Granny Smith Apple Pie Cupcakes Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 9 ounces unsalted butter, softened at room temp
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon orange zest, finely grated
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 3 granny smith apples, peeled and cored and thinly sliced
• 1 1/2 cups unsalted butter, softened at room temp
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. To cook the apples: Place 3 tablespoons unsalted butter and 1/3 cup granulated sugar in a large fry pan over low-medium heat. Stir to dissolve the sugar. Add the thinly sliced apples and cook for 8-10 minutes or until the apples are lightly caramelized. Remove the apples from the pan and let them cool completely.
2. To make the cupcakes: Preheat the oven to 325°F. Line 24 muffin wells with paper liners that hold 4 fl oz each.
3. Sift together 2 1/4 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Set aside the dry ingredients.
4. In the bowl of a stand mixer, cream together 9 ounces of softened unsalted butter and 1 1/4 cups granulated sugar until light and fluffy. Add the 4 large eggs one at a time, beating well after each addition. Occasionally scrape down the sides of the bowl. Beat in 1/2 teaspoon pure vanilla extract and 1/2 teaspoon finely grated orange zest.
5. On low speed, add the reserved flour mixture and mix until the flour is barely incorporated. Next, pour in 1 cup whole milk and mix until just smooth.
6. Divide the batter among the lined muffin wells, filling each well about 2/3 full. Top each with the caramelized apples.
7. Bake in the preheated oven at 325°F until a cake tester comes out clean, about 15-20 minutes. Remove the cupcakes from the pan and cool them on cooling racks. Ensure the cupcakes are completely cooled before frosting.
8. To frost the cupcakes: In the bowl of a stand mixer, beat 1 1/2 cups softened unsalted butter until light and fluffy, about 3 minutes. Gradually add 1 1/2 cups confectioners’ sugar and 1/2 teaspoon ground cinnamon, beating for another 5 minutes until the mixture is light and fluffy. Frost the cooled cupcakes.