Wow, doesn’t this photo make your mouth water? With all those wonderful fall apples, it’s time to make something really yummy with them. This fabulous Apple Pie Cupcake is such a great treat for fall! These taste so good, not to mention the lovely aroma of cinnamon and apple baking in your oven.
- 4 Tablespoons unsalted butter
- 2 large Granny Smith Apples, peeled, cored, and diced into 1/3 inch cubes
- 1/2 Teaspoon ground cinnamon
- 1/3 Teaspoon salt
- Juice from half of a lemon (about 1 1/2 Tablespoons)
- 1/4 Cup all purpose flour
- 1/4 Cup + 2 Tablespoons packed brown sugar
- 1/4 (can 12.4 oz) Pillsbury refrigerated cinnamon rolls
- Whipped cream
- Caramel flavored syrup
Start by making a simple streusel topping for the cupcakes. Mix together butter, flour, brown sugar, and nuts.
Peel and dice the apples. Granny Smith apples were used here, but you can also use another good baking apple. When selecting apples, go for those that are nice and crisp.
Saute the apples in a large saute pan over medium to high heat. Melt a tablespoon or two of butter, add apples, and cook about 5 minutes, stirring occasionally until softened. Sprinkle with 2 tablespoons brown sugar, cinnamon, and salt.
Cook 5 minutes longer or until tender, then stir in lemon juice.
Heat oven to 400 F. Grease muffin tins slightly. Separate dough into 8 rolls. Flatten each into a 4 inch round and place into muffin cup.
Divide apple filling evenly onto rolls in muffin cups. Divide streusel topping mixture evenly over apples.
Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of caramel syrup. A big thank you goes out to Joanne and Adam Gallagher for sharing this wonderful recipe for us to enjoy.
Thank you for stopping by. Hope you have a fun-filled day baking!