Apple Pie Cupcakes Topping (Printer-Friendly Version)

Soft cupcakes filled with cinnamon apples and topped with whipped cream and a cinnamon dusting.

# What You'll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup sour cream
11 - 1/2 cup whole milk

→ Apple Pie Filling

12 - 3 medium Honeycrisp apples, peeled, cored, and diced
13 - 2 tablespoons unsalted butter
14 - 1/4 cup packed light brown sugar
15 - 1 teaspoon ground cinnamon
16 - 1/4 teaspoon ground nutmeg
17 - 1 tablespoon cornstarch

→ Whipped Cream Topping

18 - 1 cup heavy cream
19 - 1/4 cup powdered sugar
20 - 1 teaspoon pure vanilla extract
21 - Ground cinnamon, for dusting

# Steps to Follow:

01 - Melt the unsalted butter in a medium skillet over medium heat. Add diced apples, light brown sugar, ground cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender but still hold their shape, about 5 to 7 minutes. Sprinkle cornstarch over the mixture and cook an additional 1 to 2 minutes until thickened. Transfer to a bowl and let cool completely before use.
02 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, followed by vanilla extract. Mix in sour cream until just combined. Alternately add flour mixture and milk, starting and ending with flour, mixing until just incorporated.
03 - Spoon cupcake batter into liners, filling each about two-thirds full. Place a heaping teaspoon of cooled apple pie filling into the center of each cupcake and cover gently with remaining batter. Bake for 18 to 22 minutes or until a toothpick near the edge comes out clean. Cool in the pan for several minutes, then transfer to a wire rack to cool completely.
04 - In a chilled mixing bowl, whip heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract, continuing to whip until soft peaks form, taking care not to overwhip.
05 - Once cupcakes are fully cooled, pipe or dollop whipped cream generously on top. Lightly dust with ground cinnamon. Serve immediately or refrigerate until ready to serve.

# Additional Tips:

01 - Ensure the apple filling is completely cooled before filling cupcakes to avoid soggy centers.
02 - Chill the mixing bowl and beaters before whipping cream to achieve stable, airy peaks.
03 - Use room temperature butter, eggs, and dairy for a finer crumb and even rise.
04 - Use an ice cream scoop to portion batter evenly for uniform cupcakes.

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