Apple Pie Cupcakes - With A Tutorial On How To Frost Them


WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.


***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!




For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt


For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt



For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.


NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  



For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.



Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!


Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 


Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.


Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!


Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 


I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

Mini Apple Hand Pies

ITS ALMOST THANKSGIVING!! What are you making for tomorrow?! If you're not sure yet, you should definitely look into this recipe. It's perfect for those that want a taste of every kind of pie (me) at their thanksgiving dinner; especially kids! Every time I made these mini Apple hand pies, my little brothers go crazy. (Mainly because they can eat however many they want! Ha) They are flakey, buttery and taste exactly like an apple pie but without the hassle. 

I give you the option of making your pie dough from scratch OR using the already made and rolled frozen pie dough. Both will come out amazing but I always recommend making it from scratch like I did here. As you can see, The crust is soft and buttery and it melts in your mouth. 

Now all you need is some ice cream!  


For the pie crust:

1+1/3 Cups Vegetable Shortening

1 Stick (8 Tablespoons) cold salted butter

3 Cups all purpose flour

1 Tablespoon granulated sugar

2 Tablespoons Ice Water

OR- you can use frozen pie crust (make sure it has 2 10-inch crusts) If you are using these, skip steps 1+2 for the pie crust directions.


For the apple pie filling:

2 Granny Smith Apples, chopped into very small pieces

2 Tablespoons all purpose flour

1 teaspoon ground cinnamon

3 Tablespoons granulated sugar

3 Tablespoons dark brown sugar

Squeeze of 1 lemon (about 1/3 Cup of juice)

1 egg and 1 Tablespoon of water, beaten together



Preheat oven to 400F. Line a baking sheet with parchment paper or a Silpat. Set aside. 

For the pie crust:

1. In a large bowl, mix together the flour and sugar. Then using a pastry cutter, a food processor, or even two knives, cut the butter and shortening into the flour mixture until it resembles coarse crumbles. There should be pieces no larger than your thumbnail. Then, continue cutting the butter while adding the ice water (it is important that you use ice water to keep the dough cold.) Once it is all mixed in, roll the dough into a ball. If the dough is still slightly crumbly, add in another Tablespoon of ice water. 

2. Split the dough into two balls. Slightly flatten them and refrigerate for 20-30 minutes. While you are waiting for them to chill, make the apple filling. 


For the apple pie filling:  

1. In a large bowl, mix together all of your ingredients EXCEPT the egg. This egg will be used to brush over the pies to give them that golden color. Once all of your apple pieces are coated in the flour/sugar mixture, set aside.

2. Remove one ball of dough from the refrigerator. Roll it out with a rolling pin, rolling from the middle, out. Think of it as trying to get an air bubble out from the middle of the dough. Once the dough is about 1/2-1/3 inch thick, cut 5 inch circles using a large cookie cutter or a large cup. Place circles of dough about 2 inches apart onto your prepared baking sheet. Then, as seen in the photo above, place 1 Tablespoon of the apple mixture onto each circle, slightly towards one side but not too close to the edge. Fold half of the dough circle over and press the edges shut with a fork. Then brush the egg wash over each mini pie, making sure it does not spill onto the pan. Last but not least, cut two small slices into the top of the mini pies so air can escape. This is important because you do not want your mini pies over-filling with air which then causes them to open up and spill all over. Fail!

3. Bake for 10-12 minutes OR until golden brown. Remove from the oven and let cool on a wire cooling rack for at least 5 minutes... That is, if you can wait that long. Enjoy!!


Cinnamon Apple Bread

Hi friends! I hope you all are having a wonderful week. Heck, of course you are. Thanksgiving is in two days. No school, no work.. and a new apple recipe!!

 As we all prep for the best dinner of the year, I have re-done this Cinnamon Apple Bread. Now, I use the word bread loosely. This "bread" has a very soft, light, cake-y texture that tastes just like apple pie but is much easier to make! All it needs is some vanilla ice cream on top and voila! HEAVEN. 

I based this recipe off of the Apple Snack Cake from the Better Homes and Garden Cookbook but tweaked it to my liking. Instead of mixing in the chopped apples like they do, I toss them in brown sugar and cinnamon (like you would when making an apple pie) and layered them into the cake. I felt that this gave the bread a more apple pie-like vibe and I am in love with the outcome! Try it out and tell me what you think!



1/3 Cup brown sugar

2 teaspoons ground cinnamon

1+3/4 Cups granulated sugar

1/2 Cup salted butter

2 eggs, room temperature 

1 teaspoon vanilla extract

1+3/4 Cups flour

2 teaspoons baking powder

1/2 Cup whole milk

1 large apple or two small apples, chopped and peeled  (I used two small granny smiths and I prefer to not peel mine) 



1. Preheat oven to 350F. Grease a 9X5 loaf pan or line with foil and spray with a non-stick cooking spray. Set aside. In a small bowl, mix together the brown sugar and cinnamon. Set aside. 

2. In a stand mixer with a paddle attachment, mix together the butter and granulated sugar until smooth. Slowly add the eggs and vanilla extract and mix until combined. 

3. In a separate bowl, mix together the flour and baking powder. Slowly add the flour mixture into the wet mixture. Scrape down the sides as needed and mix until combined. Slowly add the milk and mix until completely incorporated. 

4. In another bowl, toss the chopped apples, brown sugar and cinnamon until the apples are completely covered. Pour 1/3 of the cake batter into the prepared pan. Then pour 1/2 of the apple mixture over. Repeat this step 1 more time and finish with the rest of the batter on top. Bake for about 35 minutes or until a toothpick inserted comes out clean. Let cool and enjoy!


Salted Caramel Apple Bars



For the shortbread crust:

1 1/2 Cups salted butter, softened

3/4 Cups powdered sugar

3 Cups flour


For the apple filling:

4 small or 3 large granny smith apples, washed and sliced into small pieces (I did not peel mine because I like the skin left on. If you don't, feel free to peel them!)

1/4 Cup flour

1/2 Cup sugar

1 Tbsp Cinnamon

1 tsp nutmeg

1 tsp fresh lemon juice


For the oat topping:

1/2 Cup brown sugar, packed

1/2 Cup salted butter, softened

1 Cup flour

3/4 Cup rolled oats

1/2 tsp baking soda


Fleur De Sel Caramel Sauce (I bought mine from Trader Joes) 


1. Preheat the oven to 350. Line a 9X13 inch pan with foil or parchment paper. Set aside.

2. For the shortbread:

-In a stand mixer, cream together the butter and powdered sugar until smooth. Slowly add the flour and press mixture evenly into the 9X13 inch baking pan. 

3. For the apple filling:

-In a separate bowl, mix the flour, sugar, cinnamon, nutmeg and lemon juice until combined. Toss in the apple slices until they are all coated evenly. Spread the apple mixture evenly over the shortbread in the baking dish. 

4. For the oat topping:

-In a stand mixer, mix together the brown sugar and butter until combined. Slowly add the flour, rolled oats and baking soda until the dough sticks together. Scrape down the sides as needed. Add this mixture to the baking dish, covering the apples and dropping the dough piece by piece. (I broke off pieces with my hands and dropped it over the apples)

5. Bake for 35-40 minutes or until the oat topping is golden brown. Let cool and drizzle with the salted caramel topping. Enjoy!