I came across this recipe on a fellow nestie's blog and immediately bookmarked it. My husband and I visited a local orchard last week and came home with honey crisp apples. If you've never tried a honey crisp apple, run don't walk, to the nearest orchard or grocery store and get yourself some. They are the best apples in the world—sweet and crispy. I had a few apples left to use up, so I decided to try out this recipe. My husband loves apple pie, so he was excited when I told him I was making them. He loved these, especially since the apples were still warm when he took a bite. I can't express how delicious these were. They are a perfect fall treat. I took a few of these to work for my coworkers to sample. They enjoyed them as well.
Apple Pie Cupcakes
adapted from: Annie's Eats via Fatty Fat Fats
Bake your favorite white cupcakes.
(I used Martha Stewart's recipe. They are a denser cupcake and held up well when the apple mixture was added. I'm still on the hunt for the perfect white cake recipe.)
1 tablespoon butter
1 1/2 teaspoons cinnamon
1 1/2 tablespoons white sugar
2 large Honey Crisp apples
Peel, core, and dice apples.
Melt the butter in a skillet over medium heat.
Add the apples, cinnamon, and sugar.
Cook about 10 minutes.
Remove from heat and let cool.
To fill cupcakes: Use the cone method to remove a chunk from the center of each cupcake.
Discard (or eat) chunk of removed cake.
Fill the holes with the cooled apple mixture.
Top with vanilla buttercream.