If I seem a little, I don’t know, over the top, it’s because I am. I was out of the country on July 4th and am therefore irrationally excited about the national holiday now upon us. And in honor of this day, thought we could celebrate with these little slices of Americana known as apple-pie cupcakes.
I’ve made these once before, but the inspiration behind choosing to bake these this last time around came from my now newly married coworker. Choosing to do without the traditional and sometimes tired wedding cake, the bride and groom opted for a generous pie spread instead. Knowing this about them, and knowing that my coworkers wouldn’t let me get away without baking cupcakes for our small office shower last week, the decision to make these special apple-pie cupcakes was a no-brainer.
Here they are before the frosting. And you can see that similar to the crowd-favorite peanut-butter cup cupcakes, these cupcakes are actually pretty simple to throw together. Bake cupcakes, core cupcakes, fill with filling (in this case, warm apple filling), and pipe on the frosting to finish them off. Easy right?
And here they are topped with the best-ever vanilla buttercream. I used the same recipe in these here homemade funfetti cupcakes. It really is the best ever. I can’t stress that enough.
So perform your patriotic duty and bake these cupcakes at your next USA-pride event or bake them just because.
That does it from here. Brian and I are off to make the most of our final hours in beautiful Colorado. God bless you, my darling America.
- 1 ½ cups sifted cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- ¾ teaspoon vanilla extract
- ½ cup milk
- 2 Tablespoons butter
- 2 teaspoons cinnamon
- 2 Tablespoons sugar
- 3 large Granny Smith apples, peeled, cored and diced
- Preheat the oven to 350°. Line two cupcake pans with liners.
- In a medium bowl, sift together the cake flour, baking powder and salt.
- In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each one. Add the vanilla extract and mix well to combine.
- Add in the dry ingredients alternating with the milk, beginning and ending with the dry ingredients. Stir until just combined.
- Divide the batter evenly among the cupcake liners, filling them 1/2 full. I'm stressing that 1/2 because the batter is very thick and the cake will rise.
- Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
- Heat the butter in a medium skillet over medium-high heat. Add the cinnamon and sugar and cook until the mixture begins to bubble, about 1 minute.
- Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes.
- Remove from heat and let cool.
- While the apple mixture is cooling, remove the center of each cupcake, making sure to leave a rim around the top.
- Fill the holes with the cooled apple mixture.
- Decorate the top of each cupcake with a swirl of the best-ever vanilla buttercream.
- 2 ½ sticks unsalted butter, softened
- 2 ½ cups confectioners’ sugar, sifted
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
- Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
- Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
- And there you have it! Pipe and frost as you please.