Spectre Apple Pie Cupcakes

When the crisp air of fall arrives, there’s nothing quite like the smell of freshly baked treats wafting through the house, especially when those treats are Spectre Apple Pie Cupcakes. Imagine gathering around the kitchen with loved ones, laughter filling the air as I pull out these adorable mini desserts. Each cupcake encapsulates the essence of a traditional apple pie, yet offers a fun, bite-sized twist that brings a smile to faces of all ages. It was a chilly afternoon when I first dreamed up this idea, craving something sweet and comforting while reminiscing about family gatherings. That’s how the Spectre Apple Pie Cupcakes were born—merging the nostalgia of apple pie with the fun of cupcakes!

Spectre Apple Pie Cupcakes Ingredients

The ingredients for Spectre Apple Pie Cupcakes come together beautifully to create a comforting and delicious dessert. Each component plays a crucial role in delivering that classic apple pie flavor while being housed in a fluffy cupcake. The key players here are the apples, which provide that sweet and tangy filling, the butter for richness, and the flour that serves as the base for our cupcakes. Together, they create a harmonious blend that is simply irresistible.

• 1 cup (200g) brown sugar: Adds a rich sweetness and depth of flavor to the filling.
• 1/2 cup (4oz) unsalted butter cubed: Creates a creamy texture in both the filling and cupcake batter.
• 1/4 cup milk: Keeps the batter moist and contributes to the cupcake’s tenderness.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
• 2 to 2 1/4 cups (240g to 270g) powdered sugar: Used for frosting, providing sweetness and a smooth texture.
• 1/2 batch My Favorite Buttermilk Pie Crust: Forms the base of our mini pies.
• 2 cups diced (1/4 inch) apples: The star of the filling, providing a sweet and tart bite.
• 1 tablespoon (14g) butter: Adds richness to the apple filling.
• 1 tablespoon (12g) granulated sugar: Enhances the sweetness of the apples.
• 1 heaping tablespoon (18g) brown sugar: Deepens the flavor of the apple filling.
• 1/2 teaspoon vanilla: Infuses warm, comforting notes into the batter and filling.
• 1/4 teaspoon cinnamon: Provides a warm spice that complements the apples perfectly.
• 1/8 teaspoon nutmeg: Adds a hint of earthiness to the filling.
• 1/8 teaspoon salt: Further enhances the flavors.
• 1 1/2 cups (180g) all-purpose flour: Forms the structure of the cupcake.
• 3/4 cup (150g) granulated sugar: Sweetens the cupcake batter.
• 2 teaspoons baking powder: Provides leavening for a light and fluffy cupcake.
• 1/2 teaspoon salt: Ensures all flavors shine through.
• 1/2 cup (4oz) unsalted butter room temperature: Adds moisture and richness to the batter.
• 1/2 cup sour cream: Keeps the cupcake tender and moist.
• 2 large eggs room temperature: Binds the ingredients together and adds structure.
• 2 teaspoons vanilla extract: Further enhances the sweetness and depth of flavor.

How to Cook Spectre Apple Pie Cupcakes

Cooking Spectre Apple Pie Cupcakes is a joyful experience that fills your home with wonderful aromas. Follow these steps to create delicious mini desserts that are sure to impress! The process is straightforward, and I’ll walk you through each step to ensure your cupcakes are a hit.

1. In a medium, heavy-bottom saucepan, combine brown sugar, butter, and milk. Heat over medium, whisking occasionally until the butter is melted and sugar is fully dissolved. This mixture should be smooth and slightly bubbly. Stop stirring once it begins to simmer and remove it from the heat to cool to room temperature for at least 30 minutes.
2. While the mixture cools, lightly grease 12 cups in a mini muffin tin and preheat your oven to 400°F. This is important to ensure that the cupcakes don’t stick.
3. In a separate saucepan, combine diced apples, butter, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat and cook for 4 to 6 minutes until the apples are softened. This mixture should smell heavenly!
4. On a well-floured surface, roll out your pie dough to an 1/8-inch thickness. Use biscuit cutters to cut out 12 rounds that are 2 1/4 inches and 12 rounds that are 1 7/8 inches. The larger rounds will form the base of your mini pies, while the smaller ones will be the tops.
5. Press the larger rounds into the greased muffin tins. Fill each with the apple mixture. Then, top with the smaller rounds, crimping down slightly around the edges using a fork, and cut an X into the tops to allow steam to escape during baking.
6. Bake the mini pies for 15 to 18 minutes until they’re lightly browned. Once done, set them aside to cool. If any stick, gently use a plastic knife to pop them out.
7. Lower the oven temperature to 350°F and line 12 regular cupcake cups with liners. This will be for the cupcake batter.
8. In the bowl of your stand mixer or in a large bowl using a handheld electric mixer, whisk together flour, granulated sugar, baking powder, and salt. Then, add butter, sour cream, eggs, and vanilla. Beat on medium for 30 seconds to one minute until very smooth, making sure to scrape the sides and bottom of the bowl halfway through.
9. Add about 1 heaping tablespoon of the batter to the bottom of each cupcake cup. Place a mini pie in each cup and press down until it’s almost touching the bottom. Fill the cups with just enough batter to cover the top of the mini pies, smoothing over the top. Be careful not to overfill!
10. Bake the cupcakes for 15 to 18 minutes until they’re set and the edges spring back when lightly pressed. This is crucial for that perfect texture!
11. Allow them to cool completely before frosting. This step is essential, as frosting on warm cupcakes will melt!
12. Transfer the cooled caramel to the bowl of your stand mixer. Add half of the powdered sugar and beat on medium until smooth. Gradually add the rest of the sugar until the frosting reaches your desired consistency.
13. Pipe or spread the frosting on top of the cooled cupcakes. If you’re not piping, feel free to cut the frosting in half for easier spreading!
14. Serve your Spectre Apple Pie Cupcakes and enjoy the delightful combination of flavors!

Tips for Success

Every baker knows that a few tips can make all the difference in achieving perfect Spectre Apple Pie Cupcakes. Here are some helpful suggestions to ensure your baking experience is smooth and successful:

• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them, but be mindful that the texture may change slightly.
• Freezing: You can freeze the un-frosted cupcakes for up to 2 months. Just make sure to wrap them tightly in plastic wrap and foil.
• Pairing: Serve these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Variations: Experiment with different fruits in the filling, such as pears or berries, for a fun twist on flavors.
• Presentation: Dust the frosted cupcakes with powdered sugar or a drizzle of caramel sauce to elevate their appearance.

What Goes Well With This Spectre Apple Pie Cupcakes

When serving Spectre Apple Pie Cupcakes, you’ll want to consider various pairings that enhance the overall experience. Here are some delicious ideas:

• Chai Tea: The warm spices in chai complement the flavors of the cupcakes beautifully, making for a cozy pairing.
• Ice Cream: A scoop of vanilla or caramel ice cream on the side adds creaminess and balances the sweetness of the cupcakes.
• Festive Occasions: These cupcakes are perfect for Halloween parties, family gatherings, or any fall celebration where sweet treats are welcome.
• Coffee: A cup of coffee or espresso brings out the richness of the cupcakes, creating a balanced flavor profile.
• Seasonal Fruit Salad: A light fruit salad on the side can add a refreshing contrast to the sweet and spiced flavors of the cupcakes.
• Chocolate Drizzle: For chocolate lovers, a drizzle of melted chocolate can add a decadent touch to your cupcakes.

FAQ

Conclusion

The Spectre Apple Pie Cupcakes offer a delightful twist on a classic dessert, merging the joy of cupcakes with the beloved flavors of apple pie. They not only satisfy your sweet tooth but also bring a sense of nostalgia and warmth to any gathering. I encourage you to try making these sweet treats, as they are sure to become a favorite in your household. Share them with family and friends, and watch smiles light up as they indulge in these tasty delights!

Spectre Apple Pie Cupcakes

The ultimate comfort food, Spectre Apple Pie Cupcakes combine the classic flavors of apple pie with the fun of cupcakes. Each bite offers a delightful blend of sweet apples and fluffy cake, making them perfect for cozy fall gatherings. You’ll love how easy they are to whip up!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 12 servings

Calories 210 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Saucepan
• Wooden Spoon
• Cutting Board
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup brown sugar
• 1/2 cup unsalted butter cubed
• 1/4 cup milk any percentage
• 1/4 teaspoon salt
• 2 to 2 1/4 cups powdered sugar
• 1/2 batch My Favorite Buttermilk Pie Crust
• 2 cups diced apples (1/4 inch)
• 1 tablespoon butter
• 1 tablespoon granulated sugar
• 1 heaping tablespoon brown sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature
• 1/2 cup sour cream
• 2 large eggs room temperature
• 2 teaspoons vanilla extract

Instructions

 

• In a medium, heavy-bottom saucepan, combine brown sugar, butter, and milk. Heat over medium, whisking occasionally until butter is melted and sugar is dissolved. Stop stirring and cook until mixture begins to simmer. Remove from heat and cool to room temperature, at least 1/2 hour.
• Lightly grease 12 cups in a mini muffin tin. Preheat your oven to 400°F.
• Combine diced apples, butter, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt in a medium saucepan. Bring to a simmer over medium heat and cook for 4 to 6 minutes until apples are softened.
• On a well-floured surface, roll out dough to 1/8-inch thick. Cut out 12 1/4-inch rounds and 12 7/8-inch rounds. Press larger rounds into greased muffin tins. Fill pie crust with apples. Top with the smaller rounds. Use a fork to crimp down slightly around the edges, and cut an x into the tops for steam to escape.
• Bake for 15 to 18 minutes until lightly browned and set aside to cool. Use a plastic knife to pop them out of the baking tray if any of them stick.
• Turn oven temperature down to 350°F. Line 12 regular-size cupcake cups with cupcake liners.
• In the bowl of your stand mixer or in a large bowl if using a handheld electric mixer, whisk together flour, sugar, baking powder, and salt. Add butter, sour cream, eggs, and vanilla and beat on medium for 30 seconds to one minute until very smooth, scraping the sides and bottom of the bowl at least once halfway through.
• Add about 1 heaping tablespoon of batter to the bottom of each of the cupcake cups. Place a mini pie in each of the cups and press down until it almost touches the bottom. Fill the cups with just enough batter to cover the top of the mini pies and smooth over. You will not use all of the cupcake batter. Do not overfill!
• Bake for 15 to 18 minutes until cupcakes are set and the edges spring back when lightly pressed.
• Cool completely before frosting.
• Transfer cooled caramel to the bowl of your stand mixer add 1/2 of the powdered sugar. With the paddle attachment, beat caramel on medium until smooth and slowly add in the rest of the sugar until frosting reaches your desired consistency.
• Pipe or spread frosting on cupcakes. (If not piping, cut frosting in half!)
• Serve and enjoy!

Notes

• If you don't have biscuit cutters in these sizes, you can use cups approximately the same size as cutters, and gently stretch the dough to fit.
• I had enough batter left over to make two plain cupcakes. You can discard it or cook extra batter for the same length of time as the rest of the cupcakes.

Keyword apple pie cupcakes, easy dessert recipes, fall desserts, Halloween cupcakes

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!