Description

These Apple Pie Cupcakes combine the classic flavors of apple pie in a convenient, bite-sized form. Featuring a buttery pie crust, tender cinnamon-spiced apple filling, and a crunchy pecan crumble topping, these delightful treats are perfect for parties, snacks, or dessert. Topped with your choice of whipped cream, ice cream, or caramel sauce, they bring a comforting, nostalgic taste in every mini cupcake.

Ingredients

Scale

For the Crust:

2 pre-made pie crusts (or Homemade All Butter Pie Crust)

For the Apple Filling:

2 tablespoons unsalted butter
2 large apples, peeled, cored, and diced into 1/4-inch cubes
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons lemon juice

For the Crumble Topping:

2 tablespoons unsalted butter
1/3 cup flour
1/3 cup brown sugar
1/3 cup pecan halves (toasted)
1/8 teaspoon salt

For the Egg Wash:

1 egg, beaten

For Serving:

Whipped cream, ice cream, or caramel sauce for topping

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Instructions

Preheat the Oven: Preheat your oven to 350°F and lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
Cook the Apple Filling: In a medium-sized pan, melt the butter over medium-high heat. Add the diced apples, brown sugar, cinnamon, and salt. Cook for about 10-12 minutes, stirring frequently, until the apples are tender. Stir in the lemon juice to finish the filling, then set aside to cool.
Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves. Add the butter and mix with your fingers or a pastry blender until the mixture becomes crumbly.
Cut and Fit Pie Crust: Roll out the pie crusts on a floured surface. Using a round cookie cutter about 3 inches in diameter, cut out 24 rounds. Press each round into the mini muffin cups, forming a crust base, then brush each with the beaten egg wash for a golden finish.
Assemble the Cupcakes: Divide the cooled apple filling evenly among all 24 crust-lined muffin cups. Sprinkle the crumble topping evenly over each filled cup and press gently to adhere.
Bake: Place the filled muffin pan in the preheated oven and bake for 15-20 minutes, or until the edges of the crust are golden brown and the topping is crisp.
Cool and Serve: Remove the pan from the oven and let the cupcakes cool on a wire rack. Use a knife to gently loosen each cupcake from the pan. Serve warm or at room temperature with your choice of whipped cream, ice cream, or caramel sauce for an extra indulgent touch.

Notes

If you prefer a deeper apple flavor, sauté the apples with a pinch of nutmeg along with cinnamon.
Make sure to toast the pecans before adding them to the crumble to enhance their flavor.
The apple filling can be made a day in advance and refrigerated to save time.
Use a sharp knife or offset spatula to help remove the cupcakes cleanly from the muffin tin.
For a gluten-free option, use gluten-free pie crust and flour substitute in the crumble topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American