Description
These Apple Pie Cupcakes are a delightful bite-sized twist on the classic dessert, featuring a tender apple filling, a buttery pie crust base, and a crunchy pecan crumble topping. Perfect for parties or a sweet snack, they bake up golden and are best enjoyed with whipped cream, ice cream, or caramel sauce.
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 ensure the cupcakes release easily.
- Cook Apple Filling: In a medium-sized pan over medium-high heat, melt the 2 tablespoons of unsalted butter. Add the diced apples, brown sugar, cinnamon, and salt. Cook for 10-12 minutes, stirring frequently, until the apples become tender. Stir in the lemon juice and remove from heat to cool.
- Prepare Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves. Add the butter and mix together until the mixture becomes crumbly and evenly combined.
- Cut and Fit Pie Crust: Roll out the pie crusts on a floured surface. Using a 3-inch diameter round cookie cutter, cut out 24 rounds. Press each round firmly into the prepared mini muffin cups, shaping them into cupcake-like shells. Brush each crust with the beaten egg wash to promote browning and shine.
- Fill and Top Cupcakes: Divide the cooled apple filling evenly among the prepared crusts. Then, sprinkle the crumble topping over each filled cupcake, pressing down lightly to adhere.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the edges of the crusts turn a golden brown color and the crumble is crisp.
- Cool and Serve: Remove the pan from the oven and allow the cupcakes to cool on a wire rack. Once cool, use a knife to gently loosen the crusts from the muffin cups for easy removal. Serve warm or at room temperature topped with whipped cream, ice cream, or caramel sauce as desired.
Notes
- If you prefer homemade pie crust, an all-butter crust will provide the best flavor and texture.
- You can substitute pecans in the crumble topping with walnuts or almonds if desired.
- For a more tart flavor, use Granny Smith apples; sweeter apples like Fuji or Honeycrisp work well for a milder taste.
- Make sure to cool the apple filling before filling the crusts to prevent the crust from becoming soggy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
