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

Cook Mode Prevent your screen from going dark

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.