An apple pie filling atop a cinnamon cupcake with a butterscotch frosting, and did I mention is all healthy?! Fill your table with these cinnamon apple cupcakes all apple picking season long.
Cupcakes, Apple pie, Butterscotch …….do I have your attention?
As Summer is ending I’m all about the sweet corn. I get my fill of polenta, parmesan garlic flatbread, bbq chicken salad and sweet corn ice cream. Once that phase is over and we are fully immersed in Autumn, my thoughts turn to apples. Autumn necessity right here!
So let’s make some cinnamon apple cupcakes starting with the apple pie topping.
Good heavens your house smells like cinnamon and syrup!
Yes, yes it does. That would be my apple pie topping cooking. Cinnamon maple syrup, apples and a bit of cornstarch bake in the oven forming a sticky sweet apple pie filling. Now try not to eat this all because we have to put it on our cupcakes.
A quick side note about maple syrup……Have you tried flavored maple syrup yet? It’s freakin awesome and adds a whole new dimension to all of your syrup drenched goods. I recently tried Trees Knees brand and I love them all.
For all you “I drench everything in Siracha” freaks….try the spicy one!
Back to the cupcakes, these are low-fat cinnamon cupcakes. To keep them on the lighter side I use a mix of applesauce and coconut oil. This way the cupcakes keep their moist, rich texture but aren’t weighted down by fat. Most of the time I find that replacing all the fat results in a rubbery texture. While I use coconut oil, you can use canola or vegetable instead.
As for the frosting for our cinnamon apple cupcakes Its sweet, smooth and delicious. It’s also protein packed and sugar-free!
Greek yogurt, cream cheese, and pudding powder mix stand in for the butter and sugar in your run of the mill store-bought buttercream. So we get a thick and rich tasting frosting that’s super healthy.
So all together we have:
- Sweet apples baked in Cinnamon Maple Syrup
- robust cinnamon cupcakes with fat cutting applesauce
- protein packed frosting
That is basically the perfect breakfast! Right?
Pin Cinnamon Apple Cupcakes
- Apple Pie Filling:
- 120 ml (1/2 cup) cinnamon maple syrup
- 60 ml (1/4 cup) water
- 15 grams (2 tablespoons) cornstarch
- ⅛ teaspoon salt
- 300 grams (4 cups) apples, peeled, cored, and cut into ¼-inch dice
- For the Cupcakes:
- 180 grams (11/2 cups) all-purpose flour
- 11/2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cream of tarter
- 168 grams (3/4 cup) unsweetened applesauce
- 133 grams (2/3 cup) granulated sugar substitute
- 2 eggs
- 1 teaspoon vanilla
- 42 grams (3 tablespoons) coconut oil
- For the Frosting:
- 240 grams (8 ounces) fat free cream cheese, at room temperature
- 50 grams (1/4 cup) granulated sugar substitute
- 14 grams sugar free butterscotch pudding mix
- 227 grams (1 cup) non-fat Greek yogurt
- Make the Apple Pie Filling: Preheat the oven to 400 degrees. In a glass baking dish, stir together the maple syrup, water, cornstarch and salt. Add the diced apples and stir to coat. Cover with foil and bake for 30-40 minutes until the apples are soft and the liquid is bubbling, stirring once halfway through the cooking time. Cool to room temperature.
- Make the cupcakes: Line a 12 cup cupcake pan with liners and set aside. Preheat the oven to 350 degrees.
- Sift together the flour, cinnamon, baking powder, salt and cream of tarter. Set aside
- In another medium size bowl, mix together the applesauce, sugar, eggs, vanilla, and oil until well combined. Add the dry ingredients mixing just until all the dry are incorporated.
- Fill each prepared cupcake cup about ¾ full. Smooth the tops. Bake until the tops are just fit atop the touch and a tester inserted in the center of a cupcake comes out clean. About 12-15 minutes. Leave the cupcakes in the pan on a rack to cool for 5-10 minutes. Transfer cupcakes to the wire rack to cool completely before filling and frosting, about 1 hour.
- Make the Frosting: In a large bowl, with an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add in the pudding mix and yogurt and mix until very smooth and creamy. Store in the fridge for 2 hours to thicken.
- Construction: With a small knife, carve a small hole in the top of each cupcake. Fill with 1 tablespoon of the apple filling. Then top each cupcake with frosting. Garnish with a little more of the apple filling if desired.
This can be refrigerated for 1 week or frozen for 2 months. It makes 2 cups, enough to fill 24 cupcakes.( You can also substitute 2 cups of canned apple pie filling for a quick alternative.)
Use leftover filling on pancakes, french toast, oatmeal, waffles, ice cream.....
Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.
Questions for you:
Are you still morning the passing of summer?
Have you had cupcakes for breakfast?
Explain to me your cupcake eating strategy.
How do you eat your cupcake?