Apple Pie Cupcakes
Published: Friday, September 27, 2024
Apple filling:
2 Tbsp. unsalted butter
2 large Granny Smith apples, peeled, cored and diced into ¼" cubes
2 Tbsp. packed brown sugar
½ tsp. ground cinnamon
1/8 tsp. salt
Juice of half lemon (about 1½ Tbsp.)
Topping:
2 Tbsp. unsalted butter
¼ c. all-purpose flour
¼ c. packed brown sugar
¼ c. chopped walnuts
Base:
8-count can refrigerated cinnamon rolls with icing
Garnish:
Whipped cream (from 7 oz. aerosol can)
Caramel-flavored syrup (from 22 oz. bottle)
Heat oven to 400°. Lightly spray 8 regular-size muffin cups with cooking spray. In 10" skillet, melt 2 Tbsp. butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 Tbsp. brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
Meanwhile, in small bowl, mix topping ingredients with fork or hands until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into 4" round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide topping evenly over filling. Bake 10-12 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 syrup. —8 servings.
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