Apple Pie Cupcakes with Brown Sugar Buttercream
Yummy Crumble
Yummy Crumble
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  • 1 cup granulated sugar ½ cup light brown sugar 2 tsp baking powder ½ tsp baking soda 1 tsp salt 2 tsp cinnamon ½ tsp ground nutmeg 3 eggs 1 cup vegetable oil ½ cup sour cream 2 tsp vanilla 2 cups peeled and chopped green apples (1/4 inch cubes) Apple Pie Filling 2 green apples, peeled and chopped into ¼ inch cubes 1 Tbsp unsalted butter 2 Tbsp light brown sugar 1 tsp lemon juice ¼ tsp cinnamon 1 tsp flour Brown Sugar Buttercream 2 sticks unsalted butter softened ½ cup light brown sugar, packed 1 teaspoons ground cinnamon 4-6 cups powdered sugar 1 teaspoon vanilla extract ¼ teaspoon salt ¼ cup of milk or half and half, plus more if needed Instructions Apple Cupcakes Preheat oven to 350 F and line your cupcake pans with liners. In a medium bowl whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a large bowl, whisk together the eggs, oil, sour cream, and vanilla. Add the dry ingredients to the wet and mix until just combined. Fold in apples, and using a cookie scoop fill each cupcake liner ⅔ full. Bake for 18-20 minutes. Set aside to cool. Apple Pie Filling In a medium bowl, toss the apples, lemon juice, brown sugar, cinnamon, and flour. In a sauce pan, heat the butter over medium low. Cook the apples in the butter until caramelized and thickened. Set aside to completely cool. Brown Sugar Buttercream Beat the butter until light and fluffy. Add the brown sugar and cinnamon and beat until incorporated. Add 3 cups of the powdered sugar on low until mixed. Beat in vanilla and cream until fully incorporated. Then add the remaining powdered sugar to the desired thickness. Beat on high until super light and fluffy. Swirl the frosting onto each cupcake and top with cooled apple pie filling. Decorate with pie crust leaves if you wish. 3.4.3177



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