September for me means apples. Back to school, apple picking, and lots of recipes that include this lovely fruit. It also means that my favorite type of apple, McIntosh, becomes readily available and tastes oh so delicious. I am not quite ready to jump on the pumpkin lovin’ that is going on many other blogs just yet. I do have some pumpkin recipes I am excited to try, but I have several apple ones I hope to share first. Here we have a cupcake that has a classic American twist to it, the apple pie. The cupcake base is a sugary vanilla cake that is filled with tender cinnamon sugar apples, all topped off with a basic vanilla buttercream. I made these for my co-workers to wish them a first full week of school, and they were gone very quickly. I am happy I saved some at home for Blair and I to munch on throughout the rest of the week. Make these today to officially say hello to Fall!
Apple Pie Cupcakes
Yield: 24 cupcakes
For the cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
1 ½ tsp. vanilla extract
1 cup milk
For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced
What you’ll do:
To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.
In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.
Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.
Source: Annie’s Eats