When you’re craving apple pie but want something a bit different, these Apple Pie Cupcakes are the perfect alternative!
INGREDIENTS
For the Pie Crust:
- 2 pre-made ready-to-roll 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 toasted pecan halves
- 1/8 teaspoon salt
Other:
- 1 egg (for egg wash)
- Whipped cream, ice cream, or caramel sauce for topping
INSTRUCTIONS
- Preheat your oven to 350°F (175°C) and lightly spray 24 mini muffin cups with cooking spray.
- In a medium-sized pan, melt the butter. Add the diced apples, brown sugar, cinnamon, and salt. Cook over medium-high heat, stirring often, until the apples are tender (about 10-12 minutes). Stir in the lemon juice and set the mixture aside to cool.
- In a medium bowl, combine the flour, brown sugar, and toasted pecans. Add the butter and mix until the mixture becomes crumbly.
- Roll out the pie crusts on a floured surface with a floured rolling pin. Using a round cookie or biscuit cutter (about 3 inches in diameter), cut out at least 24 rounds (12 rounds from each pie crust if using store-bought).
- Carefully press each round into the mini muffin pan, using your fingers to gently shape the pie crust into the muffin cup. Brush egg wash along the top edges of each crust.
- Divide the apple filling evenly among the pie crusts in the muffin cups, then top each with the crumble topping.
- Bake for 15-20 minutes, or until golden brown around the edges. Remove from the oven and let the cupcakes cool on a wire rack.
- Once cooled, use a knife to loosen the crusts from the muffin cups.
- Serve the cupcakes with whipped cream, a scoop of ice cream, or a drizzle of caramel sauce for an extra treat!
Enjoy these delicious Apple Pie Cupcakes!
