Apple Cider Cupcakes with Apple Pie Filling and Caramel Frosting
Tools + Supplies
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
2.5 cups all-purpose flour
1.5 tsp baking powder
1 tsp apple pie spice
.5 tsp cinnamon
1 tsp baking soda
1.75 cups granulated sugar
2 large eggs
1 tbsp vanilla extract
1 cup sour cream
.5 cup canola oil
1 can of apple pie filling
.75 cup fresh apple cider, at room temp
chopped walnuts (optional)
caramel sauce for drizzling (optional)
cinnamon sticks for topping (optional)
Preheat oven to 350.
In a medium bowl, combine flour, apple pie spice, cinnamon, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add cider.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Divide batter into cupcake liners and bake for 25-30 minutes.
Let cupcakes cool completely before decorating.
In food processor, puree the apple pie filling until apples are small enough to fit through filling tip. Add a pinch of cinnamon and apple pie spice. Fill cupcakes.
Top with whipped cream cream cheese icing (add caramel sauce during the cream cheese stage), caramel sauces (optional), chopped walnuts, and a cinnamon stick (optional)