CARAMEL APPLE PIE CUPCAKES
These divine caramel apple pie cupcakes taste just like an apple pie, in cupcake form! First, soft and easy vanilla cupcakes are filled with sweet caramel apples before being topped with cream cheese frosting, cinnamon sugar with a drizzle of homemade salted caramel sauce. They are completely irresistible and melt-in-your-mouth delicious!
Provided by Andrea Geddes
Time 55m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
- Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
- Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
- Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
- Transfer to a wire rack and allow to cool.
- Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
- Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
- Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
- Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
- Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
- Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
- These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 48 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 170 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
CARAMEL APPLE PIE
Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
- Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
- Preheat the oven to 375 degrees F.
- Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
- For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
- For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
- Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
- Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!
APPLE PIE CUPCAKES
Great pie cupcakes for a Sunday morning or even just as little dessert over coffee.
Provided by Sakena
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
- Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
- Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
- Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
- Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.
Nutrition Facts : Calories 706.9 calories, Carbohydrate 84.1 g, Cholesterol 149.9 mg, Fat 40.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 25.2 g, Sodium 154.9 mg, Sugar 65.4 g
APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
CARAMEL APPLE-SPICE CUPCAKES
The best fall flavors shine in this dessert of apples, caramel and cinnamon - delicious cupcakes baked using Betty Crocker™ Super Moist™ spice cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Fat 3 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg
CARAMEL APPLE PIE CUPCAKES
Make and share this Caramel Apple Pie Cupcakes recipe from Food.com.
Provided by Cooking Creation
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
- Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
- Fill paper-lined muffin tins with the batter 3/4 full.
- Bake for 18 to 20 minutes. Allow to cool completely before decorating.
- While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
- Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
- Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
- Spoon the apple mixture into each cupcake and drizzle caramel over all.
- Top with whipped cream and decorate.
- Enjoy!
Nutrition Facts : Calories 197.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 35.1, Sodium 116.2, Carbohydrate 30.2, Fiber 1, Sugar 18.6, Protein 2.4
EASY CARAMEL APPLE PIE CUPCAKES
This caramel apple pie cupcake recipe makes an easy fall dessert or a sweet treat to enjoy anytime!Delicious cupcakes are stuffed with apple pie filling and topped off with an amazing caramel buttercream frosting.
Provided by Annie Brown
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat your oven to 350° degrees. Place paper liners into a cupcake pan and set aside.
- In a large mixing bowl, cream together butter, sugar, extract, and eggs. Then, mix all your dry ingredients (flour, baking soda, baking powder) in a separate bowl.
- Start mixing your dry ingredients into your bowl with wet ingredients until they are completely mixed together and the batter is smooth.
- Pour your batter into the cupcake liners and cook at 350° for 25 minutes. Make sure your fork comes out completely clean.If your fork doesn't come out clean, cook them longer but keep an eye on them so they don't burn.
- Let your cupcakes cool completely.
- Core out the middle of the cupcake with a knife or a cupcake corer. Then, scoop apple pie filling into the core.
- If you want to garnish your cupcakes with a little bit of apple pie filling on top, be sure to set aside a small amount of apple pie filling.
- Cream together salted butter, vanilla extract, heavy whipping cream and dulce de leche. Mix in powdered sugar to the mixture.
- Using a piping bag, pipe frosting on top of the cupcake and add garnishes.(There are a few different garnish options, take a look below this recipe card for topping ideas.)
CARAMEL APPLE CUPCAKES
Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Nutrition Facts : Calories 365 calories, Fat 19g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL APPLE CUPCAKES
Make and share this Caramel Apple Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 45m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Insert liners in a medium cupcake pan.
- In a large bowl beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for 1 minute after each addition.
- In a separate bowl sift together the flour, baking powder and salt.
- Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in the apples.
- Fill the cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes.
Nutrition Facts : Calories 169.4, Fat 6.8, SaturatedFat 1, Cholesterol 23.5, Sodium 138.2, Carbohydrate 25.1, Fiber 0.9, Sugar 13.5, Protein 2.2
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