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Everyone’s favorite pie gets transformed into the treat of the season with apple pie cupcakes. Cinnamon-infused cupcakes topped with spiced buttercream, caramelized apples and pie crust leaves are as delicious to look at as they are to eat!
Yield:15 cupcakes
PrintThis recipe was created exclusively for Farberware® Cookware by recipe developer, pastry chef, and food blogger, Meghan McGarry, of Buttercream Blondie.
For the Cupcakes:
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, room temperature
3/4 cup + 2 Tablespoons granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons whole milk
For the Caramelized Apples:
2 Tablespoons unsalted butter
3 Granny Smith apples, peeled, cored and chopped
1 teaspoon lemon juice
1/4 cup light brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg 1 teaspoon cornstarch
1/2 cup cold water
1 teaspoon vanilla extract
For the Pie Crust Leaves:
1 refrigerated pie crust (from a 2-pack box) or leftover pie dough scraps
1 egg
1 teaspoon cinnamon
2 Tablespoons granulated sugar
For the Buttercream:
1 cup unsalted butter, softened
2 Tablespoons light brown sugar
3 cups powdered sugar
1/2 teaspoon cinnamon
Pinch of salt
1 teaspoon vanilla extract
1-2 tablespoons heavy cream
1 teaspoon bourbon (optional)
For the Cupcakes:
For the Caramelized Apples:
For the Pie Crust Leaves:
For the Cinnamon Buttercream:
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