Can’t decide between pie and cake? Get the best of both worlds with these Apple Pie Cupcakes with Cinnamon Buttercream. These cupcakes may look simple on the outside, but once you bite in, you’ll discover a sweet apple pie filling that takes these cupcakes to the next level. Our homemade cinnamon buttercream frosting adds just the right amount of spice and sweet, and the cinnamon-infused cupcake batter will certainly make your kitchen smell amazing! If you’re in a rush, you can also use canned apple pie filling, just be sure to chop the apples into smaller pieces before adding to your cupcakes.
Prepare cupcakes. Preheat oven to 350°F. Line muffin pans with baking cups.
In a medium bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger and allspice.
In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with sour cream, beating well after each addition. Continue beating one minute.
Divide batter evenly into prepared cups. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven and place the cupcake pan on a cooling grid to cool for 5 minutes. Remove cupcakes from the pan and place on the cooling grid to cool completely.
Prepare apple pie filling. In a small bowl, stir together brown sugar, cornstarch, cinnamon, salt, ginger and allspice until well combined.
In a medium saucepan, melt butter over medium heat. Add apples, lemon juice and zest and cook 3-4 minutes, until apples are tender. Add brown sugar mixture and cook, stirring constantly, 1-2 minutes until liquid is thick, syrupy, and thoroughly coats the apple pieces. Pour apple mixture into a medium bowl and let cool completely, stirring mixture occasionally.
Prepare frosting. In a small microwave-safe bowl, combine cream and cinnamon. Microwave 30 seconds or until hot. Let stand until it has cooled to room temperature. It will thicken to a paste-like consistency.
In a large bowl, beat butter and cream mixture with an electric mixer on medium speed until smooth, about 30 seconds. Add vanilla and salt; beat until combined. Add sugar, 1 cup at a time, beating until smooth. Beat 1 minute longer, until light and fluffy.
Assemble apple pie cupcakes. Core a 1 in. piece out of the middle of the cupcake using a paring knife. Fill with each cupcake with about 1 tablespoon filling.
Prepare decorating bag with tip 1M and cinnamon buttercream frosting. Pipe a rosette of icing on top of cupcake then sprinkle with additional cinnamon, if desired.