Classic Apple Pie Cupcakes
These warm, spiced apple pie cupcakes capture the cozy flavors of a classic dessert. Top them with sour cream frosting and caramel sauce for an indulgent treat that’s perfect for autumn gatherings!
Equipment
- Muffin tin, Paper cupcake liners, Saucepan, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, Wire rack
Ingredients
- 6 ounces 170 g peeled apple, chopped into small chunks
- ½ cup 110 g firmly packed brown sugar
- 2 tablespoons 28 g nondairy butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon 15 ml lemon juice
- 1½ cups 188 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup 235 ml soy or other nondairy milk
- 2 teaspoons pure vanilla extract
- ½ cup 100 g granulated sugar
- ½ cup 55 g chopped pecans
Instructions
- Add the chopped apples, brown sugar, butter, cinnamon, cloves, nutmeg, and lemon juice to a saucepan.
- Heat over medium-low heat for 10 minutes, stirring often.
- Remove from heat and let the mixture cool.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the milk, vanilla, sugar, and chopped pecans to the apple mixture.
- Gently fold the wet ingredients into the dry, being careful not to overmix.
- Divide the batter evenly among the cupcake liners.
- Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool on a wire rack before serving.
Notes & Wine Advice
Serving Tip:
For an extra indulgent twist, top with a dollop of Sour Cream Frosting (page 446) and a drizzle of Caramel Sauce (page 492) to recreate an apple pie à la mode.
Wine Advice:
A crisp white wine like a Chardonnay pairs well with the warm spices and sweetness of the apple filling.
Nutrition values
Calories: 190 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 6 g | Sugar: 19 g