These homemade apple pie cupcakes are a light, fluffy cake filled with gooey apple pie filling and topped with a whipped cream frosting!
When it comes to taking trips or going on vacations, I’m typically pretty on top of things and can pack a bag like a champ.
However, I’m not the best un-packer. With the trip in the past and trying to get back into normal life, my bags tend to sit there in my closet until…well, until I need something in there. This continues until I have emptied the contents entirely from necessity.
It’s not the best system in the world, but I don’t break habits easily. (I guess that means I’m not a quitter? Or, just stubborn…)
These cupcakes were made back in June, but I had been waiting to post them until the fall season had begun. Technically, fall isn’t for a couple more weeks, but, whatevs. If pumpkin spice lattes are available at pretty much every coffee shop by early September, then fall is in season.
These were a Father’s Day gift, because, for my dad, there is nothing greater than the apple. Nothing. So, it’s safe to say, these were a big hit.
Rich vanilla cake stuffed with gooey, cinnamon-y apple pie filling, topped with a whipped cream frosting = pure goodness. You’ll totally be falling for it.
When cake meets apple pie, all of your wildest dreams come true.
Or something like that.
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2 Tbsp corn starch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 4 large apples chopped finely
- 1/4 cup brown sugar
- 2 Tbsp butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cups heavy whipping cream
- 8 oz whipped cream cheese
- 1 1/2 tsp vanilla extract
- 3/4 cup powdered sugar
Preheat oven to 350 degrees and line two 12-cup muffin tins with cupcake liners.
With a mixer, cream butter until light and fluffy, about 1-2 minutes. Add in granulated sugar and cream until well combined, about 1 minute. Add in eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, corn starch, baking powder, baking soda, cinnamon, and salt together.
Alternately, add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, stirring until just combined.
Add in vanilla extract and sour cream and mix until combined.
Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.
Bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool.
On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool. (Set aside about 1/2 cup of filling for the topping).
With a pairing knife, cut out a circle in the center of the cup cake, going about half way down into the cupcake.
Fill each cupcake with the apple pie filling, then place the cake tops back on top.
Beat heavy cream on high until soft peaks form. Add in powdered sugar and vanilla extract, and beat until stiff peaks form.
Add in whipped cream cheese, 2 oz at a time, beating well after each addition.
Spread frosting over each each cupcake. Top with a small amount of apple filling.
Favorite products I used in this recipe:
Here are some of my other favorite apple recipes: