Moist brown sugar cupcakes filled with a delicious apple cinnamon filling and topped with a decadent cream cheese frosting.
I didn’t think that we would have the time to go apple picking this year but I am so glad that we made the time. It is one of my favourite fall traditions. We decided to check out a new orchard this year and I am glad that we did. The orchard also made hard cider, so we had the opportunity to taste test a few different varieties. They also had the most delicious apple cider donuts - I am still dreaming about them! I already can’t wait to go back next year! Of course I had to make something with all of the apples that we picked. The most requested dessert from my friends and family is still this Apple Pie Cheesecake that I made last year. I won’t lie its a bit time consuming to make so I decided to take inspiration from it and made these cupcakes using similar flavours.
The cupcake itself is a moist cake with a delicious brown sugar flavour that compliments both the apple filling and the cream cheese frosting. The apple filling is quick and easy to make on the stove just the right amount of cinnamon - its great not only in these cupcakes but also in yogurt or oatmeal for breakfast! The cream cheese frosting is one of my go-to recipes. As my friends like to say everything is better with cream cheese frosting!
Apple Cinnamon Cupcakes
Makes: 1 dozen cupcakes
For the cupcakes
1 ½ c cake flour
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ c butter, at room temperature
1/2 c brown sugar
1/2 c sugar
½ c milk
For the Apple Filling
2-3 apples, peeled and diced
½ c sugar
1 tsp cinnamon
1 tbsp cornstarch
For the Cream Cheese Frosting
1/2 c butter, room temperature
8oz cream cheese, room temperature
4 c icing sugar
2 tsp vanilla
1-2 tbsp heavy cream (optional)
Pie crust cut-out shapes (optional)
For the cupcakes: Pre-heat oven to 350F. Line a cupcake pan with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, over medium - high speed beat together butter, sugar and brown sugar, until light and fluffy. Add eggs, one at a time, scrapping down the sides of the bowl after each addition. Alternating between wet and dry ingredients, add in half the flour mixture, followed by the milk and ending with the flour mixture.
Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely.
For the filling: In a small sauce pan over medium heat, combine apples, sugar, and cinnamon. Stir to combine. Cover and let cook, stirring occasionally for 5-7 minutes. The apples should release their liquids and begin to soften. Stir in cornstarch and allow mixture to come to a boil. The mixture should begin to thicken. Continue to stir until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before filling cupcakes.
For the Frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes).
Reduce speed to low and add in icing sugar one cup at a time. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour.
If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached.
To Assemble: Use a knife to cut a small cone out of the cupcake. Fill with approximately one teaspoon of cooled apple filling. Frost cupcakes as desired. If you wish, top with additional filling and cut-out pie crust shapes.