Way back five years ago, the first time my boyfriend took me home to meet his family, we went apple picking in New York. Three falls in a row we visited the orchard – it had become tradition and it easily became one of my favorite things to do out of the entire year. That orchard has lent to a lot of precious memories and I was beyond excited to go back this year after two years missing out. This weekend was the first one they were open for the you-pick. We grabbed our outrageously-priced bag and wandered the orchard hand-in-hand grabbing (and me also knocking too many on the ground) the most perfect apples.
Every year we went in the past we came home and made apple pies. Mixing it up this year with an original recipe for apple pie cupcakes!
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I used the same basic white cake recipe as I have in previous recipes. This batter comes out thick and makes about 16 cupcakes.
Apple Pie Filling
- 1/2 cup water
- 1/4 cup granulated sugar
- 2 TBSP brown sugar
- 1 tsp cinnamon
Bring water and granulated sugar to a boil. Once the mixture starts to thicken, add apples and cook until desired soft texture is achieved. Add cinnamon and brown sugar. Remove from heat.
Cream Cheese Frosting
- 1 8oz pack light cream cheese
- 1 stick butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
Cream softened cream cheese and butter together. Add powdered sugar, 1 cup at a time, scraping the bowl after each addition. Add vanilla.
Cinnamon-Oat Crumble Topping
- 1/4 tsp cinnamon
- 1 TBSP granulated sugar
- 1/4 cup oats
- 1 TBSP butter
Melt butter over low heat, add oat mixture. Stir continuously for several minutes until slightly crispy. Lay on a plate covered with paper towels (to soak up the moisture) to cool. Store in an airtight container.
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Once the cupcakes cool, remove the centers, fill with cooked apples and frost. I would add the crumble right before serving to avoid the oats soaking up moisture from the frosting and getting soggy. Store in fridge.