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

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

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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.