Ingredients
Apple Filling
- 3 tablespoons granulated sugar
- 3 medium Granny Smith apples, cored, peeled, and diced small
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 teaspoons all-purpose flour
Cupcake Batter
- 1 ½ cups (187.5 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
Stabilized Whipped Cream Topping
- 2 ounces cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Prepare Apple Filling: In a medium bowl, combine the diced apples, granulated sugar, lemon juice, ground cinnamon, and kosher salt. Set aside.
- Cook Apple Mixture: In a medium pan over medium heat, melt the butter. Add the apple mixture and cook, stirring frequently, for 8-10 minutes until the apples are tender and the liquid is bubbling.
- Thicken Filling: Stir in the 2 teaspoons of all-purpose flour and cook until the mixture thickens. Remove from heat and let the filling cool completely.
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients for Cupcake Batter: In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking powder, 1 teaspoon cinnamon, nutmeg, and ¼ teaspoon kosher salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream ¾ cup unsalted butter and ¾ cup granulated sugar together until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and ½ cup whole milk to the creamed mixture in two additions each, mixing just until incorporated.
- Fill Muffin Cups and Add Apple Filling: Divide batter evenly into cupcake liners. Top each with about 2 teaspoons of the cooled apple filling.
- Bake Cupcakes: Bake for 24-26 minutes, or until an inserted toothpick near the edge comes out clean.
- Cool Cupcakes: Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Chill Mixing Equipment: Place bowl and whisk attachment of stand mixer in freezer for 15 minutes to chill before making whipped cream.
- Make Stabilized Whipped Cream: In chilled bowl, beat 2 ounces softened cream cheese and ½ cup granulated sugar on medium-high speed until smooth and lump-free.
- Add Heavy Cream: With mixer off, pour in 2 cups heavy cream. Beat on medium speed until soft peaks form.
- Scrape and Continue Whipping: Scrape bottom of bowl with spatula, then beat on medium speed until stiff peaks form.
- Add Vanilla and Salt: Gently fold in ½ teaspoon vanilla extract and a pinch of kosher salt without overmixing.
- Pipe Whipped Cream: Transfer whipped cream to a piping bag fitted with your favorite tip and pipe a decorative swirl onto each cooled cupcake.
Notes
- Use Granny Smith apples for a tart and firm filling that holds up well when cooked.
- Cooling the apple filling before adding to the batter prevents soggy cupcakes.
- Chilling the bowl and whisk helps the whipped cream achieve better volume and texture.
- Alternating dry and wet ingredients during mixing helps keep batter smooth and tender.
- Be careful not to overmix the whipped cream after adding vanilla to avoid deflating it.
- Store leftover cupcakes in the refrigerator due to the whipped cream topping and consume within 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
