Apple Pie Cupcakes

Before I get into the cupcakes, I have an announcement to make. Last week, I took my oath in the Naturalization Oath Ceremony. I am a United States citizen finally! Woo hoo!!! (Doing the happy dance!)

After being in the US for 11 years, I am finally a citizen. It really has been a long journey. I have to say that I never thought I would be a US citizen. When I first got to the US, I just thought to complete school and go back to Hong Kong. But then I met Bryan, we fall in love and we got married. And here I am. I am so honor and proud to be a US citizen. Now, I can really call the US home. 🙂

When I was in the process of getting my citizenship, I wanted to make some food and write a post in here to celebrate my love of this country. What food is a good representation of America? It definitely has to be apple pie. But I think apple pie is too classic. Therefore, I present you these apple pie cupcakes! They are light and sweet with some slighty-tart apple bites. Great for any occasions. Hope you will enjoy them!

Apple Pie Cupcakes (Adapted from Annie’s Eats)

12 cupcakes

Ingredients:

–   1½ cup sifted cake flour

–   1½ teaspoon baking powder

–   ¼ teaspoon salt

–   ½ cup unsalted butter (at room temperature)

–   ¾ cup sugar

–   2 large eggs

–   ¾ teaspoon vanilla extract

–   ½ cup whole milk

Apple Filling:

–   1 tablespoon unsalted butter

–   ¾ teaspoon ground cinnamon

–   2 tablespoons sugar

–   2 Granny Smith apples (peeled, cored and diced into ¼-inch cubes)

Vanilla Buttercream:

–   ¾ cup plus 1 tablespoon unsalted butter (at room temperature)

–   ¾ cup powdered sugar (sifted)

–   2 teaspoons vanilla extract

–   pinch of salt

–   1 – 2 tablespoons heavy cream

Directions:

1. Preheat the oven to 350˚F. Line a cupcake pan with 12 paper liners.
2. In a medium bowl, sift the cake flour, baking powder and salt together. Set aside.
3. In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time and beat until blended after each addition. Add the vanilla extract and mix well. With the mixer on low-speed, add the flour mixture and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour mixture. Mix until just combined. Do not overmix.
4. Divide the batter evenly among the cupcake liners about 2/3 filled. Bake in oven for about 18 – 22 minutes. Test the cupcakes with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the cupcakes to a cooling rack and cool completely.
5. For the apple filling, in a medium pan over medium-high heat, melt the butter. Stir in the cinnamon and sugar and cook until the mixture starts to bubble, about 1 minute. Reduce the heat to medium and add the diced apples. Mix well and cook until the apples are almost tender, about 5 – 8 minutes. Remove from heat and let cool.
6. Meanwhile, for the cupcakes, insert a paring knife into the top of a cupcake to cut out a chunk from the center, leaving ½-inch rim around the top of the cupcake. If the hole is too small, cut out a bit more cake. Repeat with the rest of the cupcakes. Discard the chunks of cake (or eat them!). Fill the holes with the apple filling.
7. For the buttercream, in a large mixing bowl with an electric mixer fitted with a whisk attachment, add the butter and whip on medium-high speed until smooth, about 1 minute. With the mixer on the lowest speed, add the powdered sugar and stir until just incorporated. Turn the mixer speed to medium. Add the vanilla extract, salt and 1 tablespoon heavy cream. Beat for 4 minutes until light and fluffy, scraping down the side of the bowl as needed. Check the buttercream consistency. If it is too stiff, add 1 tablespoon heavy cream and beat again. If it is too runny, add some more powdered sugar and beat again.
8. Frost and decorate the cupcakes.

Tips:

1. These cupcakes are best at room temperature. But you should only leave them out on the counter in an airtight container for a day. Then, it is better to keep in the fridge. Let them get back to room temperature before eating.

Source: Read & Read