Apple Pie Cupcakes Whipped Cream

<p>These apple pie cupcakes with whipped cream topping blend the cozy flavors of cinnamon, tender apples, and soft cake into each bite, making them perfect for holiday gatherings or any special occasion. One autumn, my aunt took us apple picking at a local orchard, and I still remember the sweet aroma of cinnamon and apples filling the house as we baked homemade treats together. Finish each cupcake with a generous swirl of whipped cream and a dusting of cinnamon for a festive, crowd pleasing dessert that feels like a slice of homemade pie in cupcake form.</p> <p>I first made these during a family gettogether, and they vanished faster than I could serve them. Now every time I bake them, friends and family eagerly await their turn.</p>

Ingredients

<ul><li><strong>Allpurpose flour:</strong> forms the tender cupcake base use unbleached for best flavor and texture</li><li><strong>Baking powder and baking soda:</strong> leavening agents that ensure the cupcakes are light and fluffy</li><li><strong>Ground cinnamon:</strong> essential for warming spice choose fresh ground for a bright aroma</li><li><strong>Unsalted butter:</strong> adds richness softened to room temperature for better mixing</li><li><strong>Granulated sugar:</strong> sweetens and helps create the cupcake's structure</li><li><strong>Large eggs:</strong> provide stability and moisture use room temperature for an even mix</li><li><strong>Pure vanilla extract:</strong> enhances the overall flavor with subtle sweetness</li><li><strong>Sour cream:</strong> adds moisture and slight tang opt for full fat to keep cupcakes tender</li><li><strong>Whole milk:</strong> balances the batter texture with extra moisture</li><li><strong>Honeycrisp apples:</strong> ideal for their natural sweetness and crisp texture peeled and diced for the filling</li><li><strong>Light brown sugar:</strong> gives a caramel note to the apple filling</li><li><strong>Ground nutmeg:</strong> adds depth freshly grated offers the best flavor</li><li><strong>Cornstarch:</strong> thickens the apple filling for that perfect pie like consistency</li><li><strong>Heavy cream:</strong> whips into the airy topping use cold for best results</li><li><strong>Powdered sugar:</strong> sweetens whipped cream without graininess</li><li><strong>Ground cinnamon (for dusting):</strong> final touch of spice atop the whipped cream</li></ul>

Instructions

<dl><dt><strong>Prepare the Apple Pie Filling:</strong></dt><dd>Begin by melting unsalted butter in a medium skillet over medium heat. Add diced apples along with light brown sugar ground cinnamon and nutmeg. Cook gently stirring occasionally until the apples become tender but still hold their shape approximately 5 to 7 minutes. Sprinkle in cornstarch and continue cooking 1 to 2 minutes until the mixture thickens. Transfer to a bowl and let it cool completely before using to avoid soggy cupcakes.</dd><dt><strong>Make the Cupcake Batter:</strong></dt><dd>Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line a 12cup muffin tin with paper liners. In a medium bowl whisk together the flour baking powder baking soda salt and cinnamon for even distribution of spices and leavening. In a large mixing bowl beat softened butter and granulated sugar until light and fluffy about 3 to 5 minutes. Add eggs one at a time beating well after each addition then mix in vanilla extract. Beat in sour cream until just combined avoiding overmixing. Alternately add the flour mixture and milk to the wet ingredients starting and ending with flour and mix gently until just incorporated to keep the batter tender.</dd><dt><strong>Fill and Bake the Cupcakes:</strong></dt><dd>Spoon cupcake batter into liners filling them about twothirds full. Add a heaping teaspoon of cooled apple pie filling into the center of each cupcake and top gently with a bit more batter to cover the apples. Bake the cupcakes for about 18 to 22 minutes until a toothpick inserted near the edge comes out clean. Allow them to cool in the pan for several minutes before transferring onto a wire rack to cool completely.</dd><dt><strong>Prepare the Whipped Cream Topping:</strong></dt><dd>Chill a mixing bowl and beaters to help the cream whip faster and hold shape longer. In the chilled bowl whip the heavy cream until it just begins to thicken. Gradually add powdered sugar and vanilla extract while continuing to beat until soft peaks form. Be careful not to overwhip or the cream will become grainy and begin to separate.</dd><dt><strong>Finish and Present:</strong></dt><dd>After the cupcakes have completely cooled pipe or dollop the whipped cream generously on top. Lightly dust with ground cinnamon for an elegant and inviting finish. Serve immediately or refrigerate until ready to enjoy.</dd></dl>

<p>My favorite ingredient is the Honeycrisp apple because it brings natural sweetness and crispness into the filling which holds up beautifully without turning mushy. One holiday bringing these cupcakes to a family party sparked a lot of nostalgic stories about apple picking trips and homemade pies making this dessert more than just a treatit became part of the family tradition.</p>

Storage Tips

<p>Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Keep the whipped cream topping separate if possible and add just before serving to maintain its fluffy texture. For longer storage freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to two months and thaw completely before adding the whipped cream.</p>

Ingredient Substitutions

<p>You can use plain full fat Greek yogurt instead of sour cream to maintain moisture and add a subtle tang. Granny Smith apples offer a tarter firmer filling that contrasts nicely with the sweet batter and holds their texture well after cooking. For a nondairy whipped cream alternative chill a can of full fat coconut milk and whip the solid cream with powdered sugar and vanilla for a lovely tropical twist.</p>

Serving Suggestions

<p>Serve these apple pie cupcakes with a hot cup of spiced chai tea or freshly brewed coffee. They also pair wonderfully with a scoop of vanilla gelato or a drizzle of caramel sauce on special occasions. Perfect for potlucks festive dinners or just a cozy afternoon treat by the fireplace.</p>

<p>These apple pie cupcakes are a cozy nostalgic dessert perfect for sharing. Serve fresh with whipped cream and a sprinkle of cinnamon.</p>

Your Recipe Questions Answered

→ What type of apples work best for the filling?

Honeycrisp apples are ideal for a balance of sweetness and firmness, but Granny Smith can be used for a tarter, firmer filling.

→ How do I ensure the apple filling doesn’t make the cupcakes soggy?

Allow the cooked apple filling to cool completely before adding it to the batter to maintain a defined texture inside the cupcakes.

→ Can I substitute the whipped cream topping for a dairy-free option?

Coconut whipped cream made from chilled full-fat coconut milk is a great non-dairy alternative with a subtle tropical flair.

→ What’s the best way to achieve fluffy whipped cream peaks?

Chill the mixing bowl and beaters before whipping; beat until soft peaks form for a stable, light texture.

→ How do I create a more pronounced apple center in the cupcakes?

Use a cupcake corer to remove a small portion after baking, fill with apple mixture, then replace the top before adding cream topping.