Dessertsbeyondfrosting5.0
Apple Pie Cupcakes with Maple Buttercream Frosting
These Apple Pie Cupcakes are the perfect fall dessert! Made-from-scratch brown sugar cupcakes are filled with an ooey-gooey homemade apple pie filling, then topped with a light and creamy maple buttercream frosting!
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- saucepan
- stove
- pot
- whisk
📝 Preparation Steps
1
FOR THE CUPCAKES
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
In a large mixing bowl, combine the sugars, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
(190g) granulated sugar1 cup(28g) unsalted butter, melted2 tablespoonslarge egg2(15ml) pure vanilla extract1 tablespoon(11.25g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(15ml) lemon juice1 tablespoon(30g) light brown sugar, packed2 tablespoons(9g) all-purpose flour1 tablespoon(15ml) pure maple syrup1 tablespoon(30ml) water2 tablespoons(454g) unsalted butter at room temperature2 cups(220g) light brown sugar, packed1 cup(5ml) pure vanilla extract1 teaspoon(30ml) pure maple syrup2 tablespoonslarge egg yolk2
4
In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool completely.
6
For the filling
7
Peel and dice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
8
Combine the dry ingredients and then mix together with the apples, tossing to combine. Pour the maple syrup over the apple and gently stir.
9
Heat apples on the stove over medium heat for ⏱️ 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. If the apples are sticking to the pan add 1-2 tablespoons of water to the saucepan as needed. Set aside and allow to cool, refrigerating if necessary.
10
Wipe down the inside of your stainless-steel bowl with vinegar to remove any grease. Combine sugar and egg whites in the bowl with a candy thermometer attached.
(190g) granulated sugar1 cup(28g) unsalted butter, melted2 tablespoonslarge egg2(15ml) pure vanilla extract1 tablespoon(11.25g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(15ml) lemon juice1 tablespoon(30g) light brown sugar, packed2 tablespoons(9g) all-purpose flour1 tablespoon(15ml) pure maple syrup1 tablespoon(30ml) water2 tablespoons(454g) unsalted butter at room temperature2 cupslarge egg whites5(220g) light brown sugar, packed1 cup(5ml) pure vanilla extract1 teaspoon(30ml) pure maple syrup2 tablespoons
11
Set the bowl over top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
(190g) granulated sugar1 cup(28g) unsalted butter, melted2 tablespoons(15ml) pure vanilla extract1 tablespoon½ cups (350g) all-purpose flour2(11.25g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoonscups (315ml) milk1 1/3(15ml) lemon juice1 tablespoon(30g) light brown sugar, packed2 tablespoons(9g) all-purpose flour1 tablespoon(15ml) pure maple syrup1 tablespoon(30ml) water2 tablespoons(454g) unsalted butter at room temperature2 cups(220g) light brown sugar, packed1 cup(5ml) pure vanilla extract1 teaspoon(30ml) pure maple syrup2 tablespoons
12
Stir constantly with a whisk until the mixture reaches 140°-160° The sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rub together, the mixture should be completely smooth.
(190g) granulated sugar1 cup(28g) unsalted butter, melted2 tablespoonslarge egg2(15ml) pure vanilla extract1 tablespoon(11.25g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(15ml) lemon juice1 tablespoon(30g) light brown sugar, packed2 tablespoons(9g) all-purpose flour1 tablespoon(15ml) pure maple syrup1 tablespoon(30ml) water2 tablespoons(454g) unsalted butter at room temperature2 cupslarge egg whites5(220g) light brown sugar, packed1 cup(5ml) pure vanilla extract1 teaspoon(30ml) pure maple syrup2 tablespoons
13
Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low speed for ⏱️ 2 minutes then increase to medium-high.
(190g) granulated sugar1 cup(28g) unsalted butter, melted2 tablespoonslarge egg2(15ml) pure vanilla extract1 tablespoon(11.25g) baking powder3 teaspoons(5g) ground cinnamon2 teaspoons(15ml) lemon juice1 tablespoon(30g) light brown sugar, packed2 tablespoons(9g) all-purpose flour1 tablespoon(15ml) pure maple syrup1 tablespoon(30ml) water2 tablespoons(454g) unsalted butter at room temperature2 cups(220g) light brown sugar, packed1 cup(5ml) pure vanilla extract1 teaspoon(30ml) pure maple syrup2 tablespoons
14
Beat for another ⏱️ 5-8 minutes. At this point, your frosting should have turned light brown and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another ⏱️ 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
15
Turn the mixer down to medium-low. Slowly add the butter, a couple of tablespoons at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
16
Switch to the paddle attachment, add the vanilla extract and maple syrup and continue beating on medium-high speed until your frosting starts to have stiff peaks, about ⏱️ 3-5 minutes.
17
To Assemble the Cupcakes
18
Remove the centers using a cupcake corer and set the tops of the cupcakes to the side.
19
Use a spoon to fill the center of each cupcake with the apple filling. Then gently push the top of the cupcake back on top of the filling.
20
Use a large piping bag fitted with a large piping tip to frost the cupcakes.
Nutrition Facts
calories
370 calories
fat Content
22.5g
serving Size
1 cupcake
fiber Content
1.3g
sugar Content
26.8g
sodium Content
83.8mg
protein Content
4g
cholesterol Content
76mg
carbohydrate Content
39.5g
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