Day 106 – Apple Pie Cupcakes

14 Nov

I don’t know about where you all are, but here in NY it is delightfully wintery.  (Apparently fall isn’t over yet, but it feels like it today.)  So I figure, what better for that chill than a cupcake based on warm apple pie.   And I found these Apple Pie Cupcakes (recipe below from The Sweetest Brunch).  They just happen to be an adaptation of October’s Day 85 – Apple Pie Cupcake recipe.  Enjoy today’s book too: Thirteen Moons by Charles Frazier, right after the tip!

Now for some apple pie goodness!

Cupcake     Mini-cupcake

The cupcakes have an almost corn-muffin consistency. Dense and moist and just a little bit sticky.  They taste almost like a almond-vanilla flavor, but there is not almond in them. A very light, sweet flavor.

Apple-filled-cupcake     Mini-Apple-filled

I love a cinnamon-sugar apple. You get sweet with the spice and then the tart of the apple.


The frosting is smooth but pretty thin. It is able to be piped, it’s just not as firm as most buttercreams.  I almost want the frosting to be a little sweeter. The cinnamon flavor is delightful, as usual, but it doesn’t bring out the sweetness in the frosting.

Apple-Pie-side     Mini-Apple-Pie-Cupcake

The balance is nice. The frosting and the apples go really well together, while the cake serves as the sort of palate for them.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (the overflowing apples is the same, but the stars piped on takes it one step further.)
  • Ease of Making: 3.5 (exactly the same as the recipe it was based on)
  • TOTAL: 18.5


Apple Pie Cupcakes (recipe from The Sweetest Brunch)

For the cupcakes:

  • 125g unsalted butter or baking spread
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • ½ teasp vanilla extract
  • 2-3 tbsp milk

For the apple filling:

  • 2 tbsp. butter
  • 2 teasp. cinnamon
  • 2-3 tbsp. sugar
  • 4 green apples, that don’t go mushy when cooked and aren’t too sweet, like Granny Smiths, peeled, cored and diced into small pieces

For the icing:

  • 90g butter
  • ¼ teasp. vanilla essence
  • 1 cup icing sugar
  • 1tbsp milk
  • ½ teasp. cinnamon

For directions visit The Sweetest Brunch.

*Tomorrow: Maple Buttermilk Pancake Cupcakes*

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