2large granny smith applespeeled and finely chopped
½cuplight brown sugar
3tablespoonsbutter
1teaspoonapple pie spice
For the Buttercream Frosting
1stickunsalted buttersoftened
1teaspoonpure vanilla extract
2 ½cupspowdered sugar
1teaspoonapple pie spice
Instructions
Making the Cupcakes
Preheat oven to 350° F.
Line muffin pan with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and apple pie spice.
Add the milk, oil, eggs, and vanilla extract and whisk until smooth.
Spoon batter into muffin tin holes about ⅔ full. (use a ¼ cup measuring cup to get equal amounts).
Set aside
In a small bowl, and mix streusel topping ingredients of flour, butter, and sugar together
Sprinkle about 2 teaspoons of the streusel over each cupcake.
Bake for 15-16 minutes or until a toothpick inserted into the center clean when removed.
Transfer the cupcakes to a wire rack to cool.
Make the filling and frosting.
Making the Apple Pie Filling
In a small pan, add the diced apples, brown sugar, butter, and apple pie spice..
Cook at medium heat for 10-12 minutes stirring often until the apples are tender and the sauce thickens.
Set aside for approximately 10 minutes to cool
Making the Buttercream Frosting
Add the butter and vanilla to the bowl of a stand mixer.
Using the paddle attachment, mix on medium speed until creamy and smooth.
Reduce the mixer to low speed and gradually add the powdered sugar and apple pie spice.
Once all sugar and spice are added scrape down the sides, increase the speed to medium and beat for 2 additional minutes until fluffy.
Place the icing into piping bag fitted with the tip of your choice of tip (The Wilton 2A is a nice tip to use for cup cake frosting).
Assembling the cupcakes
Once the cupcakes have completely cooled, scoop about a tablespoon sized hole, about one inch in diameter, out of the center of each cupcake. (You can use a tablespoon cookie dough scoop, melon baller, or cut a circle with a knife and gently scoop with a teaspoon )
Add 2 teaspoons of the apple filling and then top with icing.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for 3-4 days. Allow to come to room temperature if desired before eating. Make sure to measure your flour using the spoon and level technique. Adding too much flour can result in dense cupcakes. Substitute light brown sugar for white sugar in cupcakes if desired.Use regular cinnamon instead of apple pie spice.For lower calorie version, substitute equal amount of unsweetened applesauce for the oil.Substitute low fat or fat free milk or any non-dairy milk like almond milk, oat meal, soy milk, etc.Use gluten-free one-to-one flour like Bob's Red Mill if desired.Use other tart apples like Macintosh or Cortland apples instead of granny smith apples if preferredUse a hand-held electric mixer with regular beaters if necessary. Add a teaspoon of cinnamon to the frosting if desired.Use canned apple pie filling for a speedier preparation but you may need to drain any excess cause to prevent cupcakes from getting too moist.