Print Recipe

Spiced Apple Pie Cupcakes with Caramel Buttercream Frosting

Moist homemade spice cake cupcakes with an apple pie filling, topped off with creamy caramel buttercream frosting.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 5 cupcakes

Ingredients

Cupcake:

  • 2 Tbsp light brown sugar
  • 1/4 C granulated sugar
  • 1/4 C applesauce
  • 1 Tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 large egg
  • 1/2 C all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch ground cloves

Apple pie filling:

  • 1 1/2 C apples roughly 1-2 apples
  • 4 1/2 tsp light brown sugar
  • 1/4 tsp cinnamon

Buttercream frosting:

  • 3 Tbsp unsalted butter
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp caramel syrup
  • 2 Tbsp heavy cream

Instructions

  • Preheat oven to 350°F degrees. Prepare a cupcake tray with 5-6 paper liners. Set aside a small baking dish (no larger than 8x8, but preferably smaller).
  • Peel, core and chop apples into 1/2-inch pieces. Toss with brown sugar and cinnamon to coat well. Add to baking dish, cover with foil and bake for 30 minutes.
  • In a large bowl or stand mixer, mix together sugars, applesauce and vegetable oil. Mix in egg and vanilla, followed by remaining ingredients. Mix just into all ingredients are combined. Use a large cookie scoop to divide mixture among prepared liners, 1 large scoop per liner (you may not need the 6th liner). Bake for 18 minutes or until a toothpick inserted only has a few moist crumbs. Cool on a wire rack.
  • Prepare buttercream in a medium bowl or stand mixer. Cream butter 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 have cooled completely. Use a knife or cupcake corer to remove the center of the cupcake. Fill with apple pie filling, leaving a 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 immediately or store in a covered container.

Notes

An original recipe from Baked by Rachel