Apple Pie Cupcakes Whipped Cream (Ready-to-Print Version)
Soft cupcakes filled with spiced apples, finished with airy whipped cream and cinnamon dusting.
# What You’ll Need:
→ Cupcakes
01 -
1½ cups all-purpose flour
02 -
1½ tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
1 tsp ground cinnamon
06 -
½ cup unsalted butter, softened
07 -
1 cup granulated sugar
08 -
2 large eggs
09 -
1 tsp pure vanilla extract
10 -
½ cup sour cream
11 -
½ cup whole milk
→ Apple Pie Filling
12 -
3 medium Honeycrisp apples, peeled, cored, diced
13 -
2 tbsp unsalted butter
14 -
¼ cup light brown sugar, packed
15 -
1 tsp ground cinnamon
16 -
¼ tsp ground nutmeg
17 -
1 tbsp cornstarch
→ Whipped Cream Topping
18 -
1 cup heavy cream
19 -
¼ cup powdered sugar
20 -
1 tsp pure vanilla extract
21 -
Ground cinnamon, for dusting
# Step-by-Step Guide:
01 -
Melt unsalted butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender but retain shape, about 5 to 7 minutes. Sprinkle cornstarch over mixture and cook 1 to 2 minutes until thickened. Transfer to a bowl and cool completely.
02 -
Whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
03 -
Beat softened butter and granulated sugar in a large bowl until light and fluffy.
04 -
Incorporate eggs one at a time into the butter mixture, then mix in vanilla extract until combined.
05 -
Beat in sour cream until just incorporated.
06 -
Add the flour mixture and milk alternately to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined.
07 -
Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Spoon cupcake batter into liners, filling each about two-thirds full. Add a heaping teaspoon of cooled apple pie filling into the center of each cupcake, then cover gently with remaining batter.
08 -
Bake cupcakes for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean. Cool in pan for several minutes, then transfer to a wire rack to cool completely.
09 -
Chill a mixing bowl and beaters. Whip heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla extract, continuing to beat until soft peaks form. Avoid overwhipping.
10 -
Once cupcakes are fully cooled, dollop or pipe whipped cream generously on top. Lightly dust with ground cinnamon and serve immediately or refrigerate until ready to serve.
# Handy Tips:
01 -
Ensure apple filling is fully cooled before adding to batter to prevent soggy centers. Chill bowl and beaters before whipping cream to achieve stable peaks. Room temperature ingredients yield a tender crumb. Use an ice cream scoop for uniform cupcake portions.