No need to spend time making crust to have a taste of apple pie! Make this delicious cupcake with apple pie filling and top it off with our Cinnamon Cream Cheese Frosting or Whipped Cream for the perfect apple treat!
2 Granny Smith apples, peeled, quartered & cored
2 tbsp brown sugar
1⁄2 cup butter, softened & divided
1⁄2 cup plain Greek yogurt
2 large eggs, at room temperature
1⁄3 cup buttermilk, reduced fat
1 cup granulated sugar
1 tsp vanilla extract
11⁄4 tsp baking powder
1⁄2 tsp sea salt
2 tsp ground cinnamon, divided
1⁄8 tsp ground nutmeg
1⁄8 tsp ground ginger
1⁄8 tsp ground cloves
11⁄2 cups sifted all-purpose flour
Preheat oven to 350ᵒ. Line muffin tin with paper liners.
For the pie filling, add half of the apples pieces to the WildSide+ jar and secure lid. Press “Pulse” 3-5 times until the apples are chopped. Dump chopped apples into a small saucepan. Repeat with remaining apple pieces.
Add 1 tbsp butter, brown sugar and 1/2 tsp cinnamon to saucepan and over medium heat, cook apples until softened, approximately 5-10 minutes.
Meanwhile, add remaining butter, yogurt, eggs, buttermilk, granulated sugar, and vanilla to WildSide+ jar and secure lid.
Blend on a Low speed for 10 seconds.
Add dry ingredients and secure lid.
Blend on a Low speed for 20-30 seconds until dry ingredients are mixed. Stop blending midway to scrape sides of jar and then continue blending.
Place 1 tbsp batter in muffin cups. Then place 1 tbsp pie filling over batter and top with another tbsp of batter. If necessary, use a knife to smooth the cake batter over the apple pie filling.
Bake for 16-19 minutes. Repeat step 8 with remaining batter.