Apple Pie Cupcakes
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No need to spend time making crust to have a taste of apple pie! Make this delicious cupcake with apple pie filling and top it off with our Cinnamon Cream Cheese Frosting or Whipped Cream for the perfect apple treat!
Total time: 45 S
Servings: 22
Calories: 130
Ingredients
- 2 Granny Smith apples peeled, quartered & cored
- 2 tbsp. brown sugar
- 1/2 cup butter softened & divided
- 1/2 cup plain Greek yogurt
- 2 large eggs at room temperature
- 1/3 cup buttermilk reduced fat
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 2 tsp. ground cinnamon divided
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1 1/2 cups sifted all-purpose flour
Nutritional Information
- Serving Size: 1 cupcake
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 125mg
- Carbohydrates: 19g
- Fiber: 1g
- Sugar: 13g
- Protein: 2g
Instructions
- Preheat oven to 350ᵒ F.
- Line muffin tin with paper liners.
- For the pie filling, add half of the apples pieces to the WildSide+ jar and secure lid. Press “Pulse” 3-5 times until the apples are chopped.
- Dump chopped apples into a small saucepan. Repeat with remaining apple pieces.
- Add 1 tbsp butter, brown sugar and 1/2 tsp cinnamon to saucepan and over medium heat, cook apples until softened, approximately 5-10 minutes.
- Meanwhile, add remaining butter, yogurt, eggs, buttermilk, granulated sugar, and vanilla to WildSide+ jar and secure lid. Blend on a Low speed for 10 seconds.
- Add dry ingredients and secure lid. Blend on a Low speed for 20-30 seconds until dry ingredients are mixed. Stop blending midway to scrape sides of jar and then continue blending.
- Place 1 tbsp. batter in muffin cups. Then, place 1 tbsp. pie filling over batter and top with another tbsp of batter. If necessary, use a knife to smooth the cake batter over the apple pie filling.
- Bake for 16-19 minutes. Repeat step 8 with remaining batter.
Note: Try topping it with our Cinnamon Cream Cheese Frosting or Whipped Cream.
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Can you make this in a four side jar?
Flavor very tasty but cupcakes did not rise. Next time I will make the batter the old fashioned way to see if that works better. Had just enough batter to do one layer in each cupcake for 24 and I should have only made 12. Only had about a tsp of apple for each one. That is a lot of work for only 12 cupcakes. Also it would have been easier to make the frosting with a beater as it is too hard getting it out of the blender.
Yes, you can!
I wasn’t sure what size cupcake tins to use, so I used the regular size ones—not mini. Mine did not rise either. I continued to cook them hoping they would rise, but no. :0( They taste great and I will enjoy them for breakfast.
Darn! Was the baking powder you used expired? We’ve tested the recipe several times and it makes 22 cupcakes so it’s strange that you couldn’t make that many. Glad you agree that they’re tasty!
Can this be made in the four side jar?