Description

These Apple Pie Cupcakes are a delightful bite-sized twist on the classic apple pie. Featuring a buttery pie crust filled with tender cinnamon-spiced apples and topped with a crunchy pecan crumble, they’re perfect for parties, dessert trays, or anytime you want a cozy treat in a convenient cupcake form.

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F and lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
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 become tender. Stir in the lemon juice and set aside to cool slightly.
Prepare Crumble Topping: In a medium bowl, mix together the flour, brown sugar, and toasted pecans. Add the butter and combine until the mixture becomes crumbly and resembles coarse crumbs.
Cut and Line Crusts: Roll out the pie crusts on a floured surface. Using a round cookie cutter about 3 inches in diameter, cut out 24 rounds. Press each round gently into the mini muffin cups. Brush each crust with the beaten egg wash to achieve a golden finish.
Fill and Top: Evenly divide the apple filling among the pie crust-lined muffin cups. Sprinkle the crumble topping over each, pressing lightly to adhere.
Bake the Cupcakes: Bake in the preheated oven for 15-20 minutes until the edges of the crust are golden brown and the topping is crisp.
Cool and Serve: Remove from oven and let cool on a wire rack. Carefully loosen each cupcake from the pan using a knife. Serve warm or at room temperature, topped with whipped cream, ice cream, or caramel sauce as desired.

Notes

Use tart apples like Granny Smith for a balanced sweet-tart flavor that holds up well during cooking.
To make the pecan topping easier to mix, toast pecans in a dry pan over medium heat for 3-5 minutes until fragrant.
Ensure the pie crust rounds are pressed firmly into the muffin pan cups to prevent filling leaks during baking.
Allow the apple filling to cool slightly before filling crusts to avoid sogginess.
For a dairy-free option, substitute butter with a plant-based margarine and use vegan pie crust.