SugarBee® Apple Pie Stuffed Cupcakes
- Category: Dessert
Description
These SugarBee® Pie Stuffed Cupcakes are the perfect blend of comforting fall flavors and indulgent sweetness. With a soft, spiced cake as the base, each cupcake is filled with a luscious Sugar Bee apple filling that boasts warm notes of honey, caramel, and molasses. Topped with smooth buttercream frosting, these cupcakes capture the essence of a homemade apple pie in a fun, portable treat. Ideal for cozy gatherings or any time you’re craving a taste of autumn!
Ingredients
For the apple filling:
4 Sugar Bee apples
2 tbsp butter
2 teaspoons cinnamon
3 tbsp granulated sugar
3 tbsp water
4 teaspoons cornstarch
2 tbsp water
For the cake:
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1 cup vegetable oil
1 and 1/4 cup packed dark brown sugar
1 cup unsweetened applesauce
4 large eggs
2 teaspoons vanilla extract
Buttercream Frosting:
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar
¼ cup heavy cream, room temperature
2 teaspoons vanilla extract
Pinch of salt
Instructions
For the apple filling:
Peel, core, and chop apples into ¼ inch cubes
Melt butter and cinnamon over medium heat. Stir in apples, sugar, and water.
Cover; cook for 4-6 minutes, or until slightly softened, stirring occasionally.
In a small bowl, combine cornstarch and the 2 tbsp of water. Add to the pan while stirring; continue to cook apples until soft but not mushy, and filling has thickened.
Turn off heat; cool.
For the cake:
Preheat the oven to 350ºF. Line a muffin pan with liners.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl. Set aside.
In a medium bowl, whisk together the oil, brown sugar, applesauce, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients; whisk until combined.
Fill each cupcake liner with batter, about ¾ of the way. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool while you make the frosting.
Buttercream Frosting:
With a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, the heavy cream, and vanilla. Beat on low speed, then increase to medium-high speed and beat until frosting comes together. Add a pinch of salt if the frosting is too sweet.
If the frosting is too thin, gradually add up to ½ cup powdered sugar; if it is too thick, add more heavy cream, 1 tablespoon at a time.
Assemble cupcakes:
Once cooled, remove the centers of the cupcakes using the wide end of a piping tip or, cut out using a knife (don’t cut all the way through). Fill the hollowed centers with cooled apple filling, then pipe on the buttercream. Top with a dollop of apple filling and enjoy!
