Best Apple Meringue Cupcakes Recipes

APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
• Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
• Fill the cupcake liners 3/4 of the way full with batter. Bake for 21-23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
• While the cupcakes are cooling, melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar has dissolved. Whisk in the salt, then stop whisking as mixture begins to simmer. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. With a handheld or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach your desired thickness. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

APPLE CUPCAKES

Steps:

• For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
• Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
• Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
• Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
• Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
• For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

APPLE PIE CUPCAKES

Steps:

• Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, stirring often, until the apples are soft and the sauce is thick, about 10 minutes. (Add a splash more water if the apples are sticking.) Remove from the heat; set aside.
• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl. Add the flour mixture and whisk until just combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake 12 minutes and remove from the oven. Drop 1 tablespoon of the apple filling on top of each cupcake, then continue baking until the cupcakes are golden around the edges, about 8 more minutes (it¿s OK if they still look a bit wet). Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely.
• Make the lattice crusts: Line a baking sheet with parchment paper. Unroll the pie dough on a cutting board. Cut into 1/4- to 1/2-inch strips and arrange in a lattice pattern. Cut out twelve 2-inch rounds from the lattice using a cookie cutter; place on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sugar. Bake until golden, about 15 minutes. Let cool completely on the baking sheet.
• Make the frosting: Beat the heavy cream, sour cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 4 minutes. Spread on the cupcakes; top each with a lattice crust.

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.