Caramel Apple Pie Cupcakes

Caramel Apple Pie Cupcakes

INGREDIENTS:
(Cupcakes)

• 1 cup milk
• 1 stick butter
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 pinch nutmeg
• 1 pinch ginger
• 1/2 teaspoon salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract

(Filling)

• 2 cups store bought apple pie filling

(Frosting)

• 2 cups heavy cream
• 3 to 4 tbsp powdered sugar
• 1/2 cup caramel sauce (store bought)

DIRECTIONS:

1. Preheat oven to 350. Line two muffin tins with cupcake liners
2. Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat.
3. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
4. In a separate, large bowl, beat eggs and sugar until thick ribbons form, about 5 minutes. Add dry ingredients and mix until just until incorporated.
5. Add milk mixture and vanilla, then mix until blended.
6. Divide evenly among baking tins, about 1/4 cup per tin. (The original recipe said this should make 24 cupcakes…I somehow only had enough batter for 20).
7. Bake for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
8. Then cupcakes are cool, use a cupcake corer or spoon to scoop a hole out of the center of each cupcake. Fill each hole with as much apple pie filling as it can handle (I used about 1-1/2 tsp filling per cupcake).
9. Using an electric mixer, beat whip cream and powdered sugar until stiff peaks form. Transfer into a piping bag with star tip, and frost each cupcake. (I don’t like my whipped cream to be too sweet, so I don’t use a ton of powdered sugar. You should add more or less based on your own personal tastes).
10. Dip a fork into your caramel sauce, and drizzle caramel on top of each cupcake. The more the better!
11. Serve and enjoy!

Subscribe for free
Thank you for visiting Is Yummy. Receive the latest posts for free by subscribing to our RSS feed or email updates.