Fourth of July and apple pie. Here is the best of both worlds, an apple pie cupcake. I think you will love the outcome.
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter, room temperature
1/4 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Line tin with 24 cupcakes liners. Combine flour, baking powder and salt in a bowl. Whisk ingredients together.
Combine butter, oil and sugar until they are light and fluffy and well combined. Add eggs one at a time. With the mixer on low, add in vanilla and sour cream. Once combined, mix in the flour. Fill cupcake liners 2/3 full. Bake 18 – 20 minutes or until a cake tester come out clean. Cool completely on a wire rack before cutting a hole in the cupcake and filling.
1 can of apple pie filling, I recommend Duncan Hines Comstock More Fruit (it’s not too sweet and there is more fruit than liquid in the filling)
Cut a hole in the cupcake (see photo). Spoon filling into the cupcake and replace the top. If the apple slices are too large, slice in half. It doesn’t have to be perfect, you are covering the top with whip cream frosting. Frosting fixes everything! 😉
1 8 ounce bar of cream cheese
2 teaspoons of vanilla
1/2 – 3/4 cup of powdered sugar (taste after 1/2 cup, add more to sweeten to your liking)
24 ounces of heavy cream
1 – 2 teaspoons of cinnamon, either add it whip cream to blend or sprinkle on top, optional
Place bowl and mixing attachment in the refrigerator for 30 minutes. Whip cream cheese until fluffy. Add heavy cream and vanilla and whip into stiff peaks. Add sugar and pipe onto the cupcakes.