Apple Pie Cupcakes

When it comes to desserts I don't think there's much competition with a homemade apple pie! In fact the only thing better than homemade apple pie is homemade apple pie with a side of vanilla ice cream. I think that sweet combination is hands down one of my favorites. What I love most about this recipe is that it takes a simplistic approach to such a traditional dessert. It's quick, easy, and only requires a few ingredients. I promise all you need is one bite to send your taste buds into a frenzy ^_^ that's if the sweet smell of cinnamon apples baking in the oven doesn't send you overboard first ;o) 


Though I usually like to get my chopping out of the way first, since we're dealing with apples they tend to brown fast once peeled and cut so lets start with making the topping for the cupcakes. In a medium sized bowl mix and crumble together the butter, flour, brown sugar, and nuts then set aside. 

Now peel and chop up 2 large granny smith apples.

Next in a large pan melt some butter over medium heat then add the chopped apples, brown sugar, and cinnamon. Once the apples began to soften add a little bit of lemon juice.

Open the cinnamon rolls and press each roll into a circular shape.

Now press each rounded cinnamon roll into a lightly greased cupcake pan. 

Add a couple spoonfuls of apples to each cupcake. 

Then sprinkle with the topping we set aside earlier.

Bake in the oven for about 10-12 minutes.

Allow the cupcakes to cool off for about 10 minutes then remove each from pan and serve. As an optional step you can add whipped cream and caramel syrup on top! 

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Serves: 8

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1 1/2 tablespoons lemon juice
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup

In a medium bowl mix together butter, flour, 1/4 cup brown sugar, and walnuts with hands until crumbly.  Chop 2 peeled and cored granny smith apples into 1/4 inch cubes. In a medium-large skillet melt 2 tablespoons of butter over medium heat. Add apples and cook for about 5 minutes or so until they begin to soften. Add 2 teaspoons of brown sugar and 1/2 teaspoon of ground cinnamon. Cook until tender then stir in the lemon juice and remove from heat. Separate cinnamon rolls and press into 4 inch rounds and place into lightly greased muffin pan. Divide apple filling evenly inside rolls of each muffin cup then add flour topping over apples. Bake in the oven at 400° for about 10-12 minutes or until lightly browned. Serve cupcakes topped with whipped cream and a drizzle of caramel syrup.

When buying the cinnamon rolls be sure not to oversight the type you get. I've made these a half a dozen times now but for some reason I overlooked the packaging and mistakenly got the "swirl" type this time. While I was able to make it work it was difficult to shape the cinnamon rolls because of the swirl pattern. So make sure you get the original type.

Recipe adapted from Inspired Taste.

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