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There is something truly joyful about turning a classic dessert into bite-sized wonders, which is exactly why the Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe has stolen my heart. These little delights capture all the warm, cozy flavors of traditional apple pie but in a fun, handheld format that’s perfect for parties, family gatherings, or whenever you crave a sweet treat with a bit of nostalgic magic. Soft cinnamon-spiced apple filling nestled inside buttery crusts, topped with a crunchy pecan crumble, create a perfect harmony that’s impossible to resist.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, effortlessly combining to bring texture, sweetness, and those iconic pie flavors to your Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe. The beauty is in their simplicity, making these cupcakes both accessible and deeply satisfying.
- Pie crusts: Use two pre-made crusts or your favorite all-butter homemade crust for that flaky, buttery base.
- Unsalted butter: Essential for cooking the apples and also for the crumble topping, adding richness.
- Apples: Two large peeled, cored, and diced apples bring the sweet-fruity heart of the cupcake.
- Brown sugar: Adds deep caramel notes to both the apple filling and the crumble.
- Ground cinnamon: The warm spice that makes every bite feel like fall.
- Salt: A pinch here and there to balance the sweetness and bring out flavors.
- Lemon juice: Brightens the apple filling and prevents the fruit from browning.
- Flour: A key part of the crumble, it helps create that perfect crispy topping.
- Pecan halves: Toasted pecans add a lovely nutty crunch to contrast the tender filling.
- Egg: Beaten egg wash gives the crusts a beautiful golden finish.
- Optional toppings: Whipped cream, ice cream, or caramel sauce to elevate the serving experience.
How to Make Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe
Step 1: Prepare the Mini Muffin Pan and Oven
Start by preheating your oven to 350°F and lightly greasing a 24-cup mini muffin pan with cooking spray. This ensures your cupcakes won’t stick and will bake to an even golden perfection, forming the perfect little cups to hold all that delicious filling and crumble.
Step 2: Cook the Apple Filling
In a medium pan over medium-high heat, melt the unsalted butter. Add the diced apples, brown sugar, cinnamon, and salt. Stir frequently as the apples simmer gently for about 10 to 12 minutes until tender and fragrant. Finish by stirring in the lemon juice, which brightens the flavors and adds just the right zing. Let it cool — this warm, spiced filling is truly the heart of the Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe.
Step 3: Make the Pecan Crumble Topping
Mix together the flour, brown sugar, toasted pecans, and salt in a bowl. Then, cut in the butter until the mixture becomes crumbly. This crumble topping will become delightfully crisp and nutty in the oven, providing a charming contrast to the soft apples beneath.
Step 4: Cut and Prepare the Pie Crusts
Roll out the pie crusts on a lightly floured surface. Using a 3-inch round cookie cutter, cut out 24 circles. Gently press each circle into the mini muffin cups, forming little crust cups. Brush the crusts with the beaten egg wash to help them achieve a beautiful golden hue while baking.
Step 5: Assemble the Cupcakes
Evenly distribute the apple filling among each crust, careful to fill them without spilling. Then, generously sprinkle the pecan crumble topping over each one, pressing gently to adhere it to the filling. This layered assembly brings every flavor and texture of the Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe together perfectly.
Step 6: Bake to Golden Perfection
Place the tray in the oven and bake for 15 to 20 minutes, watching as the crust edges turn a gorgeous golden brown. The crumble will crisp up, and the kitchen will fill with that irresistible aroma that only apple pie desserts can deliver.
Step 7: Cool and Remove
Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Use a knife to carefully loosen the edges and gently pop each one out onto a wire rack to cool completely. Now your Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe are ready for the finishing touch!
How to Serve Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe
Garnishes
Top these cupcakes with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or drizzle some luscious caramel sauce. Each garnish adds an extra layer of indulgence and creaminess that perfectly contrasts with the crisp crumble and tender apples. I love pairing them with a sprinkle of cinnamon or a few toasted pecans on top to amp up the presentation and flavor.
Side Dishes
These cupcakes are the star of the show, but if you want a complementary side, think about a warm chai latte or a cup of robust coffee to balance the sweetness. For a more festive occasion, a scoop of spiced pumpkin ice cream can add a delightful seasonal twist.
Creative Ways to Present
Serve these Apple Pie Cupcakes on a charming tiered dessert stand for parties or wrap each one in mini cupcake liners to make them perfect grab-and-go treats. They also shine when arranged on a rustic wooden board with small bowls of caramel and whipped cream nearby for everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store the cupcakes in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling moist and flavorful.
Freezing
These Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe freeze beautifully. Wrap individual cupcakes tightly in plastic wrap and place them in a freezer bag for up to one month. Thaw overnight in the fridge before enjoying.
Reheating
Warm leftovers in a 325°F oven for 8 to 10 minutes for the best texture and flavor revival. Microwaving works too but may soften the crust—so an oven reheat is my preferred method.
FAQs
Can I use a different type of apple?
Absolutely! Firm, tart apples like Granny Smith or Honeycrisp work best because they hold their shape and bring a lovely balance of sweetness and tanginess to the filling.
Do I have to use pecans in the crumble?
Not at all. You can substitute walnuts, almonds, or even skip the nuts for a simpler crumble. The nuts add texture and flavor, but you can customize it based on what you love or have on hand.
Can I make the filling ahead of time?
Yes, you can prepare the apple filling a day ahead and store it in the fridge. Just be sure to cool it completely before assembling your cupcakes.
Is there a gluten-free option for the crust?
Definitely. Use your favorite gluten-free pie crust instead of traditional pie crust to keep these treats gluten-free without sacrificing flaky, buttery goodness.
How long do these cupcakes last once baked?
For the best taste and texture, enjoy them within two days. After that, the crust may lose its crispness and the crumble topping can soften.
Final Thoughts
Making the Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe is a joyful way to bring the spirit of homemade apple pie to any occasion in an approachable, fun size. They are a guaranteed crowd-pleaser, bursting with flavor and demanding a second helping. I truly hope you’ll give this recipe a try and experience the cozy, sweet delight I’ve come to adore in every bite!
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Apple Pie Cupcakes: Miniature Treats with Cinnamon Apple Filling and Pecan Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Apple Pie Cupcakes are a delightful bite-sized twist on the classic dessert, featuring tender cinnamon-spiced apple filling nestled in a buttery pie crust, topped with a crunchy pecan crumble. Perfect as individual servings for parties or family gatherings, these cupcakes offer all the comforting flavors of apple pie in an easy-to-eat mini muffin format.
Ingredients
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 and Prepare Pan: Preheat your oven to 350°F and lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
- Cook Apple Filling: In a medium-sized pan over medium-high heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and salt. Cook for 10-12 minutes, stirring frequently until the apples become tender. Remove from heat and stir in the lemon juice, then set the filling aside to cool.
- Make Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves with salt. Add the butter and mix using your fingers or a fork until the mixture is crumbly and well combined.
- Prepare the Pie Crusts: Roll out the pie crusts on a floured surface. Using a 3-inch round cookie cutter, cut out 24 circles. Press each circle into the prepared mini muffin cups, gently molding the dough to fit the shape. Brush each crust with the beaten egg wash to achieve a glossy, golden finish upon baking.
- Fill and Top: Evenly distribute the cooled apple filling into each crust-lined muffin cup. Sprinkle the crumble topping generously over each filled crust, lightly pressing to adhere.
- Bake: Bake the cupcakes in the preheated oven for 15-20 minutes or until the crust edges turn golden brown and the topping is crisp.
- Cool and Serve: Remove the cupcakes from the oven and allow them to cool on a wire rack. Once cooled, carefully use a knife to loosen each cupcake from the muffin pan. Serve warm or at room temperature with your choice of whipped cream, ice cream, or caramel sauce for an extra indulgent touch.
Notes
- Using tart apples like Granny Smith will balance the sweetness with a slight tang.
- Ensure the apple filling cools completely before filling the crusts to avoid sogginess.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Make ahead tip: Assemble the cupcakes and refrigerate for up to 24 hours before baking.
- For a dairy-free option, use a plant-based butter substitute and vegan pie crust.
