Imagine biting into a cupcake that captures the essence of a warm apple pie, with a delicate cinnamon-infused crumb and bursts of juicy apple in every mouthful. These Cinnamon Apple Pie Cupcakes are not just a dessert—they're a magical autumn experience that will transport you to a cozy kitchen filled with the most comforting aromas. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a crowd-pleasing treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced apples
- 1/2 cup brown sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners or grease the cups with cooking spray to prevent sticking.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the diced apples using a spatula, ensuring they are evenly distributed throughout the batter.
- Evenly distribute the cupcake batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- In a small bowl, combine the brown sugar with a pinch of cinnamon (optional) to create the topping. Sprinkle this mixture generously over the tops of the filled cupcake batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve the Cinnamon Apple Pie Cupcakes warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips
- Use room temperature ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep cupcakes tender and light.
- Choose the right apples: Firm, slightly tart apples like Granny Smith or Honeycrisp work best for maintaining texture.
- Check doneness carefully: Use the toothpick test, inserting it into the center of a cupcake—it should come out clean or with just a few moist crumbs.
- Allow proper cooling: Let cupcakes cool completely before adding any frosting or topping to prevent melting.
- Store smartly: Keep cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
