Soft cinnamon cupcakes stuffed with a sweet apple pie filling and topped with creamy cinnamon vanilla buttercream and more apple pie filling.
Ingredients
For the Apple Pie Cupcakes:
1/2cupbuttersoftened
1/2cupoil
1 1/2cupsgranulated sugar
4large eggsroom temperature
2teaspoonsvanilla extract
3cupsall-purpose flour
1Tablespoonbaking powder
1teaspoonsalt
2teaspoonscinnamon or apple pie spice
1 1/4cupsmilkroom temperature
120oz can apple pie filling
For the Cinnamon Vanilla Buttercream:
1cupbutter
3-4cupsconfectioners' sugar
2-3Tablespoonsmilk or cream
2teaspoonscinnamon
1teaspoonvanilla paste
Instructions
Preheat oven to 350F. Line two cupcake trays with liners and set aside.
In a large bowl, beat together the butter, oil and sugar until light and completely combined. Add eggs, one at a time, beating after each addition, then the vanilla extract. Set aside.
In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt. Gently fold half of the flour mixture into the butter mixture, then the milk, then the remaining flour mixture.
Portion 1 scoop (approximately 1 to 1 1/2 tbsp) of batter into each cupcake liner and bake for 5 minutes.
Remove the cupcakes from the oven and place 1 tbsp of apple pie filling in the center of the cupcake. Cover the cupcakes with the remaining cupcake batter (approximately 1 1/2 tbsp each). Bake for 12-15 minutes, until the cupcakes are completely set and a toothpick inserted in the center comes out clean.
While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, beat 2 cups powdered sugar with the butter for 2 minutes. Add 2 tbsp of milk, the cinnamon and vanilla and beat well to incorporate. Add additional powdered sugar to taste and texture preferences as desired.
Scoop the frosting into a piping bag fitted with a large star tip. Swirl a circle of the frosting onto the top of each cooled cupcake. Spoon a bit (about 1 tbsp) apple pie filling into the center of the frosting.
Notes
Use a boxed white cake mix with 1-2 tbsp of cinnamon as a shortcut to making the cupcake batter from scratch.Vanilla paste can be substituted for an equal amount of vanilla extract.