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Apple Pie Cupcakes with Pie Crust Chips

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Apple Pie Cupcakes with Pie Crust Chips are a delightful fusion of classic apple pie flavors and soft, fluffy cupcakes. These treats are perfect for any occasion, from festive gatherings to cozy afternoons at home. Each cupcake features a moist vanilla base filled with spiced apple filling, topped generously with creamy buttercream frosting and complemented by crunchy pie crust chips. With warm notes of cinnamon and nutmeg, these cupcakes are sure to impress family and friends alike.

Ingredients

Scale
  • 5 cups all-purpose flour
  • 6 tsp baking powder
  • 1 tsp salt
  • 2 cups unsalted butter, melted
  • 3 cups granulated sugar
  • 8 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups buttermilk
  • 6 cups Granny Smith apples, peeled & diced
  • 2 cups water
  • 1 1/3 cups granulated sugar
  • 6 tbsp cornstarch
  • 2 tsp ground cinnamon
  • Optional: 1/4 tsp ground nutmeg
  • 2 cups unsalted butter, softened
  • 8 cups powdered sugar
  • 2 tsp vanilla extract
  • 6–8 tbsp heavy cream
  • Optional: 1–2 tbsp maple syrup
  • Store-bought or homemade pie dough for pie crust chips

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, and salt; whisk until mixed.
  3. In another bowl, mix melted butter and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Gradually add buttermilk to the butter mixture while blending with dry ingredients until fully incorporated.
  5. In a saucepan, combine diced apples, water, granulated sugar, cornstarch, ground cinnamon, and optional nutmeg. Cook over medium heat until apples soften and mixture thickens. Remove from heat.
  6. Spoon cupcake batter into prepared muffin tins about halfway full. Add a tablespoon of apple pie filling on top of each batter-filled liner before adding more batter to fill them three-quarters full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean from the center. Let them cool completely on a cooling rack.
  8. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar while mixing on low speed until combined. Add vanilla extract and heavy cream; beat on high speed until fluffy. Optionally mix in maple syrup for added flavor.
  9. Once cooled, frost each cupcake generously with buttercream topping using a spatula or piping bag.
  10. If using pie crust chips: Roll out dough and cut into desired shapes. Sprinkle with cinnamon sugar and bake at 350°F (175°C) until golden brown.

Nutrition

Find it online: https://tastybygrace.com/apple-pie-cupcakes-with-pie-crust-chips/