1cup(2 sticks) unsalted butter,at room temperature
1 3/4cupssugar
4large eggsat room temperature
2teaspoonsvanilla
1 1/4cupsmilk
For the apple topping:
1tablespoonunsalted butter
3cupspeeled and chopped apples
¼cupsugar
½teaspoonground cinnamon
¾cupwater plus 2 tablespoons waterdivided
2teaspoonscornstarch
For the frosting:
1 1/2cups(3 sticks) unsalted butter,at room temperature
4cupsconfectioners’ sugarsifted
1tablespoonvanilla extract
pinchof salt
For the cinnamon-sugar topping:
1 1/2teaspoonscinnamon
3tablespoonssugar
Instructions
To make the cupcakes:
Preheat oven to 350° F. Line standard muffin tins with paper liners and set aside.
Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
To make the apple topping:
While the cupcakes are baking, prepare the apple topping. Heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ¾ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cupcakes.
To make the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 4 minutes, or until light and fluffy.
To assemble:
Whisk together the 1 1/2 teaspoons cinnamon and 3 tablespoons sugar in a small bowl. Set aside.
Pipe frosting around the edge of each cupcake, leaving a well for the topping. Sprinkle with cinnamon sugar topping. Divide apple topping evenly among cupcakes. Enjoy!
Notes
Storing: Apple pie cupcakes from scratch can be stored outside of the fridge in an airtight container for 3-4 days. They will last up to one week in the fridge. Freezing: Cooled and assembled cupcakes with apple pie filling will not freeze well. However, you can store the cupcakes, frosting, and apple pie filling in separate air-tight containers or freezer-safe bags for 2 months. Thaw overnight in the fridge before assembling and serving.