Spiced Apple Pie Cupcakes with Caramel Buttercream Frosting


From someplace in the blogisphere
Yields 2 dozen

The original was for 5 cupcakes – odd, but true. Who makes 5 cupcakes? Certainly not me, and not anyone I know. So I bumped this up to make enough for 2 dozen (or 5 dozen minis – which is what I needed for my Friendsgiving party).

1/2 cup plus 2 Tbls sugar, light brown, packed
1 1/4 Cup sugar, white
1 1/4 Cup applesauce, unsweetened
5 Tbls oil, vegetable
1 1/4 tsp extract, vanilla
5 large egg, whole
2 1/2 Cups flour, all-purpose
2 1/2 tsp baking soda
1 1/4 tap baking powder
5/8 tsp salt, table
1 1/4 tsp cinnamon, ground
5/8 tsp nutmeg, fresh grated
1/4 tsp cloves, ground

Apple Pie Filling:
7 1/2 Cups apples, MacIntosh
7 1/2 tsp sugar, light brown, packed
1 1/4 tsp cinnamon, ground

Caramel Buttercream
1 cup Crisco, butter-flavored sticks
6 1/2 Cups sugar, powdered
1 Tbls extract, vanilla
5 Tbls caramel sundae syrup (plus more for topping)
3/4 cup cream, heavy

Tools Needed:
500 pcs – Reynolds White Paper Cupcake Cup Liners – STANDARD Size
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)
Pyrex Easy Grab 3-Quart Oblong Baking Dish
OXO Good Grips Cupcake Corer
Wilton Disposable 16-Inch Decorating Bags, 12 Pack
1 X Ateco #869 French Star Large Decorating Tip

Preheat oven to 350 degrees. Prepare cupcake tray with liners. Set aside a small baking dish – approximately 9×13.

Peel, core and chop apples to 1/2-inch pieces. Toss with brown sugar and cinnamon to coat well. Add to baking dish, cover with foil and bake for 45 minutes.

In a large bowl or stand mixer, mix together the sugars, applesauce and vegetable oil. Mix in the egg and vanilla, followed by the remaining ingredients. Mix just until all ingredients are combined. Use a large cooke scoop to divide mixture among prepared liners, 1 large scoop per liner. Bake for 18 minutes (10 to 12 minutes for minis) or until a tooth pick inserted only has a few moist crumbs. Cool on a wire rack.

Prepare buttercream in a medium bowl or stand mixer. Cream crisco and powdered sugar together. Mixture may become slightly crumbly, that’s okay. Add vanilla, caramel syrup and heavy cream. Beat until smooth and spreadable consistency. Add additional heavy cream, if needed.

When cupcakes are cooled completely, use a knife or cupcake corer to remove the center of the cupake. Fill with apple pie filling, leaving 1/2-inch space at the top. Slice off the dome of the cored piece of cupcake, place over the apple pie filling.

Pipe or frost cupcakes as desired. Drizzle with additional caramel syrup. Serve or store in an airtight container.


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