Apple Pie Cupcakes
These Apple Pie Cupcakes combine the nostalgic comfort of homemade apple pie with the soft bakery-style cupcake. Made using almond milk and almond pulp, these cupcakes stay incredibly moist while offering a subtle nutty depth that pairs beautifully with diced apples.
Instructions
- Prepare apple filling: In a small saucepan, combine all ingredients. Cook until soft.
- Make cupcake batter: In a large bowl, whisk together dry ingredients. Then add wet ingredients and mix until just combined.
- Pour batter in cupcake tins and bake at 350°F for 15min or until a toothpick inserted comes out clean.
- Scoop out the center of cooled cupcakes and add filling.
- Top with frosting of your choice.
Ingredients
- Dry ingredients:
- 1 ½ cups all-purpose flour
- 2 tsps baking powder
- 2 tsps cinnamon
- ¾ cup sugar
- Wet ingredients:
- ½ cup almond pulp
- ¾ cup almond milk
- ¼ cup olive oil
- 2 large eggs
- Apple pie filling:
- 2 apples, peeled and diced
- 2 tbsp water
- 1/4 cup light brown sugar
- 2 tsps ground cinnamon
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