Before I get into the cupcakes, I have an announcement to make. Last week, I took my oath in the Naturalization Oath Ceremony. I am a United States citizen finally! Woo hoo!!! (Doing the happy dance!)
After being in the US for 11 years, I am finally a citizen. It really has been a long journey. I have to say that I never thought I would be a US citizen. When I first got to the US, I just thought to complete school and go back to Hong Kong. But then I met Bryan, we fall in love and we got married. And here I am. I am so honor and proud to be a US citizen. Now, I can really call the US home. 🙂
When I was in the process of getting my citizenship, I wanted to make some food and write a post in here to celebrate my love of this country. What food is a good representation of America? It definitely has to be apple pie. But I think apple pie is too classic. Therefore, I present you these apple pie cupcakes! They are light and sweet with some slighty-tart apple bites. Great for any occasions. Hope you will enjoy them!
Apple Pie Cupcakes (Adapted from Annie’s Eats)
– 1½ cup sifted cake flour
– 1½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter (at room temperature)
– ¾ cup sugar
– 2 large eggs
– ¾ teaspoon vanilla extract
– ½ cup whole milk
– 1 tablespoon unsalted butter
– ¾ teaspoon ground cinnamon
– 2 tablespoons sugar
– 2 Granny Smith apples (peeled, cored and diced into ¼-inch cubes)
– ¾ cup plus 1 tablespoon unsalted butter (at room temperature)
– ¾ cup powdered sugar (sifted)
– 2 teaspoons vanilla extract
– pinch of salt
– 1 – 2 tablespoons heavy cream
- Preheat the oven to 350˚F. Line a cupcake pan with 12 paper liners.
- In a medium bowl, sift the cake flour, baking powder and salt together. Set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time and beat until blended after each addition. Add the vanilla extract and mix well. With the mixer on low-speed, add the flour mixture and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour mixture. Mix until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners about 2/3 filled. Bake in oven for about 18 – 22 minutes. Test the cupcakes with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the cupcakes to a cooling rack and cool completely.
- For the apple filling, in a medium pan over medium-high heat, melt the butter. Stir in the cinnamon and sugar and cook until the mixture starts to bubble, about 1 minute. Reduce the heat to medium and add the diced apples. Mix well and cook until the apples are almost tender, about 5 – 8 minutes. Remove from heat and let cool.
- Meanwhile, for the cupcakes, insert a paring knife into the top of a cupcake to cut out a chunk from the center, leaving ½-inch rim around the top of the cupcake. If the hole is too small, cut out a bit more cake. Repeat with the rest of the cupcakes. Discard the chunks of cake (or eat them!). Fill the holes with the apple filling.
- For the buttercream, in a large mixing bowl with an electric mixer fitted with a whisk attachment, add the butter and whip on medium-high speed until smooth, about 1 minute. With the mixer on the lowest speed, add the powdered sugar and stir until just incorporated. Turn the mixer speed to medium. Add the vanilla extract, salt and 1 tablespoon heavy cream. Beat for 4 minutes until light and fluffy, scraping down the side of the bowl as needed. Check the buttercream consistency. If it is too stiff, add 1 tablespoon heavy cream and beat again. If it is too runny, add some more powdered sugar and beat again.
- Frost and decorate the cupcakes.
- These cupcakes are best at room temperature. But you should only leave them out on the counter in an airtight container for a day. Then, it is better to keep in the fridge. Let them get back to room temperature before eating.