If you’re a fan of apple pie and ice cream, you’ll love these cupcakes! Grab a box of white cake mix, and substitute 1/4 cup of Greek yogurt for each egg , applesauce for oil (1:1) and apple cider for water (1:1). Mix-in a 1/4 tsp. nutmeg, 1/4 tsp. cloves, and 1/2 tsp. cinnamon. Stir until thoroughly combined and bake at 350 degrees for 10 minutes or until done. While your cupcakes are baking, you’ll want to get started on your apple pie filling. Core and finely chop four fresh apples (I used honeycrisp). Then melt 2 tbsp. butter with 1.5 tsp. cinnamon and 1/4 tsp. nutmeg. After the butter is melted add in your apples, along with 1/3 cup sugar and 1.5 tbsp. water. Cover and cook the apple mixture over medium heat until the apples are tender and the mixture is bubbling. You’ll want to let the filling cool a bit. The frosting is a simple whipped cream. Just combine 2 cups of heavy whipping cream with 1 cup granulated sugar and beat with mixer until fluffy. Once your cupcakes are done and cooled, you will want to core them. I don’t have a cupcake core remover so I improvise and cut out a 3/4″ hole in the center of the cupcake with whatever I can I find. Fill the center of your cupcakes with apple pie filling, and top with whipped cream and a bit more of the apple pie filling.
These cupcakes have a nice spice to them and are best when still a bit warm. Enjoy!