Apple Pie Cupcakes

In case you were unaware, October is pretty much the best month ever. Don't even try to argue. Just admit I'm right.

Think about it: cooler weather, football, crunchy leaves, pretty trees, pumpkin spice EVERYTHING, pumpkin shaped Reese's, pumpkins in general, an entire holiday dedicated to free candy,babies in costumes, puppies in costumes, this website, sweaters, scarves, tights, boots...

Oh, and these:

Apple Pie Cupcakes.

Yes, I know fall is the Season of the Pumpkin, but before Pumpkin made it big in the world, Apple had a pretty hard corner on the market - caramel apples, apple crumble, fried apples, and, the pie to rule all pies.

In my world, there is nothing that can top a warm, homemade apple pie. It has all of the good things - it's sweet AND spicy, flaky AND sticky, mushy AND crunchy...it's pretty much perfect.

A few years ago, I decided I wanted a way to take all the happy things I love about apple pie, and turn them into an equally fabulous cupcake. After a bit of experimentation, these guys were born. They're now my favorite cakes to make (and, unsurprisingly, my most popular). The best part? They're not super tricky to make! I tend to mix mine up a bit on occasion (using brown butter, combining different kinds of apples, changing up the spice ratios, etc), but the base stays pretty much the same.

I've had several friends ask for the recipe, so here ya go! Enjoy!

Apple Pie Cupcakes

Ingredients:
For the Cake

• 2 sticks butter
• 2 c sugar
• 4 eggs
• 1 1/2 tsp vanilla
• 3 c flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 c milk
• Cinnamon & Nutmeg to taste

For the Apples

• 3 apples
• 2 tsp cinnamon
• 3 tbsp sugar
• 2 tbsp butter

For the Buttercream

• 2 sticks butter
• 4 c powdered sugar
• 4 tbsp cream
• 1 tbsp vanilla
• Cinnamon to taste

Directions:
For the Cake:

1. Preheat the oven to 350
2. In the bowl of a stand mixer, combine butter and sugar til light and fluffy. Add in eggs, one at a time, mixing well after each addition. Add in vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt. 
4. Alternately add dry mixture and milk to the butter, beginning and ending with dry. 
5. Add in cinnamon & nutmeg to taste (you just want a light spice taste, nothing too overwhelming)
6. Divide the batter evenly among cups and bake 20 min (or til light golden brown). Let cool. 

For the Apples:

1. Peel & dice the apples. Sprinkle with cinnamon-sugar mixture, coating well. 
2. Melt the butter in a large frying pan over medium heat. Add in the apples and fry til soft but not mushy. Set aside.
3. Once the cakes have cooled, cut a cone from the top of each cake. Fill divot with a heaping spoonful of apples. 

For the Buttercream:

1. In the bowl of a stand mixer, cream butter til light and fluffy. Add in powdered sugar, 1 cup at a time. Add in cream until desired consistency is reached. Beat in vanilla and spices to taste. 
2. Frost each cake around the apple filling, up the edge but not covering the top. 

Y'all enjoy!