Apple Pie Cupcakes and Caramel Apple Cupcakes

These cupcakes are all about fall flavors. Both start with an apple spice cupcake, with fresh grated apples, and apple cider. You can make 2 flavor options with 1 recipe! For the apple pie version, I filled the cupcakes with apple pie filling, then added a streusel crumb topping, cinnamon cream cheese buttercream frosting, a drizzle of salted caramel, then topped each one with a pie crust leaf. For the caramel apple version, I used store bought caramel apple dip (available in the produce section of your grocery store). There are multiple steps involved for these cupcakes, but if you have the time, it is certainly worth it. I also cut corners, and saved time by using prepared apple pie filling, and store bought pie crust. These are show-stoppers!

One recipe will make 12 regular sized cupcakes. Double this is you want a dozen of each cupcake flavor.

You will need 1 can of prepared apple pie filling, a store bought pie crust, some store bought salted caramel sauce, and caramel apple dip.

Preheat oven to 350 degrees.

Prepare the pie crust leaves, using a store bought pie crust. Roll out slightly, and use a small cookie cutter, or the leaf press I found at Sur La Table. Place leaves onto a sheet pan lined with parchment. Brush with a little milk, and sprinkle with cinnamon and sugar. Bake for about 8 min at 350, til lightly browned. Cool.

Fill a cupcake pan with paper liners.

Ingredients:

2 c all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c unsalted butter, room temp
1 c light brown sugar
2 large eggs
2 tsp vanilla
3/4 c apple cider
1 c peeled, shredded apples (any kind you like)

Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine, set aside.

In the bowl of an electric mixer, add butter and sugar. Blend til light and fluffy. add eggs, 1 at a time and blend. Add vanilla, and blend. Alternate adding flour mixure and apple cider, until combined and smooth.

Fold in shredded apples.

Fill cupcakes 2/3 full. Bake for 18 – 20 min. Check for doneness using a toothpick. It should come out clean when inserted in the center. Cool completely before frosting.

While cupcakes are baking, prepare the streusel topping for the apple pie version.

Ingredients:

2/3 c all purpose flour
2/3 c light brown sugar
1 tsp cinnamon
8 Tbsp cold butter (unsalted)

Combine all ingredients. Cut butter in with a pastry cutter, then using your hands, squeeze the mixture together until chunks form. Spread mixture onto a sheet pan, lined with parchment. Bake at 350 for about 7-8 minutes, til browned and crisp. Mixture will spread, and form a solid sheet of streusel. Don’t worry! You will chop this up into small pieces once cooled.

Prepare frosting (this will frost 1 doz cupcakes, so double for more)
Ingredients:

1 stick unsalted butter, room temp.
1 – 8oz cream cheese, room temp.
1 tsp vanilla
1 tsp cinnamon
4 c powdered sugar

Mix butter and cream cheese in a stand mixer, using a paddle attachment. Add vanilla and cinnamon. Add powdered sugar 1 c at a time, mixing well between additions. Beat til light and fluffy.

Prepare cupcakes, by coring out a hole in the center. You can use a cupcake corer, or simply use a small sharp knife. Cut out a hole in the center, and cut off a small slice to use as a “cover” for the hole once filled with apple pie filling, or caramel apple dip. **Pour the apple pie mixture into a bowl, and using a pastry cutter, chop the apples into small pieces. Then spoon into each cupcake. For the caramel apple cupcake, fill the hole with the caramel apple dip. (use a piping bag, or even a plastic bag with one of the corners cut off). Replace the “cover” on each cupcake.

Prepare to decorate your cupcakes. For the apple pie version, top each cupcake with a small circle of frosting, around the edges only, using a small knife. Press on some of the chopped streusel topping.

Pipe on a circle of frosting in the center of the cupcake. Drizzle with a little of the salted caramel sauce, then place 1 pie crust leaf on the top, pressing gently.