Tuesday, June 19, 2012

Caramel Apple Pie Cupcakes

Caramel Apple Pie 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
  • 2 cups store bought apple pie filling
  • 2 cups heavy cream
  • 3 to 4 tbsp powdered sugar
  • 1/2 cup caramel sauce (store bought)

  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!

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