We're having a Thanksgiving potluck at work this week, and my colleagues requested that I bring cupcakes. I knew I had to do pumpkin or apple, and I narrowed that down easily once my sister recommended this recipe. They're cheap and easy, though somewhat tedious unless you have an apple peeler/corer (hint, hint, Santa). But they're different, and they taste even better than they look. I promise you'll get nothing but compliments!
Apple Pie Cupcakes (adapted from Inspired Taste)
- 3/4 c unsalted butter
- 6 large Granny Smith apples, peeled, cored, and cubed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 c lemon juice (or the juice of 1 1/2 lemons)
- 3/4 c all purpose flour
- 3/4 c + 6 Tbsp packed brown sugar, divided
- 3/4 c chopped walnuts
- 3 (12.4 oz) cans of refrigerated cinnamon rolls
- whipped cream
- caramel syrup
- Preheat oven to 400˚. Spray two muffin tins with cooking spray.
- Melt 1/4 c butter in a large skillet or saucepan over medium heat. Add apples and cook for about 5 minutes. Sprinkle cinnamon, salt, and the 6 tablespoons of brown sugar over the apples, then cook for another 5 minutes. Pour lemon juice over apples.
- While apples are cooking, mix flour, walnuts, and the rest of the butter and brown sugar with your hands until they form little crumbles. Set aside.
- Separate dough into 24 rolls. Push into muffin tins and flatten evenly into cups.
- Spoon apple mixture into cinnamon cups, then sprinkle with crumb mixture.
- Bake at 400˚ for 10-12 minutes, or until the "streusel" gets a little toasty.
- Cool completely, then top with whipped cream and caramel syrup just before serving.
So, I guess they're not so much cupcakes as they are cinnamon rolls stuffed with apple streusel. Silly technicalities!
What's your favorite fall-themed dessert?