Which apple variety works best for the filling?

Honeycrisp apples are the most ideal choice for their exceptional balance of sweetness and tartness and their firm structure that holds up beautifully during the 10-minute cooking process without becoming mushy. Gala apples produce a sweeter and more mellow filling. Granny Smith apples produce the most tart and most dramatically flavored filling. A combination of two varieties produces the most complex and deeply interesting flavor.

How do I core the cupcakes without a corer?

A paring knife inserted vertically into the center of the cooled cupcake and angled in a circular motion to remove a cone-shaped plug works perfectly. The large round end of a frosting tip pressed down firmly into the center and twisted slightly also works beautifully. The hole should be approximately one inch deep and one inch wide for the most generous and visible filling.

Can I make the apple filling ahead of time?

Yes. The apple pie filling can be made up to 2 days in advance and stored covered in the refrigerator. Reheat gently in a small saucepan over low heat or briefly in the microwave until just warm before using as the filling and topping for the most fragrant and most beautiful result.

Caramel Apple Cupcakes Easy Stuffed Fall Cinnamon Frosting Recipe

Description

The most festive Caramel Apple Cupcakes made with moist cinnamon nutmeg spiced cupcakes of flour sugar baking powder cinnamon nutmeg milk oil vanilla egg and water baked at 350°F for 17 to 20 minutes cored and filled with a warm brown sugar caramel apple pie filling of Honeycrisp apples brown sugar lemon juice cinnamon butter and cornstarch topped with cinnamon buttercream of softened butter cinnamon vanilla and powdered sugar extra apple filling and caramel sauce drizzle. A completely extraordinary stuffed fall cupcake recipe.

Ingredients

Scale

5 Honeycrisp Apples cored peeled and diced small

1/2 cup Packed Light Brown Sugar

2 tbsp Fresh Lemon Juice

1 tsp Ground Cinnamon for filling

4 tbsp Unsalted Butter for filling

2 tsp Cornstarch

1 1/2 cups All-Purpose Flour

1 cup Granulated Sugar

1 1/2 tsp Baking Powder

1/2 tsp Ground Nutmeg

1/2 tsp Ground Cinnamon for cupcakes

1/2 cup Whole Milk

1/4 cup Vegetable Oil

1 tsp Pure Vanilla Extract

1 large Egg

1/2 cup Water

1 1/2 cups Unsalted Butter softened for frosting

2 tbsp Ground Cinnamon for frosting

1 tsp Pure Vanilla Extract for frosting

4 cups Powdered Sugar

2 tsp Caramel Syrup

Extra Caramel Sauce for drizzling

Instructions

1. Combine diced apples, brown sugar, lemon juice, and cinnamon in bowl. Set aside.

2. Melt butter in skillet over medium heat. Add apple mixture. Cook stirring 10 minutes until tender and liquid bubbles.

3. Add cornstarch. Stir until thickened. Remove from heat. Cool completely.

4. Preheat oven to 350°F. Line 12-cup pan with liners.

5. Whisk flour, sugar, baking powder, nutmeg, and cinnamon.

6. Add milk, oil, vanilla, egg, and water. Beat until combined. Batter will be thin.

7. Fill liners 2/3 full.

8. Bake 17 to 20 minutes until toothpick clean.

9. Transfer to wire rack. Cool completely.

10. Beat softened butter 2 to 3 minutes until pale. Add cinnamon and vanilla. Mix.

11. Add powdered sugar and caramel syrup. Mix until smooth. Transfer to piping bag.

12. Core center of each cooled cupcake 1-inch deep.

13. Fill each hole with cooled apple filling.

14. Pipe cinnamon buttercream in generous swirl on top.

15. Spoon extra apple filling over frosting.

16. Drizzle caramel sauce generously. Sprinkle with pinch of cinnamon if desired.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 485
Sugar: 52g
Sodium: 145mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 2g
Protein: 3g
Cholesterol: 72mg

Keywords: caramel apple cupcakes, stuffed caramel apple cupcakes recipe fall, cinnamon apple pie filling cupcakes with caramel drizzle, easy fall apple cupcakes