Apple Pie Cupcakes

By Tracy

20 Person

45 Minutes

0 Calories

I don’t have to tell you that fall is the perfect time for making apple pie, what with the bounty of fresh apples – their sweet-tart scent filling the brisk air. Pie is just a natural vehicle for enjoying all those Honeycrisps, Mutsus, Pink Ladies, Galas, and Granny Smiths. With press-in crusts, easy apple pie filling and a simple crumb topping, these cupcake-sized desserts don’t require any special rolling, weaving, or fluting skills to create impressive little treats.

Ingredients

Crumble Topping

whipped cream, ice cream, or caramel sauce
1 egg for egg wash
1/4 tsp. salt
1/3 cup pecan halves, toasted
1/3 cup brown sugar
1/3 cup flour
2 tbsp. unsalted butter

2 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 tbsp. brown sugar
2 large apples, peeled, cored and diced
2 tbsp. unsalted butter
2 pre-made, ready to roll pie crusts

Method

01

Heat oven to 350 degrees F. Lightly sprays 24 mini muffin cups with cooking spray.
02

In a medium-size pan, melt butter, add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
03

In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
04

Roll the pie crust out on a floured surface with a floured rolling pin.
05

Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store-bought)
06

Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
07

Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
08

Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
09

Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

Related Tags

Apple Pie Cupcakes

4.8

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Crumble Topping

whipped cream, ice cream, or caramel sauce

1 egg for egg wash

1/4 tsp. salt

1/3 cup pecan halves, toasted

1/3 cup brown sugar

1/3 cup flour

2 tbsp. unsalted butter

2 tbsp. lemon juice

1/4 tsp. salt

1/2 tsp. ground cinnamon

2 tbsp. brown sugar

2 large apples, peeled, cored and diced

2 tbsp. unsalted butter

2 pre-made, ready to roll pie crusts

03 Method

Step 1

Heat oven to 350 degrees F. Lightly sprays 24 mini muffin cups with cooking spray.

Step 2

In a medium-size pan, melt butter, add apples, brown sugar, salt, and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.

Step 3

In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.

Step 4

Roll the pie crust out on a floured surface with a floured rolling pin.

Step 5

Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store-bought)

Step 6

Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.

Step 7

Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.

Step 8

Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.

Step 9

Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

04 Author