Description
These Apple Pie Stuffed Cupcakes are a delightful twist on the classic apple pie, combining moist vanilla cupcakes with a gooey apple pie filling center and a luscious cinnamon vanilla buttercream frosting. Perfect for fall gatherings or anytime you crave a comforting dessert, these cupcakes deliver all the flavors of apple pie a la mode in an easy-to-eat form.
Ingredients
Scale
Cupcake Batter
- ½ cup butter (softened)
- ½ cup oil
- 1½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1¼ cups milk (room temperature)
- 20 oz can apple pie filling
Vanilla Cinnamon Frosting
- 1 cup butter (softened)
- 3½ cups powdered sugar
- 2 tablespoons milk (or cream)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two cupcake trays with paper liners to prevent sticking and make removal easy.
- Make the Batter Base: In a large bowl, beat the softened butter until smooth and fluffy. Add the oil and granulated sugar and mix until the mixture is completely combined and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure an even texture. Stir in the vanilla extract and set the mixture aside.
- Mix Dry Ingredients: In a separate medium-sized bowl, combine the all-purpose flour, baking powder, salt, and ground cinnamon by stirring them together evenly.
- Combine Batter and Dry Mix: Gently fold half of the dry flour mixture into the butter mixture, followed by the milk, then fold in the remaining flour mixture. This ensures a tender crumb in your cupcakes.
- Start Baking Base Layer: Portion about 1 to 1½ tablespoons of batter into each cupcake liner and place the trays in the oven. Bake these initial cupcake bases for 5 minutes.
- Add Apple Pie Filling: Remove the trays from the oven and carefully place 1 tablespoon of apple pie filling in the center of each partially baked cupcake to create a delicious filling.
- Top with Remaining Batter: Cover the apple pie filling with the rest of the cupcake batter, about 1½ tablespoons per cupcake, to encase the filling fully.
- Finish Baking Cupcakes: Return the trays to the oven and bake for an additional 12-15 minutes until the cupcakes are fully set and spring back when gently touched.
- Prepare Frosting: Once the cupcakes have cooled completely, beat the softened butter in a large bowl until smooth. Add 2 cups of powdered sugar and continue beating for 1-2 minutes.
- Add Flavor and Adjust Consistency: Mix in 2 tablespoons of milk, cinnamon, and vanilla bean paste. Beat well to incorporate, then add remaining powdered sugar gradually. Whip the frosting until fluffy, adjusting the milk or powdered sugar as needed to achieve your desired piping consistency.
- Pipe and Garnish: Spoon the frosting into a piping bag fitted with a large star tip. Swirl a circle of frosting onto the top of each cooled cupcake. Finally, spoon a teaspoon or two of apple pie filling into the center of the frosting for a tempting finish.
Notes
- Start with perfect, easy homemade vanilla cupcakes and bake some apple pie filling in the center for a delightful surprise.
- The creamy vanilla buttercream frosting holds extra apple pie filling on top, mimicking apple pie a la mode perfectly.
- Use room temperature ingredients to ensure better mixing and texture.
- For a more intense vanilla flavor, vanilla bean paste is preferable to extract.
- Make a batch to enjoy these comforting fall-inspired cupcakes that blend cake and pie into one treat.
Nutrition
- Serving Size: 1 cupcake
- Calories: 366 kcal
- Sugar: 71 g
- Sodium: 273 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 64 mg
