Apple Pie Cupcakes Whipped Cream (Ready-to-Print Version)

Tender cupcakes with cinnamon apples and a swirl of whipped cream topping for a festive treat.

# What You’ll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup sour cream
11 - 1/2 cup whole milk

→ Apple Pie Filling

12 - 3 medium Honeycrisp apples, peeled, cored, diced
13 - 2 tablespoons unsalted butter
14 - 1/4 cup packed light brown sugar
15 - 1 teaspoon ground cinnamon
16 - 1/4 teaspoon ground nutmeg
17 - 1 tablespoon cornstarch

→ Whipped Cream Topping

18 - 1 cup heavy cream
19 - 1/4 cup powdered sugar
20 - 1 teaspoon pure vanilla extract
21 - Ground cinnamon, for dusting

# Step-by-Step Guide:

01 - Melt the butter in a medium skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender but keep their shape, about 5 to 7 minutes. Sprinkle cornstarch over the mixture and cook for 1 to 2 more minutes until thickened. Transfer to a bowl and let cool completely.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - Beat in sour cream until just incorporated. Alternate adding the dry ingredients and milk, beginning and ending with the dry mixture, mixing gently until just combined.
05 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Fill each liner two-thirds full with batter. Add a heaping teaspoon of cooled apple filling to the center of each, then cover with a small amount of batter to seal the filling inside.
06 - Bake for 18 to 22 minutes or until a toothpick inserted near the edge comes out clean. Allow cupcakes to cool in the pan for several minutes, then transfer to a wire rack to cool completely.
07 - Chill bowl and beaters. Whip heavy cream until it begins to thicken. Gradually add powdered sugar and vanilla, beating until soft peaks form. Do not overwhip.
08 - Once cupcakes are fully cooled, pipe or dollop whipped cream generously on top. Dust with ground cinnamon before serving. Serve immediately or refrigerate until ready.

# Handy Tips:

01 - Ensure apple filling is completely cooled before adding to batter to prevent soggy centers.
02 - Chill mixing bowl and beaters to achieve stable whipped cream peaks.
03 - Use room temperature ingredients for better texture and even baking.
04 - Use a scoop to portion batter evenly for consistent cupcake size.

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