Apple Pie Cupcakes Recipe is one of those treats that combines two favorites into one bite-sized wonder. If you love the cozy flavors of apple pie but want something a little easier to share (and maybe a bit less messy), these cupcakes hit the spot perfectly. Ready to chat about how I make these little gems?
Why You Should Try This Apple Pie Cupcakes Recipe
I’m a sucker for anything that smells like fall, and these cupcakes smell like a warm kitchen on a crisp autumn day. They pack that classic apple pie punch but in a fun, portable form. Plus, they’re easier to whip up than a whole pie, which means less time wrestling with crusts and more time enjoying dessert. Who doesn’t want that?
Variations I’ve Tried And Loved
Over the years, I’ve played around with this recipe a bit. Here are some twists that worked really well:
- Adding chopped walnuts or pecans for a nice crunch.
- Swapping out Granny Smith apples for Fuji or Honeycrisp for a sweeter bite.
- Mixing in a pinch of nutmeg along with cinnamon to deepen the spice flavor.
- Topping with a dollop of caramel sauce instead of frosting for an extra indulgent touch.
Apple Pie Cupcakes
Ingredients
Instructions
- In a bowl, whisk together flour, cinnamon, baking soda, and salt.
- In a separate bowl, beat softened butter with granulated and brown sugars until fluffy.
- Add egg and vanilla extract to the butter mixture and beat until combined.
- Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.
- Fold in chopped apples gently.
- Divide the batter evenly into the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool, then dust with powdered sugar if desired.
Notes
Serving Ideas for Apple Pie Cupcakes
These cupcakes shine on their own, but if you want to get fancy, try:
- Serving with a scoop of vanilla ice cream.
- Drizzling warm caramel sauce over the top.
- Pairing with a hot cup of chai or cinnamon-spiced tea.
They make a great snack, dessert, or even a sweet breakfast treat if you’re feeling adventurous.
Helpful Tips for Apple Pie Cupcakes Recipe
A few things I’ve learned that make a difference:
- Use tart apples like Granny Smith to balance the sweetness.
- Don’t skip peeling the apples; it keeps the texture smooth.
- Make sure cupcakes cool completely before frosting to avoid melty messes.
- If you don’t have sour cream, Greek yogurt is a solid substitute.
- Chop apples small enough so they don’t weigh down the batter.
Ever noticed how little tweaks like these can save you from baking headaches?
Leftovers and Storage
These cupcakes keep pretty well in an airtight container at room temperature for 2 days. After that, I pop them in the fridge, where they stay good for about 4 more days. If you want to freeze them, wrap each cupcake tightly in plastic wrap and store in a freezer bag for up to 3 months. Just thaw overnight in the fridge before enjoying.
Common Mistakes to Avoid
Here’s what I’ve seen people (including myself) mess up:
- Overmixing the batter, which makes cupcakes dense.
- Not peeling the apples, leading to unexpected chewy bits.
- Frosting warm cupcakes, causing the frosting to melt.
- Using too much sugar in the batter since the frosting adds sweetness too.
Avoiding these keeps your cupcakes light, moist, and perfectly balanced.
Nutrition Informations (per serving)
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 3 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 25 g