoon of cooled apple pie filling into the center of each cupcake, then top with a small amount of batter to cover the filling. Bake 18–22 minutes, or until a toothpick inserted near the edge comes out clean. Cool cupcakes in pan for several minutes before transferring to a wire rack to cool completely.
04 - Chill mixing bowl and beaters. Whip heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract; continue beating until soft peaks form, taking care not to overwhip.
05 - Once cupcakes are fully cooled, pipe or dollop whipped cream generously atop each. Lightly dust with ground cinnamon. Serve immediately or refrigerate until ready to serve.

# Additional Suggestions:

01 - Cool apple filling completely before adding to batter to avoid soggy centers.
02 - Use room temperature butter, eggs, and dairy for even mixing and finer crumb.
03 - Chill bowl and beaters before whipping cream to achieve stable peaks.
04 - For a pronounced apple center, core baked cupcakes before filling and replace the top as a lid.
05 - Use a standard ice cream scoop for consistent cupcake portions and even baking.

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