Cinnamon Apple Filled Cupcakes Recipes

CINNAMON APPLE CUPCAKES

Steps:

• Cinnamon Apple Cupcake:
• Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
• Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
• Slowly add in eggs, one at a time, and mix on medium speed until combined.
• Reduce speed to low and add vanilla extract, milk, and sour cream.
• In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
• Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cinnamon Apple Filling:
• In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
• Simmer for 15 minutes, stirring occasionally, until apples are soft.
• Set aside to fill cupcakes with later.
• Cinnamon Cream Cheese Frosting:
• With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
• Add vanilla and mix on medium speed until thoroughly combined.
• Slowly add powdered sugar and beat on low for 1 minute.
• Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
• Apple Fritter Topping:
• Combine flour and next seven ingredients including apples in a medium bowl.
• Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
• Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
• Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
• While hot, sprinkle the fritters with cinnamon and sugar.
• After cooled, cut fritters into pieces to top cupcakes.
• To Assemble Cupcakes:
• Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

HEALTHY CINNAMON APPLE CUPCAKES

Steps:

• To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the Greek yogurt. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the diced apple.
• Divide the batter between the prepared paper liners. Bake at 350°F for 19-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• While the cupcakes bake, prepare the frosting. Add the Greek yogurt, instant pudding, cinnamon, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cinnamon frosting on top just before serving.

CINNAMON APPLE FILLED CUPCAKES

Steps:

• Preheat the oven to 350F. Line a cupcake pan with 12 cupcake liners.
• In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar on medium-high speed for 3 minutes until thick and fluffy. Scrape down the bowl as needed.
• Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Add the vanilla extract and beat to combine.
• Reduce the mixer speed to medium-low, and add half of the flour mixture. Then the buttermilk and lastly, the rest of the flour mixture. Mixing to combine with each addition. Scrape down the bowl as needed and beat until just combined. Scoop the batter evenly into a the lined cupcake pan, filling 2/3 full.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, than transfer to a wire rack and cool to room temperature until filling and frosting.

APPLESAUCE-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
• Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
• Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
• Remove muffin pans from the oven, and allow to cool.
• Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
• Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

APPLE AND CINNAMON CUPCAKES

Steps:

• Pre-heat oven to Gas Mark 5 or 190 degrees for fan assisted ovens.
• Receive a bowl and sift flour into the bowl. Once the flour has been sifted, add you butter. Use your fingertips to create a breadcrumb like mixture with the two ingredients. Put the bowl to one side.
• Peel your apples and grate them over a bowl. Once this has been done put you apples one side.
• To your breadcrumb like mixture, add the egg, apples and sugar. Stir until you get a cupcake like batter. Add the cinnamon and begin to stir again.
• Scoop out the batter evenly across your cupcake cases and then place then, on a baking tray, in the heart of the oven. Bake for 10-15 minutes or until golden brown.
• Once they have been baked, place them on a cooling rack and leave them to cool. When they are at a reasonable heat, pop one into your mouth and taste the deliciousness! :)

CINNAMON CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

EASY APPLE CINNAMON MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
• Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
• In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

APPLE PIE STUFFED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
• In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
• Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
• In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
• Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.