Description
Apple Pie Cupcakes are a charming, bite-sized twist on the classic dessert. These mini treats combine tender, cinnamon-spiced apple filling with a buttery pie crust base and a crunchy pecan crumble topping. Perfectly baked to golden perfection, they’re easy to serve and make for a delightful dessert at any gathering.
Ingredients
Scale
For the Crust
- 2 pre-made pie crusts (or Homemade All Butter Pie Crust)
For the Apple Filling
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
For the Crumble Topping
- 2 tablespoons unsalted butter
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup pecan halves (toasted)
- 1/8 teaspoon salt
For the Egg Wash
- 1 egg, beaten
For Serving
- Whipped cream, ice cream, or caramel sauce for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
- Cook the Apple Filling: In a medium-sized pan, melt the unsalted butter over medium-high heat. Add the diced apples, brown sugar, ground cinnamon, and salt. Cook for 10-12 minutes, stirring frequently, until the apples become tender. Stir in the lemon juice and set the mixture aside to cool.
- Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves. Add the butter and mix everything until the mixture becomes crumbly.
- Cut and Line Pie Crusts: Roll out the pie crusts on a floured surface. Use a round cookie cutter approximately 3 inches in diameter to cut out 24 rounds. Press each round gently into the mini muffin cups. Brush each crust with the beaten egg wash to help with browning and sealing.
- Assemble the Cupcakes: Evenly divide the cooled apple filling among the pie crusts in the muffin pan. Sprinkle the crumble topping over each filled crust, pressing gently so it adheres.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the pie crust edges turn golden brown and the crumble topping is lightly toasted.
- Cool and Serve: Remove from the oven and allow the cupcakes to cool on a wire rack. Once cool, use a knife to carefully loosen the crusts from the muffin cups. Serve topped with whipped cream, ice cream, or a drizzle of caramel sauce for an extra indulgent touch.
Notes
- Use tart apples like Granny Smith for a balanced sweetness and slight tartness.
- Ensure the apple filling is cool before assembling to prevent a soggy crust.
- To toast pecans quickly, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.
- For a homemade crust, use a classic all-butter pie crust recipe for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a warm oven to restore crispiness before serving.
