Q1. How do I store Apple Pie Cupcakes?

A1. To keep your Apple Pie Cupcakes fresh, store them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, consider freezing the cupcakes without frosting in an airtight container.

Q2. Can I make Apple Pie Cupcakes ahead of time?

A2. Yes! You can prepare the batter and fill the cupcake liners ahead of time, and then bake right before serving. Alternatively, bake them and store them in an airtight container for up to three days, then frost them when you’re ready to serve.

Q3. What can I substitute for a key ingredient in Apple Pie Cupcakes?

A3. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using it in your cupcake batter.

Q4. How do I make Apple Pie Cupcakes healthier without losing flavor?

A4. Substitute half of the sugar with mashed banana or unsweetened applesauce to reduce calories while enhancing the apple flavor in your Apple Pie Cupcakes. Using whole-grain flour can also increase the fiber content.

Q5. What’s the best way to serve Apple Pie Cupcakes?

A5. Serve your cupcakes on a beautiful plate or cupcake stand, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that looks as good as it tastes. Don’t forget to add a sprinkle of cinnamon for that extra touch!

Apple Pie Cupcakes

Ingredients

Scale

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup unsalted butter, softened
2 eggs
1 cup buttermilk
1 ½ cups finely chopped Granny Smith apples
½ cup rolled oats
½ cup chopped walnuts (optional)
Powdered sugar and vanilla extract for frosting

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
In a separate bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredient mixture to the creamed butter, alternating with buttermilk until just combined.
Gently fold in the finely chopped apples and chopped walnuts (if using).
Spoon the batter into your prepared muffin tin, filling each liner about ¾ full.
Create a crumble topping by mixing rolled oats, brown sugar, and a little melted butter until combined. Sprinkle generously on top of each cupcake.
Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together softened butter, powdered sugar, and vanilla extract until creamy. Pipe onto the cooled cupcakes.

Notes

Use room temperature ingredients for better mixing and avoid overmixing for fluffier cupcakes.

Author: Jordan Miles
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 20g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg