Family recipe
Easy Apple Pie Cupcakes Recipe
Ingredients
APPLE CUPCAKES
2 tablespoons unsalted butter
2 large baking apples, peeled, cored and diced in to 1/4-inch cubes
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice from half a lemon
1 can (8 count) refrigerated cinnamon roll dough
Whipped cream, ice cream, or caramel sauce for topping
CRUMBLE TOPPING
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped nuts
2 tablespoons unsalted butter
2 large baking apples, peeled, cored and diced in to 1/4-inch cubes
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice from half a lemon
1 can (8 count) refrigerated cinnamon roll dough
Whipped cream, ice cream, or caramel sauce for topping
CRUMBLE TOPPING
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped nuts
Cooking Instructions
PREPARE APPLES
Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.
Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the diced apples and cook, tossing occasionally, until the start to soften; about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and the salt. Cook 5 more minutes, or until tender. Stir in lemon juice.
MAKE TOPPING
Add the flour, brown sugar, and walnuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly.
TO FINISH
Separate cinnamon roll dough into 8 rolls. Flatten each into 4-inch round then place into each muffin cup. Divide the apple filling evenly onto rolls in muffin cups then top with the crumble topping.
Bake the cupcakes 10 to 15 minutes or until bubbly and tops are light brown. Cool in the pan 5 minutes then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.
Heat oven to 400 degrees F. Lightly spray 8 regular-size muffin cups with cooking spray.
Melt 2 tablespoons of butter in a wide skillet over medium-high heat. Add the diced apples and cook, tossing occasionally, until the start to soften; about 5 minutes. Stir in 2 tablespoons of brown sugar, cinnamon, and the salt. Cook 5 more minutes, or until tender. Stir in lemon juice.
MAKE TOPPING
Add the flour, brown sugar, and walnuts to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly.
TO FINISH
Separate cinnamon roll dough into 8 rolls. Flatten each into 4-inch round then place into each muffin cup. Divide the apple filling evenly onto rolls in muffin cups then top with the crumble topping.
Bake the cupcakes 10 to 15 minutes or until bubbly and tops are light brown. Cool in the pan 5 minutes then transfer to a cooking rack. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.