| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 1 hr 20 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 tablespoon unsalted butter
- 2 Golden Delicious apples, peeled and diced
- 2 tablespoons packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon bourbon (or water)
- 1 tablespoon water, plus more if needed
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 sheet refrigerated pie dough
- 1 large egg, lightly beaten
- 1 tablespoon coarse sugar
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup confectioners’ sugar
Instructions
- Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, stirring often, until the apples are soft and the sauce is thick, about 10 minutes. (Add a splash more water if the apples are sticking.) Remove from the heat; set aside.
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl. Add the flour mixture and whisk until just combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake 12 minutes and remove from the oven. Drop 1 tablespoon of the apple filling on top of each cupcake, then continue baking until the cupcakes are golden around the edges, about 8 more minutes (it¿s OK if they still look a bit wet). Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely.
- Make the lattice crusts: Line a baking sheet with parchment paper. Unroll the pie dough on a cutting board. Cut into 1/4- to 1/2-inch strips and arrange in a lattice pattern. Cut out twelve 2-inch rounds from the lattice using a cookie cutter; place on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sugar. Bake until golden, about 15 minutes. Let cool completely on the baking sheet.
- Make the frosting: Beat the heavy cream, sour cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 4 minutes. Spread on the cupcakes; top each with a lattice crust.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 103 mg |
| Sodium | 209 mg |
| Serving Size | 1 of 12 servings |
| Calories | 379 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 103 mg |
| Sodium | 209 mg |
Reviews
I absolutely love this recipe! It’s one of my hardest ones but the turn is always worth my time! I learned you really don’t have to peel the apple but I still do to give it that pretty look!
It was the best! They where a hit at the part and ran out quickly! It was super easy also g with the clean up! The only bad thing was the pie crust ,it took away to make bit Turned out beautiful !definitely recommend
Well, I was really looking forward to these cupcakes and I consider myself a seasoned baker, but these babies fell upon cooling and looked nothing like the picture. They had to be scooped out of the cupcake pan with a spoon.
These apple pie cupcakes were fun to make, cute to look at and delicious to eat. I made these cupcakes to round out my Thanksgiving table and they were well worth the effort. The apple pie filling was delicious. I loved the whipped cream frosting. These were a hit with my guests and were deemed a make again recipe.