4 Medium Apples (I used Granny Smith), Peeled, Cored, and Diced
2 Tablespoons White Sugar
2 Tablespoons Brown Sugar
1 Teaspoon Lemon Juice, Freshly Squeezed
¼ Teaspoon Ground Cinnamon
½ Tablespoon Cornstarch
1 Tablespoon Water
For the Frosting
4 Sticks Butter, Softened
1 Tablespoon Vanilla Extract
6-8 Cups Powdered Sugar
5-6 Tablespoons Whole Milk
Pinch of Salt, To Taste
Caramel Sauce, If Desired
PREP TIME
20m
COOK TIME
26m
TOTAL TIME
46m
YIELD 24 cupcakes
Instructions
For the Apple Pie Cupcakes
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl cream butter and sugar until light and fluffy. Stir in milk, eggs, cinnamon, baking powder, and vanilla.
Gradually add flour a little at a time until just combined. Do not over mix.
Divide batter evenly between cupcake liners. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing to wire racks to cool completely.
Once cool, cut a small circle out of the center of each cupcake.
For The Apple Pie Filling
In a medium saucepan melt butter over medium low heat.
Add apples, sugars, lemon juice, and cinnamon. Cook for 10-12 minutes or until apples are tender.
Stir in water and cornstarch, and cook until thickened.
Add ~1/2 tablespoon of apple pie filling to each cupcake. Replace cupcake "lid" that you cut out earlier.
For the Vanilla Buttercream
Cream butter until light and fluffy. Stir in vanilla and salt.
Gradually add powdered sugar a little at a time. Alternate with milk until you reach your desired consistency.
Spread or pipe onto cupcakes. Drizzle with caramel sauce if desired.