Description
Soft cinnamon-spiced cupcakes filled with gooey apple pie filling and topped with light mascarpone whipped cream frosting. Perfect for fall gatherings or Thanksgiving dessert.
Ingredients
Cinnamon Cupcakes
113 g (½ cup) unsalted butter, room temperature
100 g (½ cup) granulated sugar
50 g (¼ cup) brown sugar
2 large eggs, room temperature
120 g (½ cup) whole milk, room temperature
185 g (1½ cups) all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon white vinegar
½ teaspoon baking soda
Apple Pie Filling
330 g (2½ cups) apples, peeled and diced
½ teaspoon lemon juice
50 g (¼ cup) brown sugar
30 g (2 tablespoons) unsalted butter
1 teaspoon cinnamon
Mascarpone Frosting
150 g (⅔ cup) mascarpone, cold
120 g (½ cup) heavy cream (36% fat), very cold
40 g (⅓ cup) powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup muffin pan with paper liners. Cream butter with granulated and brown sugars until fluffy. Beat in eggs one at a time.
- Mix milk and vinegar in a small bowl. Sift flour, cinnamon, salt, baking powder, and baking soda in another bowl.
- Add dry ingredients to butter mixture in two parts, alternating with milk, starting and ending with flour. Mix until just combined.
- Divide batter among liners, filling ⅔ full. Bake 18–20 minutes until toothpick comes out clean. Cool completely on wire rack.
- For filling, melt butter in skillet over medium. Stir in apples, lemon juice, brown sugar, and cinnamon. Cook 6–8 minutes until tender and syrupy. Cool completely.
- Core cooled cupcakes. Spoon apple filling into each hollow.
- Beat mascarpone, cream, and powdered sugar in chilled bowl until soft peaks form. Do not overmix.
- Pipe or spread frosting over filled cupcakes. Garnish with cinnamon or apple slices. Serve immediately or refrigerate up to 2 days.
Notes
Room temperature butter and eggs create tender cupcakes.
Don’t overmix batter to avoid dense texture.
Chill bowl and whisk for stable mascarpone frosting.
Apple filling can be made ahead and refrigerated.
Allow cupcakes to fully cool before coring and filling.
- Prep Time: 25
- Cook Time: 20
- Category: Dessert
- Method: Baking & Filling
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 23g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: apple pie cupcakes, fall cupcake recipe, mascarpone frosting cupcakes, stuffed cupcakes with apples, thanksgiving desserts, autumn baking treats