If you adore the comforting, nostalgic flavors of traditional apple pie but want something more fun and perfectly portioned, then you simply must try this Apple Pie Cupcakes with Crispy Pecan Crumble Recipe. These charming mini treats capture all the goodness of apple pie with tender apple filling and a buttery crust, topped off with a delightful pecan crumble that adds the perfect crunch. They are ideal for sharing at family gatherings, potlucks, or whenever you want to surprise yourself with a sweet, cozy bite that feels both classic and creative.
Ingredients You’ll Need
Every ingredient in this Apple Pie Cupcakes with Crispy Pecan Crumble Recipe plays its part beautifully, combining straightforward pantry staples to create complex flavors and textural harmony. From the buttery pie crust to the tart apples and crunchy pecan topping, each component is essential for bringing these cupcakes to life.
- Pie crust: Choose either pre-made or homemade all-butter pie crust to ensure a tender, flaky base that holds the filling nicely.
- Unsalted butter: Provides richness and helps sauté the apples as well as binds the crumble topping.
- Apples: Use firm, sweet-tart varieties like Granny Smith or Honeycrisp to achieve that perfect bite.
- Brown sugar: Adds warmth and depth of sweetness to both filling and crumble topping.
- Ground cinnamon: Brings classic spice notes that pair harmoniously with the apples.
- Salt: A pinch enhances all the flavors and balances sweetness.
- Lemon juice: Brightens the apple filling with a fresh, tangy lift.
- Flour: Used in the crumble topping for that crisp texture.
- Pecan halves: Toasted to deepen their nutty flavor and give the topping a delightful crunch.
- Egg: Beaten for brushing the crust rounds to achieve a golden, glossy finish.
- Optional toppings: Whipped cream, vanilla ice cream, or caramel sauce to elevate the serving experience.
How to Make Apple Pie Cupcakes with Crispy Pecan Crumble Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F. To ensure your mini pie crusts don’t stick and bake evenly, lightly spray a 24-count mini muffin pan with cooking spray. This step sets you up for easy removal and perfect cupcake shape.
Step 2: Cook the Apple Filling
Melt butter in a medium pan over medium-high heat, then add the diced apples, brown sugar, cinnamon, and salt. Stir frequently as this mixture cooks for 10 to 12 minutes until the apples soften beautifully yet still hold their shape. Toss in the lemon juice at the end to give your filling that fresh zing before setting it aside to cool—this makes assembling easier and prevents the crust from getting soggy.
Step 3: Make the Pecan Crumble Topping
Mix flour, brown sugar, toasted pecan halves, and salt in a bowl. Add butter and work it into the dry ingredients until crumbly. This topping is what adds the signature crispy contrast to your soft apple filling, bringing texture and nutty flavor to every bite.
Step 4: Cut and Prepare the Crust
Roll out your pie crust on a floured surface and use a 3-inch round cookie cutter to cut out 24 circles. Gently press each round into the mini muffin cups, shaping them to create little pie shells. Next, brush the crusts with beaten egg for a gorgeous golden shine and that irresistible slight crispness.
Step 5: Fill and Top the Cupcakes
Divide the cooled apple filling evenly among the crust-lined muffin cups. Then sprinkle the pecan crumble topping generously over each one, pressing gently so it adheres but stays crumbly. This layering ensures every cupcake bursts with flavor and crunch.
Step 6: Bake Until Golden
Pop your tray into the preheated oven and bake for 15 to 20 minutes. You’ll know they’re ready when the crust edges turn a lovely golden brown and the aroma of cinnamon-spiced apples fills your kitchen. Remove and cool the cupcakes on a wire rack to set before enjoying.
Step 7: Release and Serve
Once cooled, carefully run a knife around each cupcake’s edges to loosen the crust and gently lift them from the muffin pan. These Apple Pie Cupcakes with Crispy Pecan Crumble Recipe are absolutely delightful served with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel sauce for that extra indulgence.
How to Serve Apple Pie Cupcakes with Crispy Pecan Crumble Recipe
Garnishes
Nothing makes these cupcakes feel more special than a simple yet elegant garnish. A swirl of freshly whipped cream or a sprinkle of powdered cinnamon atop each cupcake can enhance the presentation and complement the flavors. For a decadent twist, lightly drizzle caramel sauce over the warm cupcakes right before serving to create luscious pockets of sweetness.
Side Dishes
Pair these apple pie cupcakes with a warm cup of spiced chai tea or rich coffee for a cozy afternoon treat. They also shine alongside vanilla ice cream or a smooth custard, creating a delightful balance between warm and cold sensations that will have everyone reaching for seconds.
Creative Ways to Present
Transform your gathering by serving these mini cupcakes on a rustic wooden board adorned with autumn leaves and fresh pecans for a charming fall centerpiece. Alternatively, arrange them in decorative cupcake liners or place them in a tiered dessert stand for an eye-catching display that invites conversation and compliments. Get playful and add edible flowers or tiny apple slices for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck—these cupcakes store well. Place them in an airtight container and keep them in the refrigerator for up to three days. This storage helps maintain the filling’s texture and keeps the crumble topping from becoming soggy.
Freezing
You can freeze these apple pie cupcakes for up to two months. After they cool completely, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag, separating layers with parchment paper. When you want a quick treat, thaw in the fridge overnight, then warm slightly if desired.
Reheating
To enjoy the best texture when reheating, warm the cupcakes in a preheated 325°F oven for about 8 to 10 minutes until heated through and the crumble is crisp again. Avoid microwaving, as it can make the crust soggy and the crumble lose its signature crispness.
FAQs
Can I use frozen apples for the filling?
Frozen apples can work in a pinch, but fresh apples give you the best texture and flavor. If using frozen, thaw and drain them well before cooking to avoid excess moisture.
Is it possible to make these gluten-free?
Absolutely! Swap the all-purpose flour in the crust and crumble topping for a gluten-free flour blend. Just make sure the blend is suitable for baking to maintain the right texture.
Can I prepare the filling ahead of time?
Yes, the apple filling can be made a day in advance and stored in the fridge. Just ensure it cools completely before refrigerating, and bring it back to room temperature before filling the crusts.
What’s the best apple variety to use?
Firm, tart apples like Granny Smith or slightly sweet varieties like Honeycrisp work best because they hold their shape when cooked and provide a balanced flavor.
Can I make this recipe in a larger pie pan instead of mini cupcakes?
While this recipe is designed for mini cupcakes, you can certainly scale it up for a larger pie. Just adjust baking times accordingly and use a full pie crust and pan.
Final Thoughts
These Apple Pie Cupcakes with Crispy Pecan Crumble Recipe truly bring the heartwarming essence of classic apple pie into a fun, bite-sized form that’s perfect for sharing or indulging on your own. They are beginner-friendly yet impressive, bursting with cozy autumn flavors and delightful textures that everyone will love. So dust off your mini muffin pan and let these charming cupcakes become a new favorite in your baking repertoire!
Print
Apple Pie Cupcakes with Crispy Pecan Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Apple Pie Cupcakes are a delightful bite-sized twist on the classic apple pie, featuring a tender apple filling nestled in buttery mini pie crusts, topped with a crunchy pecan crumble and baked to golden perfection. Perfect for parties, snacks, or dessert, these cupcakes pair beautifully with whipped cream, ice cream, or caramel sauce for an irresistible treat.
Ingredients
For the Crust:
- 2 pre-made pie crusts (or Homemade All Butter Pie Crust)
For the Apple Filling:
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
For the Crumble Topping:
- 2 tablespoons unsalted butter
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup pecan halves (toasted)
- 1/8 teaspoon salt
For the Egg Wash:
- 1 egg, beaten
For Serving:
- Whipped cream, ice cream, or caramel sauce for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and lightly spray a 24-count mini muffin pan with cooking spray to ensure the cupcakes release easily after baking.
- Cook the Apple Filling: In a medium-sized pan over medium-high heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and salt. Cook for 10-12 minutes, stirring frequently until the apples are tender. Stir in the lemon juice to add brightness, then remove from heat and set aside to cool.
- Make the Crumble Topping: In a medium bowl, combine flour, brown sugar, and toasted pecan halves. Add the butter and mix until the mixture becomes crumbly, forming the crunchy topping.
- Prepare Pie Crusts: Roll out the pie crusts on a floured surface to prevent sticking. Use a 3-inch round cookie cutter to cut out 24 rounds. Gently press each round into a cavity of the mini muffin pan and brush the surfaces with beaten egg wash for a golden finish.
- Assemble Cupcakes: Evenly distribute the cooled apple filling into each crust-lined muffin cup. Then sprinkle the crumble topping over each one, pressing gently to adhere.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the edges of the pie crusts turn golden brown, indicating they are fully baked and crisp.
- Cool and Serve: Remove from the oven and let the cupcakes cool on a wire rack. Once cooled, carefully loosen the crusts from the muffin cups using a knife. Serve topped with whipped cream, ice cream, or caramel sauce for added indulgence.
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for a perfect balance of sweetness and acidity.
- For an extra touch, sprinkle a little granulated sugar on top of the crumble before baking for added crunch.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- You can prepare the apple filling a day ahead and refrigerate to save time on baking day.
- Allow cupcakes to cool completely before removing from the pan to avoid breaking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
