May 30, 2011

Caramel Apple Pie Cupcakes

These are a fun and slightly healthier twist to cupcakes.  The kids especially loved these at our Memorial Day picnic yesterday.  Once again, Happy Memorial Day!

Yields 24

  • 3/4 c butter
  • 1 3/4 c white sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 1/2 tsp baking powder
  • 2 1/2 c all-purpose flour
  • 1 1/4 c milk
  • 2 tbsp butter 
  • 2 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg
  • 3 tbsp white sugar 
  • 3 apples, peeled, cored and diced 
  • Pinch of salt
  • Whipped cream
  • Caramel topping
  • Star candy

Make the cupcakes.  Preheat oven to 375 degrees.

In a large bowl, cream together butter and sugar.  Add eggs one at a time.  Stir in the vanilla and baking powder.

Add the flour and milk in batches, starting with flour and ending with flour.  Stir until batter is smooth and silky.

Fill paper-lined muffin tins with the batter 3/4 full.

Bake for 18 to 20 minutes.  Allow to cool completely before decorating.

While the cupcakes are cooling, make the apple pie filling.  Heat the butter in a large skillet over medium-high heat.  Stir in the cinnamon, nutmeg, and sugar and cook until the mixture begins to bubble, about 1 minute.

Lower the heat to medium and stir in the apples and salt.  Cook and stir occasionally until the apples are somewhat tender, about 10 minutes.  Remove from the heat and cool.

Assemble the cupcakes.  Using a paring knife, cut out the middle of each cupcake using the coning method.

Spoon the apple mixture into each cupcake and drizzle caramel over all.

Top with whipped cream and decorate with candy stars.


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