APPLE PIE CUPCAKES

Apple Pie Cupcakes image

We reimagined America's sweetheart-apple pie-into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples.

Provided by By Inspired Taste

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)
2 tablespoons unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
Whipped cream (from 7-oz aerosol can)
Caramel-flavored syrup (from 22-oz bottle)

Steps:

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons 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-inch round; place in muffin cup.
Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
Bake 10 to 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.

Nutrition Facts : Calories 340, Carbohydrate 50 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 30 g, TransFat 0 g