Delicious cupcakes filled with a caramelised spiced apple pie filling, and topped with a smooth cream cheese icing. With an extra sprinkle of cinnamon, they’re perfect for autumn.
It seems like the internet has been over run with apple picking. Some of my favourite blogs have gone apple mad, taunting me with autumn.
My favourite apple post so far comes from My Name is Yeh. Molly’s apple picking pictures are dreamy. They make me long for an apple picking party. I wouldn’t say no to joining in with Molly’s incredible looking apple picking picnic either. Who wouldn’t want to sit under an apple tree in cosy jumpers tucking into cheese and sprinkle cake?
For those of you who have managed to do a little apple picking, here’s a recipe for you.
The warm flavours of an apple pie are quintessentially autumnal. Apple pie is for those October Sundays when the weather isn’t nice outside, forcing you into long lazy days spent inside. Mornings spent in pyjamas and cosy socks. A late lunch, filing up on roast potatoes and cauliflower cheese, leaving just a little space for pudding. On these days nothing can be better than a big bowl of apple pie, piping hot from the oven, swimming in lashings of thick, creamy custard.
These cupcakes have all the flavours of apple pie. As you bite into the cakes you’re greeted with their surprise; a mouthful of smooth, sweet caramelised apple pie filling. They’re very simple to make, but the secret apple filling is a delicious little twist.
The delicious little cupcakes are made with brown sugar. I love to use brown sugar in my autumn and winter recipes. It brings a little more richness and depth, and adds subtle caramel flavours.
The centre of each cupcake is hollowed out a little and filled with a generous scoop of caramelised apple and cinnamon pie filling. The filling is made by gently simmering down apples with sugar, water and cinnamon. The apples soften a little, but still retain some bite and crunch. The sauce is thickened with cornflour, making it sticky and jammy. Be careful not to go overboard with your cornflour though, adding too much will turn it quickly from delightfully gooey to disgustingly gluey.
They’re topped with a generous layer of cream cheese icing, with a sprinkle of cinnamon to finish. I love the combination of apple and cinnamon, its such a simple, classic pairing.
Apple Pie Cupcakes
for the cake batter
120g soft brown sugar
2 large eggs
100g plain flour (all purpose)
1 teaspoon baking powder
4 tablespoons milk
for the filling
2 small apples
2 tablespoons soft brown sugar
6 tablespoons water
1 teaspoon cinnamon
1/2 teaspoon cornflour (corn starch)
for the icing
120g butter, softened to room temperature
280g cream cheese, softened to room temperature
300g icing sugar
extra cinnamon, for dusting
Preheat the oven to 180C/ 160 fan/ 350F.
Line a cupcake tray with 8 paper cases.
In a large bowl, cream together the butter and sugar until light and soft.
Add in 1 egg, along with a tablespoon of flour, and beat to combine. Repeat with the second egg and another tablespoon of flour.
Fold in the remaining flour and baking powder, followed by the milk.
Divide the mixture evenly between 8 cupcake cases.
Bake for about 15 minutes, or until well risen, golden, and firm to the touch.
Transfer to a wire rack and cool completely.
While they cool, make the filling.
Peel, core and finely chop the apples.
Put them in a pan with the brown sugar, water and cinnamon. Heat over a gently heat until the apples are slightly softened, and most of the water has gone.
In a separate cup, mix the cornflour with a tablespoon of water.
Add the cornflour slowly to the pan and mix over a low heat until the remaining liquid has thickened. NOTE – you may not need all your cornflour mixture, add it in slowly until the sauce has just thickened, too much will make the apples gluey and goopey.
Remove from the heat.
Using a sharp knife, core out a hollow into the centre of each cupcake. The hole needs to be big enough to fit a generous teaspoon of the apple mixture.
Fill each hole with the apple mixture.
Next, make the icing.
Beat together the butter and cream cheese until soft and free of lumps. Sift in the icing sugar and mix until combined.
Spread on top of your cakes, ensuring the apple centre is fully covered.
Sprinkle with cinnamon to finish.