Description
Tender cinnamon cupcakes filled with buttery stovetop apples and topped with fluffy vanilla-cinnamon buttercream.
Ingredients
Apple Filling
2 medium firm baking apples, peeled and diced into 1/4-inch pieces
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 pinch salt
1 tablespoon cornstarch
1 tablespoon water
Cinnamon Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, near room temperature
1/2 cup full-fat sour cream, near room temperature
1 teaspoon vanilla extract
Vanilla-Cinnamon Buttercream
3/4 cup unsalted butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 pinch salt
1 to 2 tablespoons milk
Instructions
1. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice, and salt.
2. Cook the apple mixture for 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
3. Mix the cornstarch and water in a small bowl. Stir the slurry into the apples and cook for 1 minute, until the juices become glossy and cling to the fruit. Transfer the filling to a shallow bowl and cool completely.
4. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
5. Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl.
6. In a separate bowl, whisk the melted butter with the granulated sugar and brown sugar. Add the eggs, sour cream, and vanilla extract and whisk until combined.
7. Fold the dry ingredients into the wet ingredients just until no visible flour pockets remain. Do not overmix.
8. Divide the batter evenly among the 12 liners, filling each approximately two-thirds full.
9. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted into the cake shows no wet batter.
10. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
11. Remove a 1-inch-wide cone from the center of each cooled cupcake without cutting through the bottom.
12. Spoon approximately 1 tablespoon of cooled apple filling into each cupcake. Trim the pointed end from each cake plug and replace the flat cake cap.
13. Beat the softened butter for 2 to 3 minutes. Gradually add the confectioners’ sugar, vanilla, cinnamon, salt, and enough milk to create a fluffy, pipeable buttercream.
14. Pipe or spread the buttercream over the filled cupcakes. Add a small spoonful of remaining apple filling on top when desired.
Notes
Dice the apples into even 1/4-inch pieces so they cook consistently and fit neatly inside the cupcakes.
Do not cook the apple filling until it resembles applesauce. The fruit should remain tender and chunky.
Cool the apple filling and cupcakes completely before filling and frosting.
Spoon and level the flour rather than packing it into the measuring cup.
Mix the batter only until the dry ingredients disappear to avoid dense cupcakes.
Store assembled cupcakes in a covered container in the refrigerator for up to 4 days.
Let refrigerated cupcakes stand at room temperature for 15 to 20 minutes before serving.
Freeze unfilled and unfrosted cupcakes for up to 2 months.
The primary allergens are wheat, milk, and eggs.
Nutrition
- Serving Size: 1 filled and frosted cupcake
- Calories: 490 kcal
- Sugar: 56g
- Sodium: 125mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.8g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg